Kuzhi Paniyaram Recipe (with Ragi Dosa Batter)

The Kuzhi Paniyaram Recipe is a very traditional South Indian breakfast dish, that breaks the monotony of idli's and dosa's. The Idli Dosa Batter is used to make the paniyarams, that is spiced up with onions, green chiiles and seasoned with mustard adding to the flavor. You can make it nutritious by adding grated carrots, pureed tomatoes, chopped spinach or even spring onions and cabbage. Here ragi dosa batter is used for healthier option.

Ingredients

2cups of Ragi Idli Dosa Batter
2 tablespoons grated coconut
1/4 cup grated carrots (or chopped spinach, finely minced cabbage) - optional
1 onion, finely chopped
1 or 2 green chilli, finely chopped
a sprig of curry leaves, finely chopped
1/4 teaspoon mustard seeds
salt to taste
oil for cooking

Method:

To begin making the Kuzhi Paniyaram Recipe, in a small pan heat the oil, add the mustard seeds and curry leaves. Allow it to crackle. Add the chopped onions and saute until onions are tender.
Combine all the ingredients including the above onion mixture into the dosa batter. Grease the
Add a half a teaspoon of oil into each of the cavities of the kuzhi paniyaram pan. Spoon the ragi dosa batter into the cavities of the pan. Place the pan on medium heat and cover with a lid.
After a 3 to 4 minutes of steaming, you will notice the tops of the paniyaram cooked and steamed.
At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.Once done, remove and arrange on serving trays. Continue with the remaining batter and serve warm or room temperature as it is or with your favorite chutney.Proceed the same way with the remaining Kuzhi Paniyaram batter. Once done, remove and arrange on serving trays. serve it along with your

Serve the Ragi Kuzhi Paniyaram along with your favorite chutney for breakfast, tea time snack or even pack into the kids lunch box.

Comments

beetroot hummus

BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...

SPICY FUSION VEGGIE NOODLES

SPICY FUSION VEGGIE NOODLES INGREDIENTS Hakka Atta(wheat) Plain veg noodles- 250gms Beans, Carrots, Spring onins, Green Peas, -1 cup cut into thin pieces Onions-1 medium size chopped finely Soy sauce-2 tbsp Tomato sauce or puree-2tbsp Green chillies-2 nos cut into half Chillie powder-1tsp Pepper powder-2tbsp or as per your spicy tongue Cumin Seeds-1tsp Coriander Leaves-3tbsp Ginger-1 inch cut finely Garlic-5 cloves cut finely n chop Oil as needed salt as needed METHOD: Boil noodles in water. Add little oil in that. Once boiled remove and strain the water and wash it with cold water to avoid overcooking and to avoid sticky sticky noodles. Heat pan and heat oil and fry Onion. Once the onion is transparent add veggies, ginger, garlic, cumin seeds. Fry till its half cooked and then add little soy sauce, tomato sauce, salt, Chillie and little Coriander leaves, salt and saute. Then add pepper powder and noodles and little soysauce. Saute the noodles in high flame and...

KNOW MORE ABOUT PANEER.....

PANEER I think most of them like the softy yummy paneer. I always like to try something yummy and highly protein n calcium i think of keeping my hand in paneer. So thought of giving you all details regarding paneer and searched and studied in web, lot of blogs, and ofcourse my UG (Nutrition Food Service Management and Dietetics)books too....😃 How paneer is made? A vegetarian delight, paneer also known as cottage cheese is a soft, white, crumbly cheese which is used widely in continental, oriental and Indian cuisines. It's simple, fresh versatile flavour makes it a delicious addition to any recipe. Paneer can be made at home by boiling whole milk. An ingredient with acidic properties is added to coagulate the milk. The whey water formed is either discarded or used in various preparations and the cheese is harvested. This cheese is called chenna. The chenna is then pressed to form a block of cheese. This cheese block is called paneer. Paneer is a fresh cheese and is never a...

yum n fit

Search This Blog