Today i will be writing about a friend and a new Kuzhi paniyaram batter recipe…this recipe is quite different from what i use at home. Every Southindian household in India has their own version of Kuzhi Paniyaram batter. Some might make it sweet and then some would make it savoury…which ever the case might be…each one of them would be tasty and crispy and yummy.
A little story on the side
Some people enter your life and …some people you never get to know them and then there are others who enter your life as a neighbour and then become friends forever. Deepa is one such person….a neighbour, energetic person, talkative and loud friend of mine. We talk to each other across balconies !!! When she first shifted to India from USA, the first thing i came to know about her..apart from all that i have already mentioned is that she doesn’t cook. Her mom on the other hand is an amazing cook and it is from these two amazing ladies that i came to know about a new recipe for making Kuzhi Paniyaram. Pssttt…..This family has its roots in TamilNadu, Mangalore and Goa!!!!
Usually the paniyaram in my moms house was something which would get made when my mom is almost done with the dosai batter. Different things such as rava (sooji / semolina), onions, various vegetables etc would be added to the dosai batter and voila a new snack would be made. But in Deepa’s home..the batter itself was different….so here goes….Kuzhi Paniyaram batter Deepa Style !!! using raw rice instead of par boiled rice..the result is Paniyarams crispy on the outside and uber soft on the inside
3-4TspOilfor sauteing the vegetables and then more for frying
Make a dough with the given ingredients and set aside in a vessel for around 30-35 minutes.
Take a kadai / wok and heat little oil, once the oil is hot add the onions and the ginger-garlic paste and saute till the onions are pink in colour and the paste loses the raw smell.
Add all the other finely sliced vegetables, salt, aginomoto and mix well.
Add the various sauces and saute (take care that the vegetables do not get completely cooked)
The filling should be dry, switch off the flame and add vinegar to it...set it aside in a seperate vessel...
Make small round balls of the dough and make chapattis of around 7-8 cms in diameter.
Take a 1-2 tsp of the filling and place it in the centre of the chapatti.
Fold the chapatti to make it into a semi-circular shape.
Seal the edges by pressing the dough at the sides.
Hold the edges and bring them in the front and join them to bring the shape in the picture (you could make then in any shape you want to also 🙂 )
Heat oil in a kadai / wok a for frying the wontons.
To check if the oil is hot enough, take a corriander leaf (long ones) and dip it in the oil and see (cover your hand with a towel so that oil does not hit your hand), if you hear crackling sound then the oil is hot... saw this in Travel & Living (Kylie Kwang does this) 🙂
Fry the wontons till brown and remove it on a tissue paper to drain out excess oil.