Kuzhipaniyaram (made with Adai batter)
Basic Adai Batter (for dosa, adai & paniyaram)
1 cup ( 100 g ) boiled rice (puzhukalarisi)
½ cup urad dal
3 tablespoons chana dal (Bengal gram / kadalai parippu)
2 cups water
2 green chillies (1 big or 2 small size), finely chopped
2 dried red chillies
6 curry leaves
¼ teaspoon hing (kaayam / asafoetida)
½ teaspoon salt
1/4 teaspoon turmeric powder (optional)
Wash and soak rice, urad dal and chana dal in 3 cups water for four to five hours. Drain out water and grind with green chillies, red chillies and curry leaves (sprinkle very little water during grinding) in a mixer to a smooth paste. Batter should be just like dosa batter / pouring consistency. Finally mix with salt to taste, turmeric powder (optional) and hing. Stir gently. No need of fermentation.
You will need for Paniyaram (appo)
Non – stick Kuzhi Paniyaram Kadai
Adai batter- 1 bowl (for 14 kuzhi Paniyaram)
Cooking oil / ghee- 3 teaspoon
Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.
Pour adai batter in each mould. ( 3/4 th of the mould ). Sprinkle oil / ghee.
Cover with a lid. Cook for 10 - 12 minutes on 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.