Kuzhi Paniyaram
This hack uses fermented no-grind idli batter with add-ons to make yummy paniyarams!
Components
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Fermented Idli Batter
Directions
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Prepare fermented idli batter overnight.Mix in finely chopped onion, carrots, ginger, chillies, torn curry leaves, chopped cilantro leaves and 1 cup dried garted coconut.Grease and heat paniyaram pan.Pour the batter mix in the molds upto 3⁄4 full. Cook for two minutes with covered lid on medium heat.Flip the paniyaram with a chopstick when the base turns golden brown. Cook the other side for an additional two minutes.Serve with sambar or coconut chutney.↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓
Fermented Idli Batter
Ingredients
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1⁄2 cup rice flour1⁄2 cup rice rava1⁄2 cup urad dal flour1⁄2 tsp fenugreek seed powder1 tablespoon yogurt/ curd or previous starter3-4 cups water or as needed to make the batter2 teaspoons salt
Steps
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In a large vessel, add and mix the flours and fenugreek seed powder.Add water and mix/ whisk till you get a thick smooth batter.Add curd or the leftover fermented batter, mix well.
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