Masala Kuzhi Paniyaram

Recipe by
Total Time:
10.5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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

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

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