Kara kuzhi paniyaram recipe with step by step pictures
Kara kuzhi paniyaram is a tamilnadu breakfast recipe. It is made in the kuzhi paniyaram pan/ paniyarakal. I usually made this paniyaram with dosa batter. It is very easy to cook and tastes awesome. It is a traditional recipe. For every festival, we make varieties of dishes including kara paniyaram and sweet paniyaram.
It can be served with any type of chutneys or even sambar. Today i served it with Coconut fried gram chutney and Drumstick sambar. But it dont need any sidedish. It tastes alone.
Check out the kara kuzhi paniyaram recipe below with stepwise pictures.
Enjoy the food!
Ingredients :
. Dosa batter - 2 cup
. Onion - 1 medium sized (finely chopped)
. Curry leaves - 1 sprig (finely chopped)
. Green chilli - 2 (finely chopped)
. Coriander leaves - 2 tblsp (finely chopped)
. Oil - 1 tblsp (for tempering)
. Mustard seeds - 1 tsp
. Urad dal - 2 tsp
. Bengal gram dal - 2 tsp
. Oil - for cooking paniyaram
Method :
1. Take dosa batter in a bowl. Heat oil in the kadai. Add mustard seeds. After it crackle, add urad dal and bengal gram dal. Let it become golden brown.
2. Add chopped onion. Saute until it become translucent. Add curry leaves and green chillies. Saute for a min.
3. Switch off the flame. Add coriander leaves. Mix it. Add this to dosa batter. Mix well.
4. Heat paniyaram pan. Pour oil in each mould. After oil gets heated, pour the batter. Cook for a min in medium to low flame. Flip it with paniyaram needle. Cook for another min. Make sure it is well cooked all the sides.
5. Remove after it gets golden brown colour. Serve.
Pictorial :
1) Take dosa batter in a bowl.
2) Heat oil in a kadai. Add mustard seeds.
3) After it crackle, add urad dal and bengal gram dal.
4) let it become golden brown.
5) Add chopped onion.
6) Saute until it becomes translucent.
7) Add chopped curry leaves and green chillies.
8) saute for a min.
9) Turn off the flame. Add chopped coriander leaves.
10) Mix it well.
11) pour this tempering into batter.
12) Mix it well. The batter should be neither thick nor thin.
13) Heat the paniyaram pan. Pour 1/2 tsp of oil in each mould.
14) After oil gets heated up, pour the batter.
15) cook for a min in medium to low flame. Or until the outer layer becomes golden brown.
16) flip the paniyaram. Cook for another min. Cook until both sides are well cooked.
17) serve.
Note :
1. I always cook paniyaram in medium to low flame, as the inner part of the paniyaram is also well cooked.
2. Adding urad dal and bengal gram dal enhances the taste and texture of the paniyaram. Do not skip it.
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