Tuesday, February 9, 2016



Thinai - 1/2 cup
Partially boiled/puzhunkal ponni rice - 1/4 cup
Black gram splits - 1/4 cup
Oil - 1 tbsp
Finely chopped onion - 1/2 cup
Finely chopped ginger - 1 tbsp
Mustard seeds - 1.2 tsp
Grated coconut - 1/2 cup
Green chilies - 2 (finely chop)
Curry leaves - 2 sprigs (finely chop)
Salt to taste
Oil for the pan


Soak thinai, rice and black gram splits for 1 hour. Now grind it to a fine batter in a mixer grinder. Can grind in a wet grinder too. 

Add salt and allow to ferment overnight.
Heat oil in a pan and splutter mustard seeds. Then add ginger and when it turns golden add onion. When it turns translucent set aside. 

Green chilies can also be added with onion. I did not add now because I am preparing for my kids too. So I add later. When it is cooled add to the batter along with coconut and curry leaves. If green chili is not added before then add now.

Mix well. The consistency must be a little thinner than idli batter.

Heat kuzhipaniyarakkal in medium high heat and add 1/2 tsp oil in each pit. Pour 1 tbsp batter in each pit.

When it turns golden color turn and allow to cook on other side too.

When done serve hot with any chutney. But it tastes very good with cashew coconut chutney and tomato chutney.

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