North Indian style Dahi Kuzhipaniyaram - A tasty low calorie snack !!
Kuzhipaniyaram / Appo in spicy curd (Appo in Konkani cuisine & Kuzhipaniyaram in Tamil )
Makes: 21 kuzhipaniyaramIngredients
Non – stick Kuzhipaniyaram Kadai
Idli batter- 350 ml - 500 ml Idli / dosa batter or 1 medium size bowl
Cooking oil / ghee- 3 teaspoon
Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.
Pour Idli 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 kadai moulds).
Turn the other side with the help of a stick and cook till done (underside should be light golden color).
For Dahi (curd):
600 ml thick curd (200 ml curd required for 7 kuzhipaniyaram)
2 teaspoon jeera powder (dry roast)
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon pepper powder
1 teaspoon salt (or to taste)
3 teaspoon chopped coriander leaves
Extra 1/2 teaspoon red chilli powder
1/2 teaspoon chaat masala powder (optional)
For dahi (curd):
Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 teaspoon chopped coriander( reserve 2 teaspoon coriander leaves for final presentation).
Arrange kuzhipaniyarams on a flat serving dish and pour blended curd / dahi over it. Keep aside for half an hour to absorb flavour. Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving. Serving suggestion - with tamarind chutney (optional).