Kuzhi Paniyaaram

I am using Kuzhi Paniyaara kal or chatti extensively for making Potato or colacasia(seppan kizhangu) fry. I also use it for shallow frying the appams(not the chettinad aappam). It has been long since I made the paniyaaram. So here it goes...

I made Kuzhi paniyaaram with Onion sambar and tomato chutney.

Par boiled rice(puzhungal arisi) 1 cup

normal rice- I dont know how to call it! (pacharisi) 1 cup

Urad dhall - 1/2 cup

Cooking soda - a Pinch

Curd - 1/4 cup

Salt as required

Chillies as required

Onion 1 big finely chopped

Carrot - 1 grated

Ginger- 1 inch piece finely chopped

Coconut pieces - 1 cup finely chopped

Oil for shallow frying the paniyaarams

Soak the rice for 2 hours and dhall for an hour. Grind them along with chilles, consistency same as idly batter. Let it ferment for a night. I ground the batter in the morning and used them for the dinner. Just while making the paniyaarams add the curd, chopped onions, ginger, carrot, coconut pieces and the pinch of cooking soda. Mix well. Heat the paniyaara chatti, pour just 2 drops of oil, yes, you heard it right. This is more than enough if you are using the non stick version of the kadai.

Pour the batter only till half of the kuzhi or pit. Wait till small pores appear on the surface of the batter. Use the spatula or spoon to turn the paniyaaram and let it get cooked on the other side also. Spongy Paniyaaram is ready!

There is a variation to this traditional paniyaaram. Grind some coriander and mint leaves along with chillies and add to one part of the above said batter. This will give you beautiful green paniyaarams. Make a pulp of a tomato, cook it for some 2 minutes along with some garam masala, chilly powder, turmeric and ginger garlic paste. Add it to the batter. This will give you orange paniyaarams. I have tried these, trust me they will look lovely and taste great!

Aapam & Thenga paal

Aapam
Pacharisi – 1 cup
Boiled rice – 1 cup
Urad dhall – ¼ cup
Methi seeds – ½ spoon
Salt - As required
1. Soak both the rices and methi together for 2 hours and ural dhall for just one hour.
2. I used mixie to grind the ingredients as the quantity was less. But grinding in the grinder can give better results.
3. First I prefer grinding the urad dhall till fluffy and then ground the rice as a thick batter.
4. Add the salt to the rice and ural dhall, mix, let it ferment for min 10 hours
5. When making the aapams dilute the batter with the 3rd coconut milk.
6. Heat the aapa kadai.
7. Pour the batter in the centre and rotate the kadai so that the batter spreads in the kadai.

8. Close the kid till aapam cooks.
9. Once it is cooked serve with coconut milk!
Coconut Milk:
Cococunt -1 scraped
Elachi -2

Sugar - 6 Spoons

1. Scrap the coconut and grind in the mixer with 1 cup of water
2. Strain the juice and again grind with another cup of water
3. Grind again with another cupt of water and strain the juice. This shall be used for diluting the aapam batter.
4. Take the 1st and 2nd cups of coconut milk, add the sugar(add or reduce based on your preference), also add the elachi.
5. Bring to just one boil
6. Serve with aapam.