Sweet kuzhi paniyaram / Guntapongalam

Ingredients:

1. Wheat flour - 1 cup
2. Sooji -3 tblsps
3. Poppy seeds - 1 tblsp
4. Coconut - 2 tblsps
5. Cashews - 6
6. Ripened banana - 1
7. Jaggery - 5 tblsps
8. Cookind soda - a pinch
9. Ghee - as required

Cooking Method:

1. Soak jaggery in water until it dissolves or boil little water and add jaggery to it, once it dissolves switch off the stove and let it to cool.
2. Meanwhile, soak poppy seeds, coconut and cashews in little water.
3. Now take wheat flour, Sooji and cooking soda, mix it.
4. Now grind soaked poppy seeds, coconut and cashews, then also add ripened banana and grind once again.
5. Then mix above all together to dosa batter consistency.
6. Make paniyaram with ghee.

Sooji Guntaponganalu

Ingredients

Channa dhal - 1/4 cup

Sooji rava - 1/2 cup

Red chillies - 7

Coconut - 3 tbsp

Asafoetida - 3 pinches

Cumin seeds - 1 tbsp

Salt - to taste

Curry leaves - 1 sprig

Cilantro chopped - 3 tbsp

Onion chopped finely - 1

Method

Wash & soak:

1. Channa dhal for at least 3 hours.

Grind:

I. Grind red chillies, coconut, asafoetida, cumin seeds.

II. Then add soaked channa dhal and grind coarsely, like rava using very less water.

To this add and leave aside for 3 hours:

1. Sooji

2. Curry leaves chopped

3. Cilantro and

4. Chopped onion

Final step:

1. Check for the pouring consistency, if it needs, add water and salt.

2. Make it and serve hot with onion chutney.

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.