Kuzhi Paniyaram/ Kaara Apam
Recipe Courtesy: Subhasini (my friend)
All these years I have been under the impression that kuzhi paniyaram is always made only with the dosai batter...Everytime I eat paniyaram in the restaurants, something tells me that this is not the regular dosa batter. Later, I learnt the perfect recipe from my friend Subha who cooks authentic Chettinadu and Coimbatore cuisine.
1 cup raw rice
1 cup idly rice or boiled rice
1 cup sago (Javvarsi/ sabudhana)
1 cup rava (semolina)
1 cup urad dal
finely chopped onions
finely chopped cilantro (coriander leaves)
finely chopped green chillies
mustard seeds and urad dal fried in a little oil-till mustard cracks and urad dal gets brown.
Soak urad dal in a container
Soak raw rice and boiled rice together in a container
Soak rava and sago together in another container
Allow it soak overnight.
Now grind the urad dal first till fluffy. Keep aside
Grind the rice mixture for a few minutes till each grain breaks into 3 parts.
Half way through, add the sago-rava mixture and grind together to a smooth batter.
Now mix the urad batter and the rice-sago-rava batter.
Add salt to taste and allow it to ferment till the batter doubles in volume
Garnish with cilantro, onions, green chillies, mustard and urad dal
Add some ghee in the paniyaram griddle holes and pour batter in them.
Roast on both sides till golden and well cooked
Enjoy with a chutney of your choice!
The texture of ingredients in the batter are very different. That is the reason the grinding is done separately. If you are feeling too lazy, you can grind them all together, the taste will remain the same :)