Karam Guntaponganalu -1

Kara Kuzhi Paniyaram - காரக் குழி பணியாரம்
Karam Guntaponganalu - కారం గుంతపొంగానాలు

Ingredients:

Idly rice-1 cup

Channa Dhal-1 tblsp

Toor Dhal-1 tblsp

Urad Dhal-1 tblsp

Fenugreek seeds-1/4 tsp

Poha-5 tblsps

Onion-1 finely chopped

Green Chillies-#10

Curry leaves-1 sprig

Cilantro-3 tblsp

Mustard seeds-1/4 tsp

Salt-to taste

Oil-for seasoning

Asafoetida-a pinch

Method:

Wash & soak:

For 6 hours:

Each separately:

1. Idly rice.

2. Poha.

3. Fenugreek seeds.

All together:

4. Channa dhal, toor dhal and urad dhal.

Wet grind, remove into same bowl & mix:

I. Fenugreek seeds for 3 minutes then add and grind channa dhal,

toor dhal and urad dhal for 3 minutes until it is soft.

II. Idly rice coarsely.

III. Poha smoothly.

Fermentation:

1. Ferment it.

Chop & add:

1. Onion, green chillies, curry leaves, coriander leaves.

Season with:

1. Heat oil, add mustard seeds, asafoetida then add it to the batter.

2. Add salt and mix it.

Final Step:

1. Make it and serve it with peanut chutney.

Tips:

1. For best taste chop onion as tiny pieces as possible.

2. Instead of chopping green chillies, grind and add it to the batter. In this way, kids do not bite it.

3. Add salt just before making it.

4. Before adding mustard seeds to oil, make sure that oil is hot enough to crackle it.

Kara Paniyaram / Guntapongalam

Ingredients

1. Idly rice - 1 cup
2. Channa dhal - 3 tblsps
3. Thoor dhal - 2 tblsps
4. Urad Dhal - 2 tblsps
5. Coconut - 1 tblsp
6. Methi seeds - 1 tsp
7. Poha - 5 tblsps
8. Asafoetida - 2-3 pinches
9. Red chillies - 5-8 nos
10. Salt & water - As needed
11. Curry leaves - 1sprig
12. Oil - needed
13. Mustard seeds - 1 tsp
14. Cumin seeds - 1 tsp
15. Ginger - 1 inch piece finely chopped

Method

1. Soak the methi seeds, poha, rice and dhals separately for 3 hours.
2. First grind red chillies, salt, asafoetida, coconut and curry leaves, then add the methi seeds and grind for 3 minutes, then add dhals and grind for 5 minutes and remove it in a bowl.
3. Now, grind rice to a coarse paste like rava. Let the batter be thick.
4. Lastly, grind poha and add it to the batter.
5. Let it to ferment.
6. Temper with oil, mustard seeds, cumin seeds, ginger.
7. Make kuzhi paniyarams and serve hot with peanut chutney.

Urad Dhal (with skin) dosa

Ingredients

1. Black Urad dhal with skin - 1 cup
2. Boiled rice - 5 cups
3. Beaten rice - 1 cup
4. Wheat rava - 1 cup
5. Toor dhal - 1 spoon
6. Channa dhal - 1 spoon
7. Fenugreek seeds - 3/4 spoon

Method

Wash and soak the following in water in separate bowls for 6 hours

1. black urad dhal with skin
2. boiled rice
3. fenugreek seeds
4. poha
5. wheat rava
6. toor dhal, channa dhal together.

Grind fenugreek seeds for 3 minutes and then add urad dhall and grind for 5 Minutes.

Then add toor dhal and channa dhal and grind for 3 Minutes.

Take the ground batter into a bowl.

Now grind poha and wheat rava together for 5 minutes and pour the batter in the same bowl.

Grind boiled rice separately for 7 minutes.

Mix all the above batters together and leave it for fermentation for at least 15 hours.

Once it ferments then add salt and make dosas.

Recommended Side dishes

Peanut Chutney

Sambhar