CHETTINAD KARAPANIYARAM

தமிழில் காண : கிளிக் 

Hi All,

CHETTINAD KARAPANIYARAM..

Who don't love chettinad dishes!! everyone loves it.Chettinad karapaniyaram is one among Chettinad dish which is loved by everyone in my family.

You can also try my ,

1) Karapaniyaram.

2) Wheat paniyaram.

The spicy chettinad kara paniyaram recipe is below,

INGREDIENTS :

Dosa Batter – 4 cups ( recipe here)

Carrot – 1/2 cup (grated).

Onion – 1/4 cup ( chopped finely).

Urad dal – 1/2 tsp.

Pepper – 1 tsp.

Mustard – 1/2 tsp.

Asafoetida – 1/8 tsp.

Curry leaves – a sprig ( chopped ).

Green chillies – 2 nos.

Coconut – 1/8 cup ( grated)

Coriander leaves – 4 tsp.

Oil or Ghee– 1 tsp + for making paniyarams.

Salt – as required.

 NEED CLARIFICATION ABOUT MY MEASUREMENTS ? CLICK TO CLARIFY.

METHOD :

1)Heat oil / ghee in a pan and add mustard . When mustard starts spluttering add green chillies , curry leaves ,pepper , urad dal and saute till urad dal turns golden brown.

2. Then add grated carrot , onion and fry till raw smell leaves from carrot and onions turns translucent.
   
3. Add grated coconut and fry for minute , remove from flame and let the mixture cools down to room temperature.
   
   
   
   
4. In a bowl add dosa batter salt , above fried mixture,asafoetida and mix well.
   
   
5. Heat paniyaram pan and spread with oil / ghee.
6. Pour the batter to half of each paniyaram hole and drizzle few drops of oil over each paniyaram.
   
7. Boil in low flame till the edges starts browning ( it takes about 4 mins) . Now flip the paniyarams to next side and boil for few more mins till golden brown.
   
8. Remove from flame and serve hot with your favorite sidedish.
   
9. I served with Peanut chutney , you can also serve with Saravana Bhavan sambar , Kerala coconut chutney , Coconut mint chutney , Madurai tomato chutney.

NOTE :

1. Always boil in low flame , boiling in high flame will leave the outer part cooked and middle part uncooked.
2. You can add vegs of your choice.
   
    HAPPY COOKING!!