A Dish from my Hometown

In this post, I am happy to share an easy to make tasty recipe from our place. "Kuzhi Paniyaram" as we call it in the Tamil language - Rice batter dumplings cooked on a concave griddle - is a dish from southern state Tamil Nadu in India. It can be made for a morning break fast or for an evening snack as well. This dish is versatile and can be served plain, sweet or spicy.


Sometimes, we assume a dish is difficult to prepare and never end up trying it out. One such dish was the "Kuzhi Paniyaram". But recently I found that it is easy to make. Since then I have prepared it a number of times. You too can try this delicious healthy dish and I am sure you'll like it. 
                                                                                                       Scroll down for the recipe.

  

Ingredients                                                   

For the Batter

200gm (8 oz) parboiled rice
200 gm (8 oz) raw rice
50 gm (2 oz) spilt white gram (urad dal)
Salt to taste

For The Tempering

2 teaspoons oil
1/2 teaspoon mustard seeds
50 gm (2 oz) onions, chopped
1/2 coconut grated (optional)
1/2 teaspoon green chilli, chopped
1 spring curry leaves.  

Method: Soak both the rice varieties and split white gram in water for one hour. Drain and wash the rice in running water. Grind the rice to a smooth paste, adding adequate water for a pouring consistency. Keep the batter to ferment for 6--7 hours in a warm place (about 30 c /60 f ).

For the tempering: Heat oil and crackle mustard seeds, add chopped onions, grated coconut, chopped green chilli, and curry leaves. Saute and set aside.

For the dumplings

Add the tempering and salt to the batter. Pour the batter in the preheated, oil-greased kuzhi paniharam concave griddle and cook till done. Turn over the dumplings with the help of a skewer and cook the other side. Remove the dumplings from the griddle and serve with coconut, tomato or mint chutney.

For coconut  chutney

Coconut - Half (grated)
Green chillies- 2
Onion - 1 small
Salt to taste.

Grind together all the ingredients adding water to your favour consistency. Heat little oil in a and put in the mustard seeds and curry leaves and add it to the chutney. 

Tips: Cook on a medium flame. Not necessary to cover the concave griddle. During cooking, one can turn and add little oil over the dish. Remove from the griddle when it turns golden brown, with the help of skewer.     

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