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Recipes | |
| KULI PANIYARAM
PICTURE ONE
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PICTURE TWO
INGREDIENTS
1 cup par boiled rice; 1 cup boiled rice; 3/4 cup uradthal; Mete seeds 3 to 4 tea spoons; Mustard 1 tea spoon; Salt as required; Small onions (handful); Green Chilies 4 to 5; Curry leaves (few); Coriander leaves (few).
PREPARATION
Soak both the rice, uradthal, mete seeds for two to three hours and grind like idly flour. Add necessary salt to it. Chop the onions, green chillies, coriander leaves and the curry leaves finely. Keep it aside. Heat two tea spoon oil in a khadai and put the mustard and let it splutter. Now add the uradthal and the chopped ingredients and fry for one to two minutes, till it becomes brown in colour and add it to the flour mixture.
Now, heat the kulipaniyaram khadai, with one tea spoon oil in each mould. Now, mix the flour well and pour it full in each mould. After two minutes when it becomes brown in colour, turn it to the other side. After two minutes take out the kulipaniyaram with the help of the stick that comes with the khadai. Serve it with the coconut chutney.
NOTE
The flour must be ground and left out of the refrigerator for nearly six hours for fragmentation. The khadai shown in picture1 is specially made for this item. It can be bought in the utensil stores in Chennai. | |
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