Multi Coloured Kuzhi Paniyaram

Name: Multi Coloured Kuzhi Paniyaram
Cuisine: Indian
Ingredients: 6 cups idli batter; 1 tbsp. spinach paste; 2 tbsp. carrot paste; 1 tbsp. beetroot paste; 1/2 tsp. turmeric powder; 1/2 tsp. red chili powder + 1 tsp. tomato paste; oil as required; 1/2 tsp. mustard seeds; 1 tsp. urad dal (split black gram); coconut chutney to serve; sambar to serve; kura karam podi / idli podi to sprinkle

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamilnadu. In simple words they are fried idlis (lentil dumplings) made with idli/dosa batter in a mould called Chatti. They are served with coconut chutney and sambar.

Here I made a variation to this lovely dish by adding some spinach, beetroot and carrot paste to make them more nutritious and appealing. They also serve as an ideal lunch box meal too.

Bethica Das @kitchen_flavours

Sharjah (UAE)

Here I made a variation to this lovely dish by adding some spinach, beetroot and carrot paste to make them more nutritious and appealing. They also serve as an ideal lunch box meal too.

Saved

Ingredients

6 cupsidli batter
1 tbsp.spinach paste
2 tbsp.carrot paste
1 tbsp.beetroot paste
1/2 tsp.turmeric powder
1/2 tsp.red chili powder + 1 tsp. tomato paste
oil as required
1/2 tsp.mustard seeds
1 tsp.urad dal (split black gram)
coconut chutney to serve
sambar to serve
kura karam podi / idli podi to sprinkle

Saved

Steps

1

Heat 1 tbsp. oil in a pan and temper with the mustard seeds. After it stops spluttering, add the urad dal and saute till light brown, Add this to the batter and mix well.
2

Divide the batter into 6 bowls. Add the beetroot paste, spinach paste, carrot paste, turmeric powder and red chili powder+tomato paste to each bowls leaving the 6th one as it is for the white colour.
3

Add 1 tsp. oil to the paniyaram chatti and heat well. Drop spoonfuls of the coloured batter and and cook, covered for a minute or two on low flame.
4

When one side is done, turn over and fry the other side too for a minute. Switch off the flame and transfer them to a serving dish.
5

Serve with coconut chutney plus sambar and a sprinkle of kura karam podi / idli podi.