Adai kuzhi paniyaram with tomato-onion chutney

Name: Adai kuzhi paniyaram with tomato-onion chutney
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup raw rice; 1 cup parboiled rice or idly rice; 1.25 cups chana dal; 1/4 cup toor dal; 1/4 cup moong dal; 1/4 cup urad dal; 6-8 red chillies; 2 inches piece ginger, peeled; 2 green chillies, finely chopped; For kuzhi paniyaram; 1 cup small onion, finely chopped; 1 cup grated carrot; 2 green chillies, finely chopped; 1 sprig curry leaves; Some coriander, finely chopped, for garnishing; as needed Oil for brushing the pan; For tomato onion chutney:; 2 medium sized tomatoes, roughly chopped; 10 onions shallots; 2 garlic pods; 2 red chillies; 1 cherry-sized tamarind piece; as needed Salt; 1 tablespoon gingelly oil; For tadka:; 1 teaspoon mustard seeds; 1 teaspoon urad dhal; 4-5 curry leaves; 1 pinch Hing; 1 teaspoon gingelly oil

Sandhya S @sandhyasukumar01

I always make kunukku with left over adai batter. One fine morning, when I was confused as to what to make for breakfast, the idea of trying kuzhi paniyaram with adai batter struck my mind. I was not very sure whether it would taste as good as the regular paniyaram made with idly batter, but to my pleasant surprise, it tasted so good and I felt it was much better and healthier than the deep fried kunukku. I was so happy with the outcome and immediately wanted to post this for the contest hosted by cookpad and #reshkitchen. Do try and share your feedback here.
#myfirstrecipe

Sandhya S @sandhyasukumar01

Saved

Ingredients

20 mins

3 servings

1 cupraw rice
1 cupparboiled rice or idly rice
1.25 cupschana dal
1/4 cuptoor dal
1/4 cupmoong dal
1/4 cupurad dal
6-8red chillies
2 inchespiece ginger, peeled
2green chillies, finely chopped
Forkuzhi paniyaram
1 cupsmall onion, finely chopped
1 cupgrated carrot
2green chillies, finely chopped
1 sprigcurry leaves
Somecoriander, finely chopped, for garnishing
as neededOil for brushing the pan
Fortomato onion chutney:
2medium sized tomatoes, roughly chopped
10onions shallots
2garlic pods
2red chillies
1cherry-sized tamarind piece
as neededSalt
1 tablespoongingelly oil
For tadka:
1 teaspoonmustard seeds
1 teaspoonurad dhal
4-5curry leaves
1 pinchHing
1 teaspoongingelly oil

Saved

Steps

20 mins

1

Soak both rice,all dals and red chillies together for around 5 hours. First grind the ginger, hing and red chillies in the mixer grinder coarsely. Then grind the soaked rice-dal mixture with it. You can grind in two batches. The batter can be preferably thick. Transfer the ground adai batter to a vessel and add needed salt to it.
2

The batter can be left to ferment for 8 hours(based on the region you live) as the paniyarams taste great with mild sourness.
3

Now, lets prepare the batter for paniyaram. Add the finely chopped onions, grated carrot, curry leaves, green chillies, coriander leaves to the adai batter and little water to adjust consistency.
4

Heat the kuzhi paniyaram pan and brush the wells with oil. Now gently pour the batter in each of the well and close it with a lid for even cooking.
5

Keep the flame in medium high and let it cook for 3-4 minutes. Now open the lid and flip the paniyaram to other side. After 2 minutes, you can take them from the pan.
6

For tomato onion chutney, heat oil in a pan, add the onion shallots, garlic pods. When the onions turn slightly pale, add the tomatoes, tamarind, red chillies and salt and saute them well in medium heat. Now when the mixture turns mushy turn off heat and cool completely.
7

Take it in a mixer jar and grind to fine paste. Transfer to a bowl. Now heat oil in a pan, add mustard seeds and when they splutter, add urad dal, curry leaves, hing and add the tadka to the chutney.
8

Serve adai kuzhi paniyaram with the yummy tomato onion chutney for breakfast.