Last December, my lovely mother-in-law gifted me a pan and taught me a recipe. The pan revolutionised my kitchen and the recipe features in my top 5 go-to breakfast ideas!
The Pan: Traditionally, it’s used to make the South Indian dish Kuzhi Paniyaram (also known by many other cute names such as appe, paddu, ponganalu), but I also use it roast koftas, make fritters or cereal pancakes, etc. Basically, instead of frying, you roast and toast and create healthier versions of these dishes.
The Recipe: Light, healthy, and absolutely yummy! Use semolina or lentils as your batter base, add veggies, and make this almost oil-free dish for under 30 minutes.
I enjoy Paniyaram for breakfast and also as an evening snack. Dip it in sambhar or have it with chutneys and a cup of chai. I promise you’ll fall in love with it!
Kuzhi Paniyaram
Enjoy the steps!
Ingredients
- 200 grams of semolina (also called sooji and rava)
- 125 grams of yogurt (or curd)
- 1/2 an onion, finely chopped
- 1-inch ginger, grated
- 1 green chilli, finely chopped
- 6-8 fresh curry leaves
- A handful of fresh cilantro, finely chopped
- 1/2 teaspoon salt or as per your taste
- 10-12 tablespoons of water
- Some oil to brush the pan (preferably coconut oil)
- Optional: finely chopped veggies: carrot, bell peppers, green beans
- Optional: a pinch of baking soda
Directions
- In a large bowl, add semolina, yogurt, salt, 6-8 tablespoons of water, and mix well to form a thick batter. Keep aside for 10 minutes.
- Add the rest of the ingredients, water, and mix well. If required, use more water to adjust the consistency. It should be fluffy, thick, and creamy.
- Brush the moulds in the pan with some oil and pour the batter with a spoon. Do not fill the mould completely as paniyaram needs some space to rise. Cover and cook on low flame for a couple of minutes.
- When paniyaram has puffed up and it’s lightly golden on the edges, flip it with a spoon. Simmer on low heat until the other side turns lightly golden as well.
- Serve hot with chutney(s) of your choice: tomato, coconut, mint, store-bought hot salsa, or all of them!
Tips:
- Cook on low flame or else paniyaram will not get cooked from inside and the edges will get burnt.
- If you’re making it for kids, then avoid green chilli and serve it without any spicy condiments.
