Kuzhi paniyaram is a very popular chettinad dish. Usually it is prepared with fermented rice and lentil batter. This is one quick snack that my kids love in the evening when they are back from school and it also fits their lunch box perfectly.
Ingredients - Serves 4
- Idli batter - 3 cups
- Finely chopped onion - 1/2 cup
- Green chilli (deseeded) - 1 tsp
- Grated fresh ginger - 1 tsp
- Finely chopped coriander leaves - 2 tbsp
- Finely chopped curry leaves - 1 tbsp
- Salt to taste
- Oil - 2 tbsp
Method
- Heat the pan with 1 tbsp of oil and add finely chopped onions, chillies, ginger and curry leaves with little salt
- Saute for few minutes and add the sauted onions to the batter along with finely chopped coriander leaves
- Mix the batter well and heat the kuzhi paniyaram pan in medium heat
- Add few drops of oil in each kuzhi (hole)
- Pour laddleful batter in each kuzhi and cook for few minutes
- Flip it to the other side using spoon or paniyaram stick
- Cook for another 2 minutes until it turns golden brown
- Always cook the paniyaram in medium heat or else it will end up dark brown on the outside and half cooked batter on the inside
- Serve hot with any chutney
Nutritional Information
- Fermented idli batter has probiotic bacteria, which is not destroyed by the acids in the stomach
- Probiotic bacteria is known to improve colon health
- 1 Serving (10 pieces) = 230 calories approximately
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