North Indian style Dahi Kuzhipaniyaram

North Indian style Dahi Kuzhipaniyaram - A tasty low calorie snack !!

Kuzhipaniyaram / Appo in spicy curd (Appo in Konkani cuisine & Kuzhipaniyaram in Tamil )

Makes: 21 kuzhipaniyaram

Ingredients

Non – stick Kuzhipaniyaram Kadai

Idli batter- 350 ml - 500 ml Idli / dosa batter or 1 medium size bowl

Cooking oil / ghee- 3 teaspoon

Method

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).

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).