Friday, March 4, 2011

Kuzhipaniyaram & Paper Roast Dosa

3 cups - Raw rice
1 cup - Urad dhal(Ulundhu)
Salt - as per taste.
1/2 cup - coconut
9 nos - Green chillies.
2 tablespoon - Chopped coriander leaves
1 Tablespoon - Curry leaves

For tempering:

1 tablespoon - mustard seed.
2 nos- Dry chillies

Soak raw rice for 3 hours, and urad dhal for 45 mnts and grind both seperatly in a smoot paste like consistency, mix salt to it, and allow it to ferment over nite. When you are about to make kuzhipaniyaram, either u can grind coconut and green chilles and mix it with the batter or you can chop the coconut and green chillies finely and add to the batter, either way you can do it. Then add coriander leaves and curry leaves to it. Temper it with mustard and red chillies, and mix it with the batter. Grease the kuzhipaniyaram kal with oil and pour the batter, till it turns golden brown on both sides, enjoy it with tangy tomoato chutney.

Paper Roast Dosa


With the left over batter of kuzhipaniyaram you can make crispy dosas as well. ore kallula rendu maanga :)

Crispy maida chips with a twist

All purpose flour/ Maida - 1 cup
Omam/ Ajwain - 1/2 tsp
Red chilli powder - 1 tsp
Salt - As per taste.
Butter - 1 teaspoon
Oil - for deep frying
Chaat masala - As per taste.

Mix maida, omam, chilli powder, butter, salt (use little salt than the required). add water little by little making it to a pliable soft dough. Take a lemon size of dough and roll it like chappathi and cut it in to thin strips. Heat oil in a deep fry pan and fry these strips until golden brown. Place it over a tissue paper to absorb excess oil. Then generously sprinkle chaat masala over the fried stripes and mix it with hand so that the stripes or nicely coated with chaat masala. I used less salt in the dough as chaat masala has salt in it. Enjoy the chips with tomato ketchup.

Cabbage Pakora


Cabbage - 1/4 kg
gram flour/ besan flour - 1/2 cup
rice flour - 1/4 cup
Green chillies - 2 or 3 nos
chilli powder - 1 to 2 teaspoon
Ginger - optional
curry leaves - 1 tablespoon
Asafoetida / perungayam - 1 pinch.
salt as per taste.
oil for deep frying.


Instead of asafoetida and curry leaves you can add a handfull of chopped mint leaves and a teaspoon of fennel seed,make this very flavorful. you can add 1 medium size onion cut length wise to it.


Cut the cabbage into julinee type. slit/ chop green chillies, roughly chop curry leaves. Mix everything above in a large bowl, add gram flour, rice flour, chilli powder, asafoetida, ginger(if desired), salt and 2 tablespoon of hot oil (Mixing hot oil gives a crispier pakoras, and also prevents sogginess).Mix well and sprinkle very little water, and mix well to a form a dry mixture, make sure that not to add more water, as adding more water will not give you a crispy pakora. Heat oil in a heavy bottomed pan,when the oil is hot, put the mixture in a sprinkled way and deep fry in medium flame. Fry till golden in colour and serve hot as a coffee/tea time snack or as starter…