KAARA KUZHIPANIYARAM

                
                       Kuzhi Paniyaram is a famous recipe from the chettinad region that is eaten either for breakfast or as evening tiffin along with various chutneys and sambar.  This one is very simple and quick to make. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil.we can use up any left over idli/dosa batter without wasting it.
And from my thought i like to use gingelly oil then any other that is healthy too..


                       

 INGREDIENTS:
     
     

• Idli / Dosa Batter – 1 cup
• Sambar onions (Shallots) – 15
• Fresh grated coconut – 2 tbsp
• Green chili – 2
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Asafetida – some 2 or 3 pinch
• Curry leaves – 1 sprig
• Salt – to taste
• Oil – 4 tsp

PREPARATION:

1. Heat the pan with oil.And add mustard seeds wait untill it crack.
2. Add the urad dall.
3. Add finely chopped onions,curry leaves and green chilli cook till onion turn translucent.
4. Let it cool down little.
5. Add the mix with your batter.your final mix is ready.
6. Heat kuzhi paniyaram pan and add few drops of oil to each indent. Fill the indents with batter till they are half full and cook over low flame for 2 to 3 mins.Gently turn each kuzhi paniyaram in their moulds and let the other side cook as well for 1 to 2 mins.
7. Transfer the cooked paniyarams to the plate and repeat the batter is used up.

  SERVE IT WITH COCONUT CHUTNEY.