Ingredients

• 500 ml - Idli batter
• 3 tsp - Cooking oil or ghee
• For Dahi:
• 600 ml thick curd
• 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)

How to Make North Indian style Dahi Kuzhipaniyaram

• 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 colour).
• For Dahi (curd):
• Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 tsp chopped coriander ( reserve 2 tsp 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).
• Recipe Courtesy: Niya's World