Monday, April 4, 2016

Instant Kambu Kuzhi Paniyaram | கம்பு குழிப்பணியாரம் | Pearl Millet Dumplings | Bajra Dumplings

Ingredients :-
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 Idli batter   1 cup
 Kambu Maavu | Pearl millet flour    ½ cup 
 Sesame Oil   as needed  
 Salt   to taste

Seasoning :-
 Mustard  ¼ tsp
 Channa dal  1 tsp   
 Urad dal      1 tsp
 Curry leaves       few  
 Onion (finely chopped)     1 
 Red Chillies (roughly chopped)     3
 Green Chillies (finely chopped)     3
 Ginger (finely chopped)     ½" piece 
 Cooking Oil     1 tbsp


Method:-
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1).Heat oil in a pan, add mustard and let it splutter. Then add urad dal, channa dal and saute till they turn golden brown. Add chopped onions, ginger, red chillies, green chillies, curry leaves and saute till onions turn golden brown. Switch off.
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2). Take Idli batter in a mixing bowl, add kambu maavu along with the above sauteed ingredients and salt. Mix everything together along with needed water to Idli batter consistency. 

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3). In a medium flame, heat the paniyaram
(aebleskiver) pan. Fill each mould up to ⅓rd with sesame oil. Once oil is heated, pour spoonful of the paniyaram batter leaving some space over the top for it to rise. Cover it with a lid and allow the paniyarams to cook.  
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4). Once the rims of the paniyaram turns golden brown, gently flip it. Use the wooden skewer, that comes with the paniyaram pan for fliping. Cook on the other side until it turns golden brown. When both sides are cooked even, remove it to a serving bowl and continue the same process for the remaining batter.  

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Serve hot with any chutney of your choice. I served it with peanut chutney. This paniyaram is a great way to include this highly nutritional millet in our diet. 



Notes :-
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# You can add any vegetable of your choice and make it wholesome.
# The batter should be in the consistency of Dosa batter. Otherwise the paniyarm will become very hard.
# Make sure to keep the flame in medium to avoid burnt or uncooked paniyaram. If the flame is on high, only the outer portion will get cooked and the middle portion will be raw.
# Left over idli/Dosa batter can be used for this recipe. 

# Check for salt and adjust accordingly, as the batter itself has salt. 
#The batter shouldn't be too runny, the consistency should be of idli batter. Ensure the batter is thick for holding the paniayaram shape.
# Sesame oil gives nice flavor to the dish. Its optional though, you can use regular cooking oil or ghee. 
# Check this link - know how to make idli-dosa batter along with tips. 

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Related Posts :-
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Click here for more :- Paniyaram Varieties
Click here for more :- Chutney Recipes 

  Cheers,

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