Masala Kuzhi Paniyaram / Phann Gallelo Appo (seasoning with grated coconut)

Masala Kuzhi Paniyaram / Phann Gallelo Appo (seasoning with grated coconut)

A delicious breakfast dish or serve as an evening snack !!!

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

Basic batter recipe (for dosa too):

Please use standard measuring cup to measure rice and dal (measuring cup of 200 ml / 8 oz capacity)

You will need

¾ cup boiled rice (puzhukkalari / ukkada chawal / idli rice)

¾ cup raw rice (pachari )

¼ cup urad dal

½ teaspoon salt

Method

Wash and soak rice and dal separately for 4 hours in water (2 1 /2 cups water for rice and 1 cup water for urad dal). Make a paste of dal and rice separately in a mixer or grinder. Add little water when making paste. Transfer both the batter in another big vessel / container. Add ½ teaspoon salt. Mix batter well (stir continuously with a thick ladle) and keep aside for 5 – 6 hours to ferment. Batter should be of pouring consistency.

For the masala / seasoning/ phann:

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

3 tablespoons grated coconut

Method

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. Switch off the heat and add grated coconut. Gently stir well for 2 minutes.

Pour the seasoning over batter 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 / any gravy dishes of your choice.