Kuzhipaniyaram is the dazzling Chettinadu cuisine. It is made both Spicy and Sweet and usually made with Rice and pulses. Kuzhipaniyaram is comfortable for breakfast, dinner or Snack. Children love to eat these small dumplings. People start loving it at the first bite and nowadays it is a mandatory menu in all restaurants. For a change I tried kuzhipaniyaram with different grains for the sake of my Diabetic Mother In law, which came out very well than the original one!!! Try this Multi Grain Kuzhipaniyaram for breakfast and start a healthy day....
Ingredients for making Multigrain Kuzhipaniyaram:
Ingredients for making Multigrain Kuzhipaniyaram:
Wheat - 1 cup
Fox tail Millet - 1 cup (Thinai)
Pearl millet - 1 cup (Kambu)
Maize - 1/4 (Cholam)
Uradh dhal - 1/4 cup
Fenugreek seeds - 1 1/2 table spoon
Raw rice - 1/2 cup
Grated carrot - 1/2 cup
Finely chopped onions - 1/4 cup
Grated Cabbage - 1/4 cup
Chopped green chillies or Crushed pepper corns - 1 table spoon
Method for making Multigrain Kuzhipaniyaram:
Mix all the grains together and wash well. Soak them for 5 hours. Grind them with enough salt to batter in a wet grinder or mixie. Allow them to ferment for 8 hours.
Heat a pan with a table spoon of oil. Fry the onions and veggies in it for 3 minutes. After they get cooled add them to the batter. Heat the Kuzhipaniyaram mould and grease the moulds with oil. Pour a table sppon of batter on each mould and sprinkle oil on them. Keep the flame in medium and cook them with a closed lid. Then flip them to the other side and cook till they become golden brown. Tomato Chutney or Tomato Thokku is the best combination for this.
Also see our Multigrain Dosa & Poha Kuzhipaniyaram
SHARE THIS RECIPE
2
Comments
Wheat in this recipe - should we add whole wheat or flour
ReplyDeleteIn this recipe I used whole wheat and not flour. I soaked it with other grains and then ground it.
ReplyDelete