Kuzhi Paniyaram is a typical South Indian recipe which is called as `Paddu` in the state of Karnataka which is made by steaming rice and urad dhal in `Kuzhi Paniyara satti`.
To make Kuzhi Paniyaram Take a cup of batter in a vessel and just add a few drops of water to make it slightly dilute.
Add the required salt and mix it up well and keep it.
Subsequently, grease the `kuzhi paniyaram satti` with a little oil.
Place a small pan in the stove and keep it in high flame.
Pour a little oil and when it is heated, add a tea spoon of mustard seeds in it. When it starts spluttering, add a tea spoon of jeera sees, a pinch of hing, broken urad dhal and some curry leaves it it.
Now add the green chilli and chopped onion and fry for two minutes.
Switch off the stove when the onion gets translucent.
Add these tempered ingredients to the batter kept aside.
Finally add the finely chopped coriander leaves to it and stir well.
Place the greased `Kuzhi Paniyara Satti` on the stove and keep it in medium flame.
Once it is heated, pour the batter into the moulds one by one with a ladle.
Smear a tea spoon of oil over the moulds instantly.
Close it with the lid and let it cook for 3- minutes approximately.
Now open the lid and flip the half cooked batter to the other side from all the moulds, using a `vada kuthi`(a long and thin needle like structure made of stainless steel used to flip vada) or simply use chopsticks
Simlilarly, let it cook for a minute or two.
The paniyaram is cooked fully when both the sides become golden brown evenly.
Just check it by poking a `vada kutthi` into a paiyaram.
Finally, the hot and crisp kuzhi Paniyaram is ready.
Serve it hot with South Indian special `chinna vengaya sambhar` and its twin side dish `getti thengai chutney`.
It is ideal for an evening snack. Just relish it on a rainy evening with a hot cup of `tanjore filter coffee`.
Serving Size 1 piece
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.