Ingredients with Measurements:
- 1 cup of idli/dosa batter
- 1/2 cup of grated carrots
- 1/4 cup of finely chopped onions
- 1/4 cup of finely chopped coriander leaves
- 1/2 teaspoon of grated ginger
- 1/2 teaspoon of cumin seeds
- Salt to taste
- Oil for frying
Special equipment needed:
- Kuzhi Paniyaram pan
Step-by-step instructions:
1. In a mixing bowl, add idli/dosa batter, grated carrots, chopped onions, coriander leaves, grated ginger, cumin seeds, and salt. Mix well.
2. Heat the kuzhi paniyaram pan on medium heat and add a few drops of oil in each cavity.
3. Once the oil is hot, pour the batter into each cavity, filling it up to 3/4th of the cavity.
4. Cover the pan with a lid and let it cook for 2-3 minutes.
5. Once the bottom of the paniyaram turns golden brown, flip it over using a spoon or a skewer.
6. Cook the other side for 2-3 minutes until it turns golden brown.
7. Remove the paniyaram from the pan and repeat the process with the remaining batter.
8. Serve hot with chutney or sambar.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 people
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- You can substitute grated carrots with grated zucchini or grated beetroot.
- You can add finely chopped green chilies for a spicy version.
Variations:
- You can add grated coconut or chopped cashews for a crunchy texture.
- You can add a pinch of turmeric powder for a vibrant color.
Tips and tricks:
- Make sure the batter is not too thick or too thin.
- Do not overfill the cavity with batter as it may overflow while cooking.
- You can add a few drops of oil on top of the batter for a crispy texture.
Storage instructions:
You can store the leftover paniyaram in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the paniyaram in a microwave or on a pan until it is hot.
Presentation ideas:
You can serve the paniyaram on a plate with chutney or sambar on the side.
Garnishes:
You can garnish the paniyaram with chopped coriander leaves or grated coconut.
Pairings:
Carrot Kuzhi Paniyaram goes well with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
You can serve the paniyaram with a side of salad or raita.
Troubleshooting advice:
- If the paniyaram is sticking to the pan, add a few drops of oil in each cavity before pouring the batter.
- If the paniyaram is not cooked properly, cover the pan with a lid and cook for a few more minutes.
Food safety advice:
Make sure the batter is fresh and not spoiled. Wash the vegetables thoroughly before using them.
Food history:
Kuzhi Paniyaram is a popular South Indian snack that originated in Tamil Nadu.
Flavor profiles:
Carrot Kuzhi Paniyaram has a savory and slightly sweet flavor with a crunchy texture.
Serving suggestions:
You can serve the paniyaram as a snack or as a breakfast dish.
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Region: Indian