Sunday, March 27, 2011

Kuli Paniyaram / Gunta Ponganalu

  • 1 bowl Idly batter
  • 1 cup Onion finely chopped
  • 2 Green chillies
  • 1/4" piece Ginger
  • 1 tsp Cumin seeds
  • 1/2 cup Coriander leaves chopped
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
  • 2 tsp Urad dal
  • 3 tbsp Chana dal
  • 1 sprig Curry leaves
  • Salt to taste

  1. Grind green chillies, ginger and cumin seeds to a coarse paste without water.
  2. Transfer this grounded paste to the batter.
  3. Add onions, coriander leaves and salt to the batter.
  4. Now heat a pan add oil, when hot add mustard seeds, when the seeds splutter, add urad dal, chana dal and curry leaves.
  5. Fry them until the dals turn golden brown.
  6. Now transfer this to the batter and mix well.
  7. This batter should be thick.
  8. Now heat the paniyaram pan.
  9. Let the heat be in medium high.
  10. Spray oil on the pan and pour the batter into each hole.
  11. Do not over fill the holes.
  12. Pour only 3/4 of the space, cover with a lid.
  13. When you see small holes forming on the surface of the batter, flip the paniyarams and spray oil on them.
  14. Prick a toothpick in center of the paniyaram, if it comes out clean, then remove the paniyarams.
  15. Repeat the same procedure with remaining batter.
  16. Serve this hot paniyarams with chutney.
  17. Ginger chutney goes very well with these paniyarams.

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