Kuzhi Paniyaram

As I try to expand our boundaries to try new recipes, ingredients, cuisines, I realize I have to touch home base every once in a while and make some really traditional & much loved and yet, rarely made dishes. One such would be Kuzhi Paniyaram I had bought myself the mold pan in Jan but had no space in my suitcases to haul it back, so when my brother brought in for me earlier this summer, I have been rearing to make these and Priya of Elaichi’s post reminded me of it and she also gave me the idea of using my idli batter to make these.  I had the batter and I was not afraid to use it!!(;

Varalakshmi Vratam is tomorrow and I will be celebrating it next Friday, But I thought a trial run would not be a bad idea of things to make with my wondrous new pan J It is pretty snazzy with non-stick coating etc and I was surprised at how little oil I needed to use as compared to the uberly oily/ghee-y paniyarams I had at Grand Sweets the last time I did have it a few years ago!!!

I also made other traditional dishes that I am SO excited to blog about, but I will confine this post to this fine delicacy from the Southern Heartland of India. It was like having Idli-vadais-oothappams without the deep-frying

Ingredients

Idli Batter

Green chilies

Onions (of course I will sub this with grated carrots if I am making this for a pooja)

Coriander

Grated ginger

Preparation

Per instructions on my pan, I used the lowest flamed burner on my cooktop

I sprayed some non-stick

I added 1 tsp of less of oil in each of the holes

I slightly diluted the idli batter so it was easy to pour into the holes

Each hole contains less that ¾ ladles of batter

I covered it with a steam-releasing lid

In 3- three minutes, I used a tablespoon to flip them over to the other side

If the inside is flowing it does not matter

It still flips quite easily

Cook both sides until they are golden brown

Remove and serve with your choice of sides (I used my tomato chutney again)

Actually I spiced it up the way I’d like for it to be a stand alone dish

Take some pics, that make them MOST appealing and have your friends drool over them so much they want to get their aprons on and get to work making them :)))))))

You might have noticed that I am learning new editing techniques with some cool effects – I am pleased at some of the feedback I have already gotten for the couscous post where I have tried these effects for the first time! – Feels like liberation to learn something new and cool, you’ll agree, no?

One round in the pan I got yields 7 and I had enough to make 2 batches – you can imagine how quickly those disappeared!!!Much healthier option than fried idlis, people! Enjoy and Happy Ramadan, Varalakshmi Poojai to all – I am happy that our calendars of festivals allows us to join our Muslim friends in at least one day of fasting and feasting. 

Linking this to Taste of Pearl City's Anyone Can cook Series 30