Ingredients:
Idli / Dosai batter
Cashews (Broken into pieces)
Ginger
Chilli
Channa dhaal - One tbsp
Asafoetida - A pinch
Oil
Mustard Seeds - One tbsp
Method:
1. Grind the chilli and ginger into a paste.
2. Heat 4-5 tbsp of oil in a kadai.
3. Add in the mustard seed when the oil is hot and let it splutter.
4. Next add the channa daal and cashews and roast it until it is golden brown.
5. Add in the asafoetida and the chilli/ginger paste.
6. Add this into the idli/dosai batter and mix it thoroughly.
7. Heat the kuzhipaniyaram tawa.
8. Put 1/4 spoon of oil in each of the 'kuzhi' and then pour in the idli/dosai batter just enough to fill in the 'kuzhi'.
9. Repeat this for all the 'kuzhis'.
10. Pour 1/4 spoon of oil along the sides of the 'kuzhi' and let it roast.
11. Use a fork and a skewer to turn around the paniyarams so that the other side of the paniyaram is cooked as well. (Use oil if u want to after the paniyaram has been turned.)
12. Transfer to the plate.
13. Devour with any chutney.
Idli / Dosai batter
Cashews (Broken into pieces)
Ginger
Chilli
Channa dhaal - One tbsp
Asafoetida - A pinch
Oil
Mustard Seeds - One tbsp
Method:
1. Grind the chilli and ginger into a paste.
2. Heat 4-5 tbsp of oil in a kadai.
3. Add in the mustard seed when the oil is hot and let it splutter.
4. Next add the channa daal and cashews and roast it until it is golden brown.
5. Add in the asafoetida and the chilli/ginger paste.
6. Add this into the idli/dosai batter and mix it thoroughly.
7. Heat the kuzhipaniyaram tawa.
8. Put 1/4 spoon of oil in each of the 'kuzhi' and then pour in the idli/dosai batter just enough to fill in the 'kuzhi'.
9. Repeat this for all the 'kuzhis'.
10. Pour 1/4 spoon of oil along the sides of the 'kuzhi' and let it roast.
11. Use a fork and a skewer to turn around the paniyarams so that the other side of the paniyaram is cooked as well. (Use oil if u want to after the paniyaram has been turned.)
12. Transfer to the plate.
13. Devour with any chutney.
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