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Idli is staple breakfast dish in South Indian states, specially, Tamilnadu. It is easily digestible. Batter is fermented before steam cooking.
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DISH NAME : KUZHI PANIYARAM (DUMPLINGS WITH IDLI BATTER)
Description
Kuzhi paniyaram is also known as Paddu, Guliyappa or Gunta Ponganalu. This dish is made by steaming idli batter in a mould with depressions . It can be made either plain or with the addition of other ingredients like onion, chilli etc.
Note
1) Thick batter is used for making paniyaram. Thin batter will not do.
2) Paniyaram can also be made without adding onion etc.
3) Since i used already fermented idli batter, the procedure for making batter is not given. For batter recipe, check idli recipe.
| Quantity | Name |
|---|---|
| 1 Cup | Idli batter |
| 1 Tbsp. | Oil |
| 2 Tsp. | Black gram dal, husked |
| 0.5 Cup | Onion chopped finely |
| 2 Tsp. | Greeen chillies,chopped |
| 1 Tsp. | Ginger,chopped finely |
| 3 Tbsp. | Coconut,grated |
| 3 Tbsp. | Corriander leaves chopped fine |
| Salt to taste | |
| 1 Tbsp. | Oil, for paniyaram pan |
Method
1) Heat oil.
2) Splutter black gram dal.
3) Add onion, green chillies & ginger. Saute till light brown.Put off fire.
4) Add coconut, corriander and salt to taste. Keep aside to cool.
5) Add salt to idli batter. Mix in the onion etc.
6)Heat paniyaram pan. Add few drops of oil in the depressions of paniyaram pan.
7) Pour spoonfuls of batter into depressions. Keep a lid on and cook for about 5 minutes. It will be brown from down. Turn the paniyaramas using a skewer. Cook the other side also with lid for about 5 minutes, till browned.
8) Remove and serve.
Serving Suggestions
Serve with sambar or chutney.