Kulipaniyaram

It’s the last day of long marathon; need to thank Srivalli for choosing such wonderful themes. I was so excited how I am going to prepare and post for 30 days? Because of the members support and encouragement it turned to a successful one.

Coming to today’s recipe, this is one other recipe I planned for traditional week. Adding sabudana for batter makes the paniyaram spongy and fluffy. Try this you will find the difference. I came across this in a TV show before that I haven’t tried with sabudana now days I not making paniyaram without sabudana.

Ingredients:

Idli rice	1 cup
Raw rice (pachaarisi)	½ cup
Urad dhal	¼ cup
Sabudana (Jawarisi)	¼ cup
Fenugreek seeds	1 tsp
For Seasoning:
Mustard seeds	1 tsp
Split channa dhal	1 Tbsp
Split urad dhal	1 Tbsp
Onion finely chopped	1 cup
Green chilies	2-3
Coriander leaves chopped	¼ cup
Curry leaves chopped	few

 

Directions:

1. Soak sabudana separately for 4-5 hours. Soak rice, urad dhal and fenugreek together for 2-3 hours.
2. Grind everything together to a fine paste, like butter consistency.
3. Add salt mix well and ferment overnight (if you are in cold place it will take more time like 10 – 12 hours).
4. Heat two tablespoon oil splutter mustard seeds, channa dhal, urad dhal and green chilies, then add onion and saute until it turns soft add chopped curry leaves  and coriander leaves.
5. Allow it to cool, once it turns to room temperature add this onion mixture to fermented batter and mix well.
6. Heat the paniyaram mold; grease it with few drops of oil in each hole. Pour the batter sprinkle few drop of oil on top of that, after couple minutes you might see small holes (shown in picture) by that time flip it.

 

Allow it to cook for another few minutes. Insert a tooth pick to check its done. Remove and serve with any chutney.

 

 

 

Tip:

Click here to check pan details.

 

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Sandhagai / Rice Sevie / Rice Noodles

Sandhagai is one of the traditional foods in Tamil Nadu especially in Kongunadu cuisine. Most of them say this as idiyappam too, to my knowledge both are different, even though the basic ingredient is same the cooking process is different so taste also varies.

Preparing sandhagai is a long and even hard process, for this we use a special mold back home, which is hard to bring here. I always hesitate to try this with muruku mold, because it takes more time and you need more patience which I always lose when my kids go crazy during my cooking time. Same thing happed when I am making this and finally my mold was broken ran to my friend who lives 1.5 mile apart and with her mold finished the dish. After lot of pain the dish turned good I felt so happy.

Ingredients:

Rice	3 cups
Salt
For coconut milk:
Thick milk	½ cup
Thin milk	½ cup
Water	¼ cup
Sugar	2 Tbsp
Cardamom powder	a pinch
Lemon sevie:
Onion chopped	½ cup
Green chili	2
Curry leaves	few
Cilantro	Few
Mustard seeds	½ tsp
Urad dal	1 tsp
Split channa dal	1 tsp
Lemon juice	½ big size
Turmeric powder	¼ tsp

 

Directions:

1. Soak the rice for 5-6 hours, using a wet grinder grind the rice to fine batter like idili batter and add enough salt and mix well.
2. Grease idli mold and fill with this batter and steam cook for 10 minutes as we do for regular idli.
3. Once the idli are done transfer two idlis in the mold and press it if you feel very hard add little more water to the batter.
4. Repeat the same process until you finish the batter. Sandhagai is ready is serve. Serve with coconut milk or savory version.

For Coconut milk:

Mix coconut milk, water and sugar bring to boil once and finally add cardamom powder and turn it off.

 

 

For Lemon Seive:

1. Heat oil in a kadai, splutter mustard seeds, urad dhal, split chana dhal and green chilies. 
2. Add onion, curry leaves and cilantro saute until onion turn light brown, add turmeric powder and lemon juice cook for 1 minute.
3. Add the sandhagai and little bit of salt mix well until evenly blends. Garnish with curry leaves and cilantro. Serve with cocnut chutney.

 

 

 

Tips:

• Make sure your idlis are really hot when adding to the mold. Even if it’s warm it will be hard to press.
• Use small hole plate for making this sandhagai one you use for making sev. Even you can get one from store.
• I used half for coconut milk and remaining half for lemon sieve.
• This ratio yields for 4 adults.

 

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