Spongy Kuzhipaniyaram

Spongy Kuzhipaniyaram / Oothappam

 

Idly rice : 2 cup

Raw rice : 1 cup

Black gram / Urad dal : 1 cup

Red gram / Tur dal : 1 tsbp

Fenugreek seeds : 1 tbsp

Salt : 3 tsp

Cooked rice : ¼ cup

Sesame oil for shallow frying.

          Soak idly rice + raw rice + black gram + red gram + fenugreek for 6 hours together.   Grind in the wet grinder for half an hour adding water gradually.   Now add cooked rice ( not hot rice ) and continue grinding for half an hour more till the batter is smooth . Can use ice cold water for better result.  Let the batter is in pouring consistency.

Add Salt and mix nicely using hands for better fermentation.

Let the batter ferment overnight or for 10 hours.

Batter should be in Dosa batter consistency , if not , add little water to get that consistency.

 

Heat Kuzhipaniyaram pan ( preferably non-stick )…

Add few drops of oil.

Pour kuzhipaniyaram batter to fill 3/4^th of each hole .

Close with the lid and cook in medium heat.

When the bottom side got cooked pour few more drops of oil in each hole and  flip using wooden spoon ( provided with paniyaram pan kit ) and close with the lid again .  The second side will take very less time to cook.

Remove from the pan and Very Spongy Kuzhipaniyaram is ready to serve .

 

 

Serve hot or cold….  Doesn’t matter…. It stays soft one whole day.  Just keep it in closed container.

Serve with Sambar  / Chutney.

It’s Very ideal for lunch box or for journey.

Using the same batter , we can prepare , super soft dosa / oothappam.

It stays soft throughout the day.

After fermentation , store the batter in the fridge if you have any left over.

·       We can add finely grated / chopped veggies like carrot, cabbage, capsicum, onion , beetroot etc. in this batter.  Add to the batter only in the portion of immediate consumption.  Keep rest of the batter , stored in fridge.

 

·       Can add finely chopped coriander leaves / mint leaves  or curry leaves .  Add it only in the portion of batter you are going to use immediately.

 

·       Can add tempering .   Temper with mustard , channa dal , hing and mix with the kuzhipaniyaram batter . Add tempering only in the portion you are going to use now.  

·       Can add finely grated coconut in the portion of batter , which you are going to use now.

·       Instead of sesame oil , can use ghee for frying.