Today I am posting recipe for Kara Kuzhi Paniyaram, one of my favorite recipe.My Grandma prepares this dish for me whenever I go there for holidays.she also prepares coconut chutney and Tomato chutney to accompany with this.The best part is she grind these chutneys in Ammi kal (flat bed manual grinding stone), do I need to say how good it tastes!!! Feeling like going to my grandma's home :(
Now will come to our recipe details, Panniyaram can prepared as evening snack or we can also prepare this along with Dosa or Idli to give different variety for breakfast and dinner. I prepared this dish as snack for rainy evening. Just imagine rainy evening, with spicy paniyaram along with hot tea..Feels great right ?? Ok here comes the recipe for Kara Paniyaram.
| Idli/Dosa batter | 1 medium bowl |
| Green Chilly | 2 to 3 Nos (chopped) |
| Mustard | 1 tsp |
| Bengal Gram dhal | 2 tsp |
| Urad dhal | 2 tsp |
| Onion | 1/4 cup |
| Curry leaves | 5 to 6 Nos |
| Ginger | 1 tblsp (chopped) |
| Asafoetida/Hing | 1 pinch |
| Oil | 1 to 2 tblsp |
Instructions
1)Take Idli/Dosa batter in a bowl.
2) Heat oil in a pan, add mustard seeds once it splutters, add gram & urad dhal once its color changed to golden brown, add onion, ginger, green chillies and curry leaves to it and saute well for few minutes.
3)Pour the mixture to the batter and mix well. If needed add some salt.
4)Heat paniyara kadai, add a few drops of oil in all the holes, then use spoon or kuzhi karandi to take batter and pour in each holes, cover with lid and let it cook for few minutes and turn the paniyaram to other side using paniyara kadai stick or steel rod.Let it cook for few minutes.
5) Check whether the paniyaram is cooked by inserting steel rod in the mid of paniyaram.If no batter sticked to the rod then your paniyaram is ready.
6) Transfer it to a plate/bowl and serve.
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