Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup urad dal flour
- 1/2 cup grated coconut
- 1/4 cup jaggery
- 1/4 tsp cardamom powder
- 1/4 tsp baking soda
- Salt to taste
- Oil for frying
Special equipment needed:
- Kuzhipaniyaram pan
Step-by-step instructions:
1. In a mixing bowl, add rice flour, urad dal flour, grated coconut, jaggery, cardamom powder, baking soda, and salt. Mix well.
2. Add water little by little and mix to form a smooth batter. The batter should be thick and not too runny.
3. Heat the kuzhipaniyaram pan and add a few drops of oil in each cavity.
4. Pour the batter into each cavity until it is 3/4th full.
5. Cover the pan with a lid and let it cook on low flame for 2-3 minutes.
6. Flip the kuzhipaniyarams using a skewer or spoon and cook for another 2-3 minutes until they turn golden brown.
7. Remove from the pan and repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low flame
Serving size:
Makes 20-25 kuzhipaniyarams
Nutritional information:
Calories per serving: 50
Fat: 1g
Carbohydrates: 9g
Protein: 1g
Fiber: 1g
Sugar: 2g
Substitutions for ingredients:
- Rice flour can be substituted with semolina or wheat flour.
- Urad dal flour can be substituted with chickpea flour or all-purpose flour.
- Jaggery can be substituted with brown sugar or honey.
Variations:
- Add chopped nuts like almonds or cashews to the batter for a crunchy texture.
- Add mashed bananas to the batter for a fruity flavor.
- Add raisins or dried cranberries for a sweet and tangy taste.
Tips and tricks:
- Make sure the batter is not too runny, or the kuzhipaniyarams will not hold their shape.
- Use a non-stick kuzhipaniyaram pan for easy flipping.
- Serve hot with coconut chutney or sambar.
Storage instructions:
Store the leftover kuzhipaniyarams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the kuzhipaniyarams in a microwave or on a tawa until they are hot.
Presentation ideas:
Arrange the kuzhipaniyarams on a plate and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Coconut chutney, sambar
Suggested side dishes:
- Masala chai
- Buttermilk
Troubleshooting advice:
- If the kuzhipaniyarams are sticking to the pan, add more oil to the cavities.
- If the kuzhipaniyarams are not cooked properly, cover the pan and cook for a few more minutes.
Food safety advice:
Make sure the batter is cooked properly before serving.
Food history:
Gavvalu Kuzhipaniyaram is a traditional South Indian snack that is made during festivals and special occasions.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve hot with coconut chutney or sambar.
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Region: Indian