In this recipe I have used the left over Idli/Dosa
batter. Whenever I make Idli/Dosa batter atleast once I used to prepare Kara Kuzhi Paniyaram. You can make either Sweet or Spicy Kuzhi Paniyaram. For Sweet Kuzhi Paniyaram I prefer using the fresh
batter.
Kara Kuzhi Paniyaram
.............................Have a Quick look.................................
Ingredients Needed:
- Idli/Dosa Batter – 1 cup
- Onion – 2 (finely chopped)
- Green Chilli – 2 (finely chopped)
- Ginger – 1 inch (finely chopped)
- Coriander leaves – few (finely chopped)
- Curry Leaves – few
- Oil – as needed
- Salt – as needed
- For Seasoning
- Mustard Seeds – 1tsp
- Urad dal – 1tsp
Preparation:
- Not much preparations, just chop onion, green chillies and ginger.
Method:
- In a pan add oil once oil heated up, add mustard seeds. After mustard splutters add urad dal. Wait until urad dal becomes golden brown.
- Next add chopped onion, green chilies, ginger, curry leaves and coriander leaves. Sauté till onion becomes transparent.
- Allow it to cool for sometime then add the mixture to the Idli/Dosa Batter and mix well. Now Kara Kuzhi Paniyaram Batter is ready!
- Heat the paniyaram pan/paniyarakkal in medium flame and once heated up add few drops of oil in each hole.
- Once oil gets heated, pour the batter using small ladle (கரண்டி) in each round/hole as shown in the picture.
- Allow it to cook for 2 to 3 minutes in medium low flame.
- You could find small holes coming up and edges also turning golden brown, now flip the Paniyaram to the other side using stainless steel stick (I used சிணுக்கோலி).
- Allow it to cook for another 2 to 3 minutes in medium low flame. [Note: Flip the Paniyaram in the same order you poured the batter]
- After 2 minutes you can remove using either stainless steel stick or stick given along with paniyarakkal.
- Kara Kuzhi Paniyaram is ready ! Serve hot with Sambar or with any Chutney Varieties.
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Idli/Dosa Batter – 1 cup
|
Onion – 2 (finely
chopped)
|
Green Chilli – 2 (finely chopped)
|
Ginger – 1 inch (finely chopped)
|
Coriander leaves – few (finely chopped)
|
Curry Leaves – few
|
Oil – as needed
|
Salt – as needed
|
For
Seasoning
|
Mustard Seeds – 1tsp
|
Urad dal – 1tsp
|
Method:
Next add chopped onion, green chilies, ginger,
curry leaves and coriander leaves. Sauté till onion becomes transparent.
Allow it to cool for sometime then add the
mixture to the Idli/Dosa Batter and mix well. Now Kara Kuzhi Paniyaram Batter is ready!
Heat the paniyaram pan/paniyarakkal in medium flame and once heated up add few drops of oil in each hole.
Once oil gets heated, pour the batter using small ladle (கரண்டி) in each round/hole as shown in the picture. Allow it to cook for 2 to 3 minutes in medium low flame.
You could find small holes coming up and edges also turning golden brown, now flip the Paniyaram to the other side using stainless steel stick (I used சிணுக்கோலி).
Allow it to cook for another 2 to 3 minutes in medium low flame. [Note: Flip the Paniyaram in the same order you poured the batter]
Tip: To get more crispiness add few drops of oil in each round once you flipped all Paniyaram.
After 2 minutes you can remove using either stainless steel stick or stick given along with paniyarakkal.
Kara Kuzhi Paniyaram is ready ! Serve hot with Sambar or with any Chutney Varieties.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Idli/Dosa Batter - (Rice and Urad Dal)
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 5:
Coriander Leaves – also known as Kothamalli Ilai in Tamil, Kothimeera in Telugu, Kottambari Soppu in Kannada, Kothamalli Ila in Malayalam, Dhania Patha in Hindi. Coriander leaves is a herb which boosts the taste of the dish by its flavor. Not only its been added for its flavor, it have high nutritional value. Coriander leaves are rich in Vitamin C thus boosts immunity, reduces bad cholesterol levels, controls blood sugar levels by stimulating insulin secretion, regulates menstrual cycle, it have high iron content which prevents anemia, antioxidants, improves bone health and list goes on. In short we can say it is packed with full of Vitamins (A,C,K), minerals (manganese, potassium, copper) and nutrients (proteins, calcium, dietary fiber). So include such a health folded ingredients in your daily diet in any form.
Ingredient 6:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 9:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Idli/Dosa Batter - (Rice and Urad Dal)
Rice – also known as Arisi in Tamil & Malayalam, Akki in Kannda, Chawal in Hindi. Rich in Carbohydrates thus acts as a fuel for the body, provides instant energy. South Indian meals are incomplete without Rice . Great source of vitamins & minerals thus improves our body metabolism, since it is low in sodium it is good for hypertension paitents, promotes healthy heart, it prevents constipation as they contain fiber as well.
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 2:
Onion – also known as Vengayam in Tamil, Nirulli in Telugu, Savala in Malayalam, Neeruli in Kannada. Onions are mostly used in all cuisines all over the world. In Indian cuisines, onion and tomato plays a major role, where onion is the base for most of the recipes. Eating raw onions have more health benefits compared to cooked one. Onions protects our immune system, prevent cancer, helps in digestion as it is rich in fiber, Anti-bacterial and Anti-inflammatory.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4:
Ginger – also known as Inji in Tamil and Malayalam, Allam in Telugu, Alla in Kannada, Adu in Hindi. By saying ginger itself making me to feel the nice flavor of it. Using ginger in our recipes will kick up the flavor for our dishes. Ginger being a root vegetable, a natural spice has loads and loads of health benefits, they are widely used in medical treatment next to turmeric. We can incorporate ginger either fresh or dried or grounded or in juice form. It is used to treat various stomach problems, helps with motion sickness, in treatment of cold and flu, antibiotic, anti-cancer, and strengthens immune system. In South Indian traditional post-delivery treatment, ginger plays a major role and also gives relief from menstrual cramp pain.
Ingredient 5:
Coriander Leaves – also known as Kothamalli Ilai in Tamil, Kothimeera in Telugu, Kottambari Soppu in Kannada, Kothamalli Ila in Malayalam, Dhania Patha in Hindi. Coriander leaves is a herb which boosts the taste of the dish by its flavor. Not only its been added for its flavor, it have high nutritional value. Coriander leaves are rich in Vitamin C thus boosts immunity, reduces bad cholesterol levels, controls blood sugar levels by stimulating insulin secretion, regulates menstrual cycle, it have high iron content which prevents anemia, antioxidants, improves bone health and list goes on. In short we can say it is packed with full of Vitamins (A,C,K), minerals (manganese, potassium, copper) and nutrients (proteins, calcium, dietary fiber). So include such a health folded ingredients in your daily diet in any form.
Ingredient 6:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 7:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 8:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 9:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
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