Oct 10, 2011

Masala Kuzhi Paniyaram

Masala Kuzhi Paniyaram

Appo in Konkani cuisine Kuzhi Paniyaram in Tamil

You will need

Non – stick Kuzhi Paniyaram Kadai
Idli batter- 1 bowl (for 14 kuzhi Paniyaram)
Cooking oil / ghee- 3 teaspoon

For the masala / seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera (cumin seeds)
1/4 teaspoon urad dal
1 small green chilli, very finely chopped
1 teaspoon very finely chopped ginger
6 curry leaves, very finely sliced
1 onion, finely chopped


For masala / seasoning:

Heat oil in a pan. Add mustard seeds. When they splutter, add jeera and urad dal. Saute for 2 minutes.

Add finely chopped ginger, green chilli, onion and curry leaves. Fry on a low to medium heat for 5 - 8 minutes until fragrant / golden color and crisp.

Pour the seasoning over idli batter and mix well evenly.

Final preparation:

Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.

Pour Idli / Paniyaram batter in each mould. ( 3/4 th of the mould ). Sprinkle oil / ghee.

Cover with a lid. Cook for 8-10 minutes in a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the moulds of the kadai).

Turn the other side with the help of a stick and cook till done / under side should be golden in color. Serve hot with coconut chutney / hing chutney / tomato chutney / sambar.

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