If you are bored of regular idli and dosa, you should definitely try this Chettinadu Kuzhi Paniyaram with the same Iddli/Dosa batter. Paniyaram can be served as a Breakfast or as evening snack. It goes well with Tomato Chutney / Coconut Chutney.
How to make the Best Chettinadu Kuzhi Paniyaram?
Preparation Time : 15 minutes
Serves : 3 Adults
Iddli /Dosa Batter : 2Cups
Onion : 1/2, finely chopped
Green Chilly : 1, finely chopped
Mustard Seeds : 1/2tsp
Curry Leaves : 1spring, finely chopped
Halved urad dal/split black gram/uzhunnu parippu : 1/2tsp
Hing/asafoetida Powder/kaayam : a pinch
Shredded coconut : 1/2tbsp (optional)
Oil : 2-3tbsp(i used coconut oil)
You can add 2tbsp grated carrots along with shredded coconut to make the paniyaram more healthy.
1. Heat 1/2tbsp oil in a thadka pan and add mustard seeds. When it splutters, add urad daal followed by onion and green chillies. When onion turns to translucent, add shredded coconut and saute well. Add salt, curry leaves and asafoetida powder. Turn off the flame and add this to thick iddli/Dosa batter. Mix well and adjust the salt.
2. Heat a paniyaram pan / unniyappam pan and add 3-4drops of oil into each moulds. (non-stick pan works the best). Now Pour the 1tbsp of batter into each moulds and cover the pan with a lid. When it starts to turn slight brown on the edges, turn them with a pair of forks and cook uncovered. You can insert a toothpick in the mddle of paniyaram to check whether its done. Now transfer it to a kitchen towel.
3. Serve hot with coconut chutney / Tomato chutney.
Recipe for the best Tomato Chutney :
Preparation Time : 15minutes
Serves : 3
Onion : 1, chopped
Tomato : 3, chopped
Chilly powder : 3/4tsp
Turmeric powder : 1/4tsp
Coriander leaves : 2tbsp, finely chopped
Mustard Seeds : 1/4tsp
Curry leaves : 1spring
Oil : 1tsp + 1tsp
Heat 1tsp oil in a pan and saute onion till translucent. Now add turmeric powder and chilly powder. Saute well till you get a nice aroma and then add tomatoes. Mix well and cover with a tight lid. Cook till tomatoes are soft. Add salt and coriander leaves and combine well. Turn off the flame and allow it to cool. Grind it to a smooth paste by adding enough water to make a thick tomato chutney. Now heat remaining oil in a tadka pan and add mustard seeds. When it splutters, add curry leaves and turn off the flame. Add tadka to the tomato chutney and enjoy with chettinad kuzhi paniyaram.