Jan 12, 2012

Kuzhipaniyaram (Appo) - made with Adai batter

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

Final preparation:

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.

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