KOTHU PAROTTA | EGG KOTHU PAROTTA | CHICKEN KOTHU PAROTTA

by Deerga // June 7, 2014 // No Comments

Kothu parotta is a tasty dish from my state, Tamilnadu. It is wildly popular in south Tamilnadu (Madurai, Virudhunagar districts). It is basically a dish made from minced parottas, eggs and meat (usually chicken).
Kothu parotta is a special dish for me since it is the very first recipe that I tried in my life 🙂 I learned to prepare this dish from my mom. Back in my native, you can hear the distinct sound of mincing parottas on large open iron skillets (does not have handle and is set on top of an iron cauldron of fire) using spatulas in the evenings. I miss that sound badly 🙁 There are different varieties to make kothu parotta and there is one variety where you add gravy, called as chalna, to the minced parottas which tastes delicious – kothu parotta in restaurants are made this way and the chalna used is chicken based (yummy!
I personally like parotta more than chappati or poori and kothu parotta is my favorite. The Chalna used in kothu parotta, again has different varieties. I have tried different recipes and I believe I have narrowed it down to one particular recipe. I will post the recipe of soon. There are both vegetarian and non-vegetarian kothu parotta. I personally prefer the non-vegetarian one (for obvious reasons! – egg and chicken)

Here is the recipe for the tasty and filling kothu parotta. Enjoy!

KOTHU PAROTTA | EGG KOTHU PAROTTA | CHICKEN KOTHU PAROTTA

Recipe type: Dinner

Cuisine: Indian

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2

Ingredients

Oil – 1 !/2 tbsp
Onion (Finely chopped) – 1
Curry leaves – a sprig , divided
Tomato (Finely chopped,divided) – 1
Ginger garlic paste – 1 tbs
Green Chili (slits) – 3
Eggs – 2
Parotta – 4
Chalna – ½ cup
Salt as required
Black pepper powder – 1 tsp

Instructions

Shred the parottas into very small pieces with the help of your hand.
Heat a wok or a heavy bottomed kadai with oil, add chopped onion and curry leaves. sauté until the onion turns light brown/translucent.
Add in ginger-garlic paste. Stir fry till the raw aroma of ginger-garlic disappears.
Add chopped tomato and green chillies and sauté until the tomatoes are half cooked.
Add in the minced parottas and mix well and move the parotta pieces to one side of the pan.
Now add the beaten eggs along with salt on the side of the same pan and sauté (without mixing with the parottas) until the eggs are well cooked.
Mix well the eggs and the parottas.
Now comes the interesting part. Sprinkle chalna on top and mix well.
When the chalna is well combined with the parotta pieces, sprinkle black pepper ,curry leaves and remaining ¼ tomato pieces on top. Sauté for a minute and switch off the flame.

Notes

1. Here I have given the restaurant touch by dividing the tomatoes. But it can also be added altogether.
2. Avoid adding more chalna to the parattos as it might turn soggy.
3. In case if you have added more chalna, sauté until the parottas comes to the desired consistency.
4. Adding black pepper at last is my mom’s touch. It adds taste and takes egg smell.
5. Vegetarians can add green peas and potato instead of eggs.

CHALNA |SALNA

by Deerga // June 7, 2014 // 2 Comments

Chalna is a popular Tamilian dish that is had mainly with parotta (again, a tamilian take on north Indian paratha). It is also known as saervai in Chennai. Chalna is also used as an ingredient for kothu parotta in restaurants. It is mainly added to compensate the dryness of parotta.
Back in my home state, Chalna served in restaurants is watery but mine is a little bit thick. I personally like to have it with dosa as well. Chalna poured over shredded parotta is a common sight in restaurants back home and having it like that tastes so good 🙂 There are different varieties of Chalna; plain, vegetarian, non-vegetarian etc. The recipe I had given here is plain. In vegetarian Chalna, potato is added and in non-vegetarian version, meat (chicken or mutton – mainly bones) is added.
The Chalna recipe that I had given here is the end product of numerous trials and errors and is the best version to date, guaranteed! So, do try this wonderful recipe in your kitchen and let me know your experiences.

CHALNA |SALNA

Recipe type: Breakfast / Dinner

Cuisine: Indian

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2

Ingredients

For the powder:

Oil - 2 drops
Coriander seeds - 1 ½ tbsp
Cumin seeds -3/4 tbsp
Red chillies – 4 nos
Whole green chilli – 2nos (don’t cut)
Curry leaves- 6 to 7 nos
Cinnamon stick - 1 “
Fennel seeds- ½ tsp

For the Paste:

Oil - ½ tbsp
Big onion - 1
Shallots - 2 nos
Ginger - a small piece
Garlic - 2 cloves
Poppy seeds – 1 tbsp
Cashews – 3 nos
Green chillies – the same above sautéed ones.
Ripen tomato – 1 (roughly chopped)
Grated coconut – 1 ½ tbsp

Other ingredients:

Gingelly oil – 2 tbsp
Cinnamon – 1”
Clove -1
Fennel seeds – 2 pinch
curry leaves – 6 nos
turmeric powder – ½ tsp
salt as required
Chicken – ¼ kg
Water – 1 to 1 ½ cup
Chopped cilantro for garnishing

Instructions

Step 1:

Heat oil in a pan and add in coriander seeds, cumin seeds, red chillies, whole green chillies and curry leaves one by one. Sauté for 40 seconds. Add in cinnamon and fennel seeds. Give a quick stir and switch off the flame.
Remove the green chillies and keep aside. Allow the above mixture to cool and make a powder.

Step 2:

Heat oil in a pan and add in roughly chopped onion, shallots, ginger and garlic. Sauté for few seconds. Add in poppy seeds and cashews and green chillies (the same above sautéed ones). Give a stir and add roughly chopped tomato. Sauté for few seconds and switch off the flame. Allow it to cool and make a paste.

Step 3:

Grind coconut separately to a fine paste.

Step 4:

Heat oil in a small pressure cooker and add in cinnamon, clove and fennel seeds. When they start to sizzle add in curry leaves and give a stir.
Now add in the ground onion paste and sauté for few seconds. Add the ground masala powder along with turmeric powder and salt and sauté until the color changes and oil separates.
Add in the chicken pieces and stir well until the paste is well blended. Add water and mix well. cover the lid and cook for a whistle. When done add in the coconut paste and bring it to a boil – at this stage you will start to notice oil in the rim. Check salt and switch off the flame. Garnish with chopped cilantro.
Serve hot with plain parotta or roti or kothu parotta or idli or dosa. Enjoy!

Notes

Vegetarians can add vegetables instead of chicken or simply make plain chalna. I tried both and it tasted heavenly.

You might also like

Kothu Parotta

CARROT CHUTNEY

by Deerga // May 27, 2014 // No Comments

Carrot chutney is a side dish made entirely from carrots. I did not know you can make chutney from carrots until recently. It is a healthy alternative to other side dishes that you have for dosa and idli, like, coconut chutney, kadalai paruppu chutney etc.
Carrot, as you know, is a very good source of Vitamin A. So what better way to have it other than as chutney for breakfast and start your day on a healthy note :). Carrot chutney is one of my HB’s favorite side dish for dosa and idli especially because it being a healthier option.

Carrot chutney is very good for kids who normally sulk over eating vegetables since having it with idli or dosas is easier than having them eat it raw. One other interesting thing to notice is that how well carrot tastes along with ginger, a root known for its medicinal values (home remedy for indigestion, nausea etc).

Do try this recipe in your home and let me know your experiences.

Recipe type: Breakfast/Dinner

Cuisine: Indian

Cook time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

Oil – 2 tablespoons
Bengal gram dal – 1 tablespoon
Urad dal – 1 tablespoon
Red chillies – 4 nos
Tomato, roughly chopped – 1 no
Fresh ginger, chopped – a small piece (1”)
Carrot , peeled, chopped– 1 no
Grated coconut – 1 tbsp
Salt as required

For the seasoning:

Mustard seeds – 1 /2 tsp
Urad dal – ½ tsp
Curry leaves – 6 nos

Instructions

Heat oil in a pan and add bengal gram and urad dals and fry till it turns light brown.
Add in red chillies and fry.
Then add ginger along with tomato. Sauté for few seconds.
Finally add carrot pieces and sauté for two to three seconds. Switch off the flame and allow it to cool. Then add fresh coconut and salt to it. Grind all together to a fine paste.
Season it with mustard, urad dal and curry leaves.
Enjoy it with hot idli or dosa!

VEN PONGAL

by Deerga // May 19, 2014 // No Comments

Ven Pongal literally means white Pongal (Ven – white). It is a Tamilian dish very popular in my home state in India. Ven Pongal is a rice dish that is always served as a breakfast item (and occasionally for lunch). It is the opposite to Chakara Pongal (sweet Pongal) and is common in the sense that it is served on all days unlike Chakara Pongal which is mainly served on holidays and during festivals. Ven Pongal is one of my Mom’s and HB’s favorite dishes. He really gets excited when it is prepared at our home. Ven Pongal with Sambar (another south Indian dish), coconut chutney and Medu Vadai makes an awesome combination and the taste is to die for! In our family, we also refer Ven Pongal as sleeping dose 🙂 since it fills your appetite quickly and makes you feels lazy and drowsy, in a good way. I would suggest Ven Pongal as a weekend breakfast dish. Back in my home, my Mom always makes Chakara Pongal and Ven Pongal during Pongal festival. Pongal is a Tamil festival that is celebrated during the month on January in honor of farming and cows. I do miss those days where we celebrate this festival wearing new dress and having lip smacking servings of Pongal and sugarcane (called as Karumbu in Tamil). Here is the recipe for Ven Pongal, a popular dish from my beloved state. Do try it in your home and experience the same pleasure that I have every time when I make this dish 🙂

VEN PONGAL

Recipe type: Breakfast

Cuisine: Indian

Cook time: 10 mins

Total time: 10 mins

Serves: 2

Ven Pongal literally means white Pongal (Ven - white). It is a Tamilian dish very popular in my home state in India. Ven Pongal is a rice dish that is always served as a breakfast item

Ingredients

White raw rice – ¾ cup (I used sona masoori)
Moong dal – ¼ cup
Ghee – 3 tbs
Asafoetida – a pinch
Ginger, minced – 1 “ (optional)
Salt as required
Water – 3 (for 1 cup of rice add 3 cups of water)
Cumin seeds – 1 tbsp
Crushed pepper – 1 tbsp
Curry leaves - a sprig
Cashews – 1 tbsp

Instructions

Wash the rice and dal thoroughly in water and drain it completely.
Heat a tbsp of ghee in a pressure cooker, add the rice and moong dal and stir for a minute until the aroma spreads. Add asafoetida, salt, ginger and water. Mix well and pressure cook for 4 to 5 whistles. When the pressure is down, mash the rice well adding a tbsp of ghee.
Heat a tbsp of ghee in a small kadai and temper with cumin seeds, crushed pepper, curry leaves and cashews. Add the tempering to the mashed rice and mix well.
Serve hot with sambar, coconut chutney and medu vada. Enjoy!

CHILLI IDLI | KAIMA IDLI

by Deerga // May 11, 2014 // No Comments

Chilli idli is a variation of the south Indian rice cakes called as Idli. Idli is ubiquitous in Tamilnadu and is one of the most common food items that you can find there (next only to rice). Chilli idli or kaima idli is basically a fried dish where you have fried idli pieces as the base ingredient.
Chilli idli is one of my favorite vegetarian dishes. It is very easy to prepare and can be done quickly as well. It is also a popular snack item but mainly served as a dinner dish in restaurants back home.
In you preparation, deep fry the idli pieces to give restaurant touch. Make sure to steam idlis six to eight hours ahead and store it in a refrigerator. So that the pieces will absorb less oil while frying. If you are health conscious like us, you could simply spray some cooking oil on top of the pieces and bake in the oven until the sides are crisp and change color. But I would say, once in a while you should skip all your calorie calculations and do it the tasty albeit not so healthy way ;).

Here is my version of restaurant style chilli idli 🙂

CHILLI IDLI | KAIMA IDLI

Recipe type: Dinner

Cuisine: Indian

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 2

Ingredients

Vegetable oil- for deep frying
Idli – 7 nos
Fennel seeds – 1 tsp
Curry leaves – a sprig
Onion – 1
Ginger-garlic paste – 1 tbs
Tomato, large – 1
Green chilli – 2
Green Capsicum or bell pepper, cut lengthwise – ½ cup
Red chilli powder – 1 tsp
Pav bhaji masala – 1 tsp
Coriander powder – 1 tbsp
Tomato ketchup – 1 tbsp
Salt as required
Garlic powder – 1 tsp (optional)
Onion powder – 1 tsp (optional)
Cashews – 1 tbsp
Cilantro, chopped – 2 tbsp
Lemon juice – 1 tbsp

Instructions

Steam the idlis and refrigerate it at least for 6 hours.
Heat oil in a frying pan, and meanwhile cut the idlis to desirable bite size pieces.
Fry the idli pieces until it turns brown and crispy. Drain on a plate lined with paper napkin and set aside.
Heat a pan with a tbsp of oil, season with fennel seeds and curry leaves.
When they start to sizzle, add in the chopped onion. Sauté until the onions turn translucent. Add in ginger-garlic paste and stir fry until the raw aroma disappears.
Now add in chopped tomato followed by slit chillis. Sauté for couple of minutes until the tomatoes are mushy without any chunks.
Add bell pepper and give it a stir.
Now in a low flame, add chilli powder, coriander powder, pav bhaji masala, salt and ketchup. Stir well until all the masalas are well mixed.
Add in the fried idli pieces to the masala and give a good stir until the masalas are blended.
Now add ¼ th cup of water and bring it to boil. When the water is completely absorbed, add in garlic and onion powder. Give it a stir. Switch off the flame.
Garnish with fried cashews and chopped cilantro.
Drizzle few drops of lemon juice on top before serving.
Enjoy hot chilli idli with onion raitha!

What is your version of chilli idli?

CHOCOLATE CHIP COFFEE MUFFIN

by Deerga // April 27, 2014 // No Comments

Chocolate chip coffee muffin is a variety of muffin with coffee as the base flavor. It is one of my most recent recipes that I had tried.
Coffee is my HB’s favorite drink and hence this chocolate chip coffee muffin has become one of his favorite dessert as well 🙂 Chocolate chip coffee muffin is very easy to make and involves minimal ingredients. I am pretty sure that all the coffee lovers out there will enjoy this muffin. Though the muffin does not have the exact coffee taste, it has a touch of coffee flavor in it making it far tastier.
Chocolate chip coffee muffin can be had as a breakfast muffin (serving the dual purpose of having coffee and a muffin :)) So all the coffee lovers and general food lovers, try this wonderful muffin at your home and let me know your thoughts.

CHOCOLATE CHIP COFFEE MUFFIN

Recipe type: Breakfast

Cuisine: American

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 12

Chocolate chip coffee muffin is a variety of muffin with coffee as the base flavor. It is one of my most recent recipes that I had tried.

Ingredients

Butter, softened - ½ cup
Sugar - ¾ cup
Coffee extract (McCormicks) - 1 teaspoon
Eggs - 2
Flour - 2 cups
Baking powder - 1 Tablespoon
Salt - ½ teaspoon
Milk - ½ cup
Strong brewed coffee, cooled - ½ cup
Miniature chocolate chips, semisweet – ½ cup
For the Glaze
Powdered sugar - ¾ cup
Brewed coffee, cooled - 4 teaspoons

Instructions

Preheat the oven to 375 F. Beat together the butter and sugar until creamy. Add the extract and eggs and beat again.
Whisk together the dry ingredients (flour, baking powder, and salt).
Stir together the milk and cooled coffee.
Add the flour mixture and milk mixture alternately to the creamed butter until it is all combined. Do not over mix. Stir in the chocolate chips.
Fill 12 muffin liners ¾ full. Bake for 20 to 25 minutes. Let cool.
Meanwhile stir together the powdered sugar and coffee until dissolved. Dip the tops of the muffins in the glaze and let set. Enjoy!

CHANNA MASALA / CHANNA / CHOLE

by Deerga // April 13, 2014 // No Comments

Channa or Channa Masala is a very popular north Indian dish made from chick peas. You can find Channa Masala in almost all Indian restaurants, north Indian or south Indian. Channa is a very good source of protein and when cooked as a gravy it tastes yummy. In fact, it is one of my HB’s favorite dishes. We never fail to make Channa Masala at least once every two weeks.
The main step in preparing Channa Masala is the amount of time that you soak the chick peas in water before cooking. The more it is soaked, the faster it gets cooked. As I said above, it is a good source of protein and I heard from my HB that back in India, he and his friends used leave Channa soaked in water overnight and have a handful before hitting the gym, sort of like an energy booster. There is also a black chickpea called as Kondaikadalai in my native tongue that can be cooked similar to Channa Masala. I have given the recipe for that here . There are days when we cook Channa without any masala, i.e., not in a gravy form and have it for dinner. This type is called a Sundal in Tamil. It is a popular Prashadam dish in temples back home.
Channa Masala is a very good side dish for Chappati, Bhature (Channa Bhature is another popular north Indian dish), Poori and rice as well. And here is the recipe for Channa Masala. Try it in your home and as always comment on your experience and thoughts 🙂

CHANNA / CHOLE

Recipe type: Lunch|Dinner

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2

Ingredients

Cooking or vegetable oil – 1 tbs
Cinnamon stick – 1 (2 inch)
Cardamom – 3
Cloves – 2
Bay leaf – 1
Cumin seeds – 1 tbs
Onion – 1
Turmeric powder – 1 tsp
Ginger & Garlic paste – 1 tbs
Green chillies, finely chopped – 1 no
Channa masala – 1 ½ tbs
Channa or chickpeas – 1 cup
Lemon juice – 1 tbs
Salt as required
Coriander leaves – for garnishing

to make puree

Tomato - 1 no
green chilli - 1 no

Instructions

Soak the channa/chickpeas overnight or for 8 hours.
Pressure cook the channa with little water and a tsp of salt for 3 whistles - It should be cooked in such a way that you could smash the channa by your thumb and index fingers.
Make a puree of tomato and green chilli in a blender and set aside.
Heat a wide pan with a tbs of oil, add the whole spices mentioned above followed by cumin seeds.
When cumin seeds start to splutter, add chopped onion and fry till they are softened and become translucent.
Add turmeric powder and ginger-garlic paste. Sauté until the raw aroma of ginger-garlic disappears.
Add the tomato puree and chopped green chilli. Saute for 2-3 minutes, stirring in between.
Add channa masala powder and little salt . Mix well and saute until oil seperates.
Add the cooked masala into boiled channa, mix well and pressure cook for another 2 whistles.
Sprinkle few drops of lemon juice on top and garnish with coriander leaves.
Serve hot channa masala with pooris, chapattis or steamed rice accompanied with lemon & onion slices.

You might also like

Kondakadalai Kurma

ADAI

by Deerga // April 13, 2014 // No Comments

Adai is a dosa like dish synonymous to Tamilnadu (specifically from Chettinad cuisine, I believe) and is made using different varieties of Dal (Moong, Urad and Channa). It is a very healthy dish and usually eaten for breakfast and sometimes for dinner. I started making Adai mainly as an alternative to dosa. For dosa, as you know, the main ingredient to make the batter is rice and rice is rich in carbohydrates which in turn is one of the contributing factors in weight gain (if the intake is often, of course).
My HB is very health conscious (and that has rubbed off on me as well, sometimes ;)) and so I started my search for a healthy and easy alternative for the usual fares that we have at our home. Then I came across this Adai from the web and found it to be the perfect alternative. Making the Adai batter does not involve fermentation. So the entire process of preparing the batter to cooking Adai is very quick. Also, you don’t need a grinder to prepare the batter. A blender will suffice.
In our home, we normally have Adai with coconut chutney but by making the batter a little bit spicy (described in the cooking instructions below), you can have Adai without a side dish (how awesome is that!). In restaurants, Adai is often served with butter and Avial (another south Indian dish for which I will post the recipe sometime soon).
So try this very healthy and easy to make Adai in your home and let me know your comments.

ADAI

Recipe type: Breakfast/Dinner

Cuisine: Indian

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Serves: 8

Ingredients

Toor dal - ¼cup
Moong dal -1/4 cup
Urad dal - ½ cup
Idli Rice or Raw Rice - ½ cup
Whole Red chillies - 6
Salt-as per taste
Shallots(small onions) – 2 (chopped)
Hing - 1 tsp
Cumin seeds - 1 tbs
Chopped Coriander leaves – ¼ cup
Water as required
Oil required to smear around adais

Instructions

Wash and soak urad dal, moong dal, toor dal and rice together in water for 4 hours.
Grind the soaked dals and rice, along with half a tsp cumin seeds, whole red chilli, salt and hing together until smooth. - like dosa batter.
To the ground adai batter add chopped shallots, coriander leaves and little water.
Mix well the batter, the consistency should be similar to dosa batter. Set aside the adai batter to rest for atleast 30 mins.
Heat a dosa tawa, add a ladle full of adai batter to the center of tawa and start spreading the batter from center in circular motion like making dosa or pancakes.
Smear 1 tsp oil around adai and cook on medium heat until both sides of adai are golden brown and crisp.

Nutrition Information

Serving size: 2 to 3

KAARA PANIYARAM | KUZHI PANIYARAM

by Deerga // April 5, 2014 // No Comments

I have already given you the recipe for sweet paniyaram and here is the hot version of it. If you are bored of regular breakfast items like idli or dosa, you can make these. It is easier than making the sweet ones.

Resembles fluffy cotton balls, right? But these can be eaten. 🙂
My HB gets excited whenever I make this dish and hope you too enjoy it with your loved ones!

HOT PANIYARAM

Recipe type: Breakfast

Cuisine: Indian

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4

Kuzhi paniyaram is a quick south indian breakfast recipe easily made with idli batter.

Ingredients

Split bengal gram (Kadalai paruppu ) - soaked for 5 to 6 hrs
Idli batter - 2 cups
Coconut pieces(optional) - 1 tbs
For the seasoning:
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Shallots (chopped) - 3
Red chilli – 2
Curry leaves – 1 sprig

Instructions

Add the split Bengal gram and coconut pieces into the idly batter.
Season the batter with above given ingredients and mix it well.
Heat the paniyaram pan and add a few drops of oil in each mould. Pour the batter with the help of a small ladle or spoon in each mould till they are ¾th full. Close the pan with a lid and let it cook for 2-3 minutes.
Turn the paniyaram in each mould upside down with the help of a stick and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed. No need to close the pan with the lid this time.
Once cooked till a toothpick comes out clean when inserted, shake off the paniyarams onto a plate and repeat with the rest of the batter.
Serve hot with onion chutney or any chutney of your choice.

You might also like

Sweet Paniyaram

SWEET PANIYARAM

by Deerga // April 5, 2014 // No Comments

Paniyaram is a traditional South Indian dish that can be had for breakfast or as an evening snack. It is one of my HB’s favorite dishes. After so many years (since my childhood), I had paniyaram at a restaurant in my home town, Madurai, on our way back here (boarded flight there) from a visit two years before. I loved the softness and the sweetness in the dish and got addicted. 🙂
During our trip last year, I was looking forward to visiting that restaurant just to have paniyaram! But it was not on the menu the day we went there! Now it happens to be that paniyaram is one of my MIL’s signature recipes! I wasn’t unlucky after all. 🙂

Looks like munchkins, right? But these taste way better!

The recipe given below is straight from MIL’s memory vault.

And before going to the recipe I would like to share few tips

Always try to use fresh ground batter for making sweet paniyarams (or save some batter before fermenting).
If you already have the idli batter at home, just soak and grind the whole wheat and pacharisi (white raw rice) alone to the batter.
The batter for sweet paniyaram should be thick and that’s why we are adding whole wheat or wheat flour.
Sweet paniyaram takes little longer time to cook than hot paniyaram.

SWEET PANIYARAM

Recipe type: Breakfast

Cuisine: Indian

Prep time: 6 hours

Cook time: 10 mins

Total time: 6 hours 10 mins

Serves: 3

Ingredients

Idli rice - 1 cup
White Raw Rice (Pacharisi) - 1½ cup
Whole lentil (mulu ulundu) - ⅓ cup
Whole Wheat / wheat flour - 2 to 3 tbsp or judge yourself (to tighten the dough)
Fenugreek seeds - 15
Dry ginger (Sukku ) - an inch
Cardamom - 4
Jaggery - to your taste
Ghee required to smear around paniyarams.

Instructions

Soak the rice, lentil, whole wheat and fennel seeds for 6 hrs and grind the batter.
Crush sukku (dry ginger) & cardamom and add to the batter. Make jaggery syrup by adding very little water to the jaggery, when done add the jaggery syrup to the batter and mix it well (if you are not using whole wheat, add the wheat flour now and mix it to the batter without any lumps).
Heat the paniyaram pan and add few drops of ghee in each mould. Pour the batter with the help of a small ladle or spoon in each mould till they are ¾th full. Smear few drops of ghee on the sides of each paniyarams.
Turn the paniyaram in each mould upside down with the help of a stick and let the other side also cook for 2-3 minutes. Add few more drops of ghee if needed. Once cooked till a toothpick comes out clean when inserted, remove the paniyarams with a help of the stick and serve hot on a plate and repeat with the rest of the batter.

My HB gets excited whenever I make this dish and hope you too enjoy it with your loved ones!

You might also like

Kaara Paniyaram