Monday, June 25, 2012

Paniyaram | குழி பனியாரம் | Kuzhi Paniyaram | Dumplings

Paniyarams are a tasty treat. It is somewhere between idli and dosa - soft on the inside and crispy on the outside. It is a popular snack item in India. An interesting quick dish which can be made from the ready dosa batter available in your fridge.
They can be prepared by using Paniyaram pan (Check the link-> Paniyaram Pan / Aebleskiver ). These Paniyaram Pans are very versatile. I like to steam many batters which require deep frying, like making vada's, gobi manchurian or even kofta's. I am posting the basic Paniyaram version.

Ingredients :-
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Idli | dosa batter - 2cups ;
Ghee | oil for frying ;
Method :-
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1).Heat the Paniyaram Pan and  add a few drops of oil in each mold for cooking. Pour a ladleful of batter in each hole.
 2). Reduce the heat to medium and leave the batter to cook well for 3 minutes. After a 3-4 minutes you will notice the top part steamed. 
3). At this point, turn over each paniyaram using Paniyaram stick and allow it to cook for another 4-5 minutes. Allow it to cook on medium low heat until the bottom is browned and crisp.
Pic-1 Pic-1 Pic-1
Repeat the process for the remaining batches and serve with coconut chutney.Its good when Paniyaram is crispy and hot. Chutneys go well along with them. 
Notes :-
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# The batter should be neither very thick nor very thin, but should be of enough pouring consistency.
# Possible fact for paniyaram being hard is less water. Add more water and mix and try again.
# Do not close the lid while cooking if you need the Paniyaram to be crispy 

Variation : -
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1.Make it nutritious by adding grated carrots, pureed tomatoes, chopped spinach or even spring onions and cabbage to give it an Asian touch. - Mixed Veg Paniyaram.
2.Add beaten eggs to the batter to make egg paniyaram.


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Related Posts :-
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Click here for more :- Breakfast Recipes 
Click here for more :- Paniyaram Recipes
Click here for more :- Tiffin Recipes
Click here for more :- Chutney Recipes
Click here for more :- Kids Recipes  

 
     Cheers,

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