Rava Moringa Paniyaram / Appe

 

            Check out this instant version of paniyaram made of rava and moringa leaves, where I added some chopped onion, green chilies and few dry spices. I also added few flax seeds and soaked chia seeds for a healthy twist. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with any homemade chutney / tomato ketchup. So check out the step by step pictorial recipe to prepare it. 

          

          Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. Typically, they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

         So this dish is a healthy pack of a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too. You can always substitute the rava with any leftover idli / dosa batter to prepare this amazing snack. 

• 1 cup rava / semolina 
• 1/2 cup yoghurt
• 1/3 cup moringa leaves, sautéed
• 1/2 tsp. cumin seeds
• 1 onion, chopped 
• 1-2 green chilies, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. sambar powder
• 1  tsp. flaxseeds
• 1 tbsp. soaked chia seeds
• 1/2 tsp. red chili flakes 
• 2-3 tbsp. oil 

          In a big bowl, mix all the ingredients (except oil) along with required quantity of water into a dosa type of batter. 

          Cover and keep aside for 10-15 minutes. Adjust the water consistency and mix the batter again. It should neither be too thick or too thin. 

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side till done. Prepare similar paniyaram with the remaining batter. 

         Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce. They can also be packed for a lunch box meal. 

In a bowl, mix together rawa, yoghurt, salt to taste & required quantity of water to make a dosa type batter.

Add rest of the ingredients & mix well. Cover & keep aside for 10-15 minutes. Adjust the water consistency & mix the batter again. It should neither be too thick or too thin. 

Heat a paniyaram chatti & grease well. Drop spoonful of the prepared batter & cook, covered, on a low flame till one side is well browned.

Flip it over & cook the other side till done. Prepare similar paniyaram with the remaining batter. 

Serve them hot as a tea time snack or as an appetizer with green chutney / tomato sauce.

Paniyaram / Appe Kadhi

 

           In this recipe, I combined some leftover Paniyarams and kadhi to come up with this yummy fusion dish of South Indian & North Indian cuisine. You can enjoy as a soup, with hot steamed rice or jeera rice for a great comfort meal. So check out the step by step pictorial recipe to prepare it.  

          Paniyaram / Kuzhi Paniyaram is a traditional South Indian breakfast, most popular in Tamil Nadu. In simple words they are fried idli or dumplings, prepared in a special mould called chatti and enjoyed with coconut chutney and sambar. It is a very easy and a quick recipe and is also a great tea time snack. 

          However, I made some healthy, nutritious and diabetic friendly Paniyaram with Foxtail Millet. They turned very crispy from the outside and yummy in taste.

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. It is best enjoyed with hot steamed rice. 

         (Please note - this dish can also be done with the normal paniyaram made of idli-dosa batter.)

• few leftover Paniyarams / Appe
• 1/2 cup yoghurt
• 2-3 tbsp. gram flour
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 3 cups water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. pickle oil 

           In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric powder and 3 cups water. Keep aside.

           Heat oil in a pan and temper with mustard seeds and dry red chili. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

           Then add the ginger-garlic paste and coriander powder mixed with some water. Sauté till oil separates.

           Now add the yoghurt mix and bring it to a boil. Simmer on a low flame till it is almost thick to a desired consistency. Keep stirring at intervals.

           Drop in the Paniyarams and simmer for 2 minutes. When done, garnish with coriander leaves. While serving, drizzle some pickle oil and relish with hot steamed rice.

Note  -  The recipe of Foxtail Millet Paniyaram is given below. 

                        In a large bowl, whisk the yoghurt, gram flour, salt to taste, turmeric 

                        powder and 3 cups water. Keep aside.

                                 Few leftover Foxtail Millet Paniyarams.

                             Heat oil in a pan & temper with mustard seeds & dry red chili. 

                        After it stops spluttering, add curry leaves & asafoetida. Sauté for a 

                        few seconds. 

                      Add ginger-garlic paste & coriander powder mixed with some water. 

                      Sauté till oil separates.

                      Add the yoghurt mix & bring it to a boil. Simmer on a low flame till it is 

                      almost thick to a desired consistency. Keep stirring at intervals.

                                  Drop in the Paniyarams & simmer for 2 minutes. 

                                   When done, garnish with coriander leaves. 

                        While serving, drizzle some pickle oil & relish with hot steamed rice.

Foxtail Millet Paniyaram - 

Ingredients - 

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 3 tbsp. coriander leaves, chopped
• salt to taste
• 1 tsp. red chili flakes
• 1 tsp. coriander powder
• 1 tsp. flaxseed (opt)

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

Other ingredients - 

• oil to grease the Paniyaram Chatti
• coconut chutney & sambar to serve

           Soak the millet, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Grind to a slightly coarse paste. Adjust the consistency. Cover and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, uard dal and curry leaves. Sauté for a few seconds and pour this tempering into the batter and mix well.

          Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done.

          Flip it over and cook the other side too. Make similar Paniyarams with the remaining batter and serve them hot with coconut chutney and sambar.

                                  Foxtail MIllet Paniyaram.

Kuzhi Paniyaram (South Indian Breakfast)

 

            Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamil Nadu. In simple words, they are generally fried idlis or dumplings made with leftover idli / dosa batter in a mould called chatti. They are served with coconut chutney and sambar.      

            However, in this recipe, I added a little bit of turmeric powder and Kashmiri red chili powder to give an appealing look. You may add beetroot / carrot / spinach paste to make them nutritious. Serve as a snack / appetizer with some mayonnaise instead of the mandatory chutney and sambar for a fusion touch. It tastes awesome. Just give it a try and enjoy !!!!

• 3 cups of idli / dosa batter
• 1 tsp. Kashmiri chili powder
• 1/2 tsp. turmeric powder
• oil as needed to grease the chatti

          Divide the batter in 2 bowls. Add the turmeric powder in one and chili powder in the other bowl. Mix well.

          Add few drops of oil in each of the cavity of the paniyaram chatti and heat well. Drop spoonful of the colored batter and cook, covered for a minute or two on a low flame.

          When one side is done, carefully turn over with a spoon and fry the other side too, for a minute. 

          Switch off the flame and transfer them to a serving dish. Serve with mayonnaise for a fusion snack.

Dal Palak Paniyaram / Appe

 

            Check out my version of paniyaram made of mixed lentils, where I have added some chopped spinach, onion, green chilies and few dry spices. They are crisp from outside and soft from inside. Healthy and nutritious, they can be relished as a tea-time snack or as an appetizer with tomato ketchup or any homemade chutney. So check out the step by step pictorial recipe to prepare it. 

   

         Kuzhi Paniyaram is a traditional and a healthy South Indian breakfast, most popular in Tamil Nadu. 

          In simple words they are fried idli or dumplings made from leftover idli / dosa batter. They are prepared in a special mould called chatti. 

          They are actually a snack on the go which can be dished in a jiffy. They are quite filling and is a great kitty party / kids recipe too.

• 1 cup mixed dal (lentils), soaked overnight
• 2 cups loosely packed spinach, chopped finely
• 1/2 tsp. cumin seeds
• 1 tsp. red chili paste
• 1 onion, chopped 
• 1 green chili, chopped
• salt to taste 
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. amchur powder
• pinch of baking soda 
• 2-3 tbsp. oil 

          Soak the lentils overnight or for 4-5 hours. Grind to a slightly coarse paste.

          Mix rest of the ingredients (except oil) into a batter, which should neither be too thick or too thin. 

         Heat a paniyaram chatti and grease well. Drop spoonful of the prepared batter and cook, covered, on a low flame till one side is well browned. 

          Flip it over and cook the other side too, till done. Prepare similar paniyaram with the remaining batter. Drain on a kitchen towel.

         Serve them hot as a tea time snack or as an appetizer with tomato sauce or green chutney.

Mix ground lentil along with rest of the ingredients (except oil) into a 

                        semi-thick batter.

                      Heat a paniyaram chatti and grease well. Drop spoonful of the prepared 

                      batter and cook, covered, on a low flame till one side is well browned. 

                    Flip it over & cook the other side too, till done. Prepare similar paniyaram 

                    with the remaining batter. 

                                  Drain on a kitchen towel.

Serve as a tea time snack / appetizer with tomato sauce or green chutney.

Dosa, Uttapam, Idli, Appam & Kuzhi Paniyaram made from Idli-Dosa Batter

          The first meal of the day should obviously be served like a king and a healthy one too. So here are five different breakfast recipes that I made from some homemade idli-dosa batter. The same batter has been used to make all these yummy dishes. So now there is absolutely no need to depend on restaurant food. You can prepare these healthy food right in your own kitchen with minimum of effort and maximum satisfaction. 

Idli Dosa Batter 

• 1 cup raw rice 
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds
• salt to taste

          Soak all the ingredients (except salt) overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.




1.  Dosa - 

•  batter as required (made 3 dosas)
• oil as required

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

          Pour a ladleful of the batter and spread it around in a circle. Drizzle some oil around the edges and cook till one side is done. 

          Flip it over and cook the other side too. Transfer to a plate. Make similar dosas with the batter and serve with coconut chutney and sambar.




2.  Uttapam - 

• batter as required (made 3 uttapams)
• oil as required
• 1/2 cup chopped onion, tomato, green chilies & coriander leaves

          Heat a tawa / griddle and add some oil. Then sprinkle some water and wipe it clean with a tissue paper.

           Pour 1-2 ladleful of the batter and spread it around in a circle. Sprinkle the chopped veggies and drizzle some oil around the edges and cook till one side is done. 

           Flip it over and cook the other side too. Transfer to a plate. Make similar uttapams with the batter and serve with coconut chutney and sambar.

3.  Idli - 

• batter as required (made 8 idlis)
• oil to grease the idli moulds

          Spoon the batter in the greased idli moulds and steam for 15 minutes. Demould when it cools down and serve with coconut chutney and sambar.

4.  Appam - 

• batter as required (made 3 appams)
• 1 tsp. oil to grease the chatti

          Heat an appam chatti and drizzle some oil. Sprinkle some water and wipe clean with a tissue paper.

          Pour a ladleful of the batter and quickly swirl it around. Cover and cook on a low flame for 2 minutes or till it is done. 

          Carefully remove from the pan and transfer to a plate. Make similar appams and serve with coconut chutney and sambar. 

5.  Kuzhi Paniyaram - 

• batter as required (made 14 paniyarams)
• 2 tbsp. oil

          Grease the paniyaram moulds generously. Spoon the batter in the moulds and cook, covered on a low flame till one side is done. 

          Flip it over and cook the other side too. Transfer to a serving plate and serve with coconut chutney and sambar 

Egg Paniyaram - South Indian Fusion Style

          Egg lovers - Try out this new way of serving and relishing eggs - the Paniyaram way. Fry them in the Paniyaram Chatti and they turn out simply cute and yummy. Kids will love them for sure. 

          Any veggies of your choice can be added to it to make them more wholesome. You can have them as an appetizer with any homemade chutney / tomato sauce or as an evening tea-time snack. So check out the step by step pictorial recipe to prepare these goodies.

• 3 eggs, beaten
• 1 onion chopped
• 1" ginger, grated
• 2 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander leaves, chopped
• salt to taste
• pinch of pepper powder
• oil as required

          In a bowl, mix together all the above mentioned ingredients (except oil). Grease a paniyaram / appam chatti with little oil.

          Drop spoonful of the mix in all the cavities. Cover with a lid and cook on a low flame till one side is done. 

          Then gently flip it over with a fork / spoon and cook the other side too. Drain on a kitchen towel and serve with any chutney or tomato sauce.

                               Mix all ingredients (except oil). 

                 Drop spoonfuls of the mix into the greased cavities of the chatti. Cover 
                 with a lid & cook on a low flame till one side is done.

                            Gently flip it over with a fork / spoon & cook the other side too. 

                        Drain on a kitchen towel & serve with any chutney or tomato sauce.