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Masala Kuzhi Paniyaram Recipe

Masala Kuzhi Paniyaram is a popular Indian Breakfast
Author :
 
On :
Tuesday, 16 May, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Preparation Time :
10 hours
Servings :
Serves 3
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1/4 cup - boiled Rice
  • 1/4 cup - raw Rice
  • 1/4 cup - black gram
  • 1/2 tsp - salt
  • For seasoning:
  • 1 tbsp - oil
  • 1 tsp - Mustard Seeds
  • 1/2 tsp - Cumin seeds
  • 1/4 tsp - black gram
  • 1 small - green chilli, very finely chopped
  • 1 tsp - very finely chopped Ginger
  • 6 spring - curry leaves, very finely sliced
  • 1 - onion, finely chopped
  • 3 tbsp - grated Coconut
  • How to Make Masala Kuzhi Paniyaram:

    1. Wash and soak rice and lentils separately for 4 hours in water (2.5 cups water for rice and 1 cup water for urad dal).
    2. Make a paste of lentils and rice separately.
    3. Transfer both the batter in another big vessel.
    4. Add 1/2 tsp salt, mix batter well, stir continuously with a thick ladle and keep it aside for 5 - 6 hours to ferment.
    5. Batter should be of pouring consistency.
    6. For the masala/seasoning/phann:
    7. Heat oil in a pan. Add mustard seeds.
    8. When they splutter, add jeera and urad dal.
    9. Saute for 2 minutes.
    10. Add finely chopped ginger, green chilli, onion and curry leaves.
    11. Fry on a low to medium heat for 5 - 8 minutes until fragrant or golden colour and crisp.
    12. Switch off the heat and add grated coconut.
    13. Gently stir well for 2 minutes.
    14. Pour the seasoning over batter and mix well evenly.
    15. Final preparation:
    16. Heat Kuzhipaniyaram Kadai on a medium heat.
    17. Smear oil or ghee to each mould and pour batter in each mould ( 3/4 th of the mould ). Sprinkle oil / ghee.
    18. Cover and cook for 8-10 minutes on a medium flame.
    19. Cook till crisp and sides will turn golden brown.
    20. Turn the other side and cook till done.
    21. Serve hot.
    22. Recipe Courtesy: Niya's World




     

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