Kara Kuzhi Paniyarams With Coconut Chutney Recipe

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Kara Kuzhi Paniyarams With Coconut Chutney Recipe :-One of the most well-known snacks in South India, Kara Kuzhi Paniyarams are created with a batter consisting of fermented rice and lentils. Traditionally, coconut chutney is eaten alongside these dumplings, which are not only crispy but also fluffy. Mustard seeds, curry leaves, and green chilies are among of the spices that are used to season the batter,

 

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Kara Kuzhi Paniyarams With Coconut Chutney Recipe

which gives it a flavor that is both spicy and flavorful. During the cooking process, the paniyarams are prepared in a paniyaram pan, which is responsible for their distinctive round form. Take pleasure in these scrumptious and flavorful treats either for breakfast or as a snack in the evening.

 

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Ingredients

  • 2 heaped cups idli dosa batter
  • 1/2 cup onion finely chopped
  • 1 tablespoon coriander leaves finely chopped
  • salt to taste
  • water as needed

To temper:

  • 2 teaspoon oil + as needed
  • 1/2 teaspoon mustard seeds add 1 teaspoon if you prefer
  • 1 teaspoon split urad dal
  • 1 tablespoon chana dal
  • 1 no green chilli finely chopped
  • 1 tablespoon curry leaves finely chopped
  • 1/2 teaspoon ginger grated
  • a pinch hing

 

Instructions

A pan should be heated with two teaspoons of oil. After adding one teaspoon of mustard seeds and allowing them to sputter, add one teaspoon of urad dal and one tablespoon of chana dal. Fry until the color changes to a golden brown.

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Add one large green chile that has been finely chopped, a pinch of hing, half a teaspoon of ginger that has also been carefully minced, and one tablespoon of curry leaves that have also been finely chopped. Serve with a short sauté.

 

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Also see :- Galouti Kebab Recipe 

Subsequently, add one-fourth of a cup of finely chopped onion, and sauté it until it becomes transparent.
Include this tadka in the batter for two cups of idli dosa.

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Include 1 tablespoon of finely chopped coriander leaves in the mixture. It should be thoroughly mixed, and water should be added if necessary. The batter need to have a slight thickness. Put it to the side.

 

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Oil should be heated in a paniyaram pan. In each hole, add a quarter of a teaspoon of oil. Rotate the pan in such a way that oil is distributed uniformly throughout each hole. Pour batter into each of the gaps. Because the paniyarams will rise a little bit, add till they reach a third of the way.

Cook for a few minutes with the lid on until the top appears to be cooked.Use a low to medium heat setting. It is important to avoid allowing water droplets to fall inside the paniyaram, so as it begins to open, simply flip it over to ensure that it is crispy.

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You can flip it over once the top appears to be cooked, as demonstrated in the image shown here.
Turn over to the opposite side. After two minutes of cooking, remove from the heat and place on a plate. Proceed with the subsequent batch now.

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Nutrition

  • Serving: 1servings
  •  Calories: 300kcal
  • Carbohydrates: 50g
  • Protein: 7g
  • Fat: 8g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Trans Fat: 0.03g
  • Sodium: 80mg
  • Potassium: 123mg
  • Fiber: 5g
  • Sugar: 2g
  • Vitamin A: 21IU
  • Vitamin C: 16mg
  • Calcium: 35mg
  •  Iron: 2mg

 

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Notes

Because the batter ought to be semi-thick, the consistency ought to be adjusted accordingly.
Paniyaram should be cooked with the lid on until it appears to be done on top. After that, turn it over and continue cooking for another two minutes.

After adding the oil, you can create a swirling motion with the pan to ensure that the oil coats all sides of the hole. There is even the option of brushing the cavities with oil.

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Pricking the paniyaram with a tooth pick and seeing whether or not the batter sticks to the tooth pick is a good way to determine whether or not the paniyaram has been cooked properly. Before using the paniyaram for the first time, pre-season it. When adding the batter, make sure the oil is already heated.

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It is possible to make a sweet variant of paniyaram by adding jaggery syrup to the batter. On the other hand, watch out that the batter does not become very watery. Then add a small amount of rice flour.
To create Cheesy Paniyarams, take the batter and sprinkle it with grated cheese while it is still being steamed in the pan.

 

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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