Kuli/ Kuzhi Paniyaram Spicy and Sweet

In Tamil Kuli/Kuzhi means hole. A dish made by steaming a rice batter in a hole. Traditionally the batter used is the same as that for idli or dosa batter. But idli batter consumes lots of oil using a mould and as a diet conscious our family doesn't like too much oil, so my MIL tweaked a bit in batter recipe and it just need few drops to cook this wonderful Kuzhi Paniyaram South Indian breakfast dish. You can prepare spicy and sweet version of kuzhi Paniyaram. Here I am sharing both the recipes.

Ingredients for Spicy Kuzhi Paniyaram Batter:

Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Poha/Flattened Rice – ¾ cup
Salt to taste









For Masala Ingredients:

Onion (chopped) – ½ cup

Green Chili (chopped) – 2 nos.
Fresh Coriander Leaves/Cilantro – ½ cup chopped
Curry Leaves - few
Soaked Pasi Paruppu /Mung  Dal/ Split And Husked Green Gram – 2 tbsp
Soaked Kadalai Paruppu/Chana Dal/Bengal Gram split – 2 tbsp
Magali Kizhangu / Decalepis  - 2 tbs chopped (optional)

(Magali Kizhangu - is a plant whose root is used in ayurvedic medicines and also used in pickles)

Ingredients for Sweet Kuzhi paniyaram Batter:

Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Flattened Rice – ¾ cup
Vellam /Jaggary (Indian sweetener like sugar made from sugar cane juice-Available in Indian store)
Salt to taste







Method:
Step 01) Soak the batter ingredients in separate container for 4 to 5 hrs except flattened rice. While grinding wash the flattened rice/aval twice and add it to the blender (aval/poha is a very soft in texture no need of long time soaking)

Step 02) Add all above spicy masala ingredients to a batter and mix it well

Step 03) for sweet batter add the crushed jaggery powder in the end while blending

Step 04) Keep both the batter for fermentation overnight

Step 05) Heat a non stick kuzhi paniyaram pan and add few drops of oil in each molds

Step 06) Once the oil is slightly hot add a batter in each hole as per your preference of spicy and sweet batter.  Cover with lid so that it cooks evenly and much faster with a pressure

 

Step07) Flip/turn the kuzhi paniyaram through a knife and cook the other side till it gets golden color (approximately it will take 2 to 3 minutes to cook on each side) once you turn, no need to cover with lid 

Serving: Serve with coconut chutney

Note: 

• Always cook in low flame to get golden color else it will burn much faster
• You can add fried coconut pieces to get more crunchiness
• You can also use shallots instead of regular onion
• If you want to use veggie then grated carrot would be a good option

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Wheat Flour Laddu /Atta Ladoo

Just like any other laddu/ladoo you can prepare laddu from wheat flour. I have used the coarse wheat flour which is available in Indian store or you can use the regular plain wheat flour. Wheat is always known for its health benefits and here is a high energy sweet dish, which you can prepare very easily and quickly.

Ingredients: 

• Wheat Flour – 1 cup
• Sugar – ½ cup
• Ghee/Clarified Butter – ¼ cup
• Cardamom Powder – 3 tsp
• Raisins or cashew nuts – 1 tbsp
• Milk – ¼ cup

Method:

Step 01) Heat a pan with ghee and fry the raisins & cashews and transfer them in to a plate

Step 02) Add wheat flour in the same pan remaining ghee and roast the wheat flour nicely till u get aroma or flour turns to golden brown (make sure not to burn it)

Step 03) Turn to low flame and add cardamom powder and sugar mix it nicely and turn off the heat

Step 04) Allow the mixture to cool a bit yet warm add 1 tablespoon of milk to small portion of mixture and prepare the laddo and continue this same process till u consume all the flour and turn them in to delicious ladoos 

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Kerala Style Idiyappam / String Hoppers

Idiyappam (e-di-ap-pam) is a traditional South Indian cuisine served as a main course at breakfast or dinner with vegetable stew, sweetened coconut milk, and curry like potato, peas masala and even with non-vegetarian curries.  Very simple ingredients and it is very quick and easy to prepare. You can also use wheat flour, finger millet flour (Ragi) instead of rice flour. 

Ingredients:

Rice Flour – 1.5 cups

Salt to taste

Water

Oil – 1 tbsp

Locally it is also known as Nool Puttu in Kerala and in the coastal areas of Karnataka as "Semige".

Method:

Step 01) Heat a pan with cup of water and add salt, oil and allow them to boil. When it starts bubbling turn off the heat and add rice flour and keep mixing to make a dough.

 

Step 02) To prevent from dryness cover the dough with a wet cloth. Pinch an orange size portion from the dough form a little longer roll and place it in the presser, press the dough on greased idli plate and repeat the same procedure till you use all the dough.

 

Step 03) Steam it for 7 to 8 mins. (Without whistle) in pressure cooker.

Note: Instead of step 1, you can directly knead the dough like chapati. Use  the roasted rice flour, salt and oil adding boiled water little by little knead the dough and let them sit for 10 mins. And cover the bowl with a plate or muslin cloth.

Serving:  Serve with Vegetable Stew, Coconut Milk or any other spicy curry.

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