Ingredients:

• 500 ml – Idli batter
• 3 tsp – Cooking oil or Ghee
• For Dahi:
• 600 ml thick Curd
• 2 teaspoon Jeera powder (dry roast)
• 1 teaspoon Red Chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon pepper powder
• 1 teaspoon salt (or to taste)
• 3 teaspoon chopped Coriander leaves
• Extra 1/2 teaspoon Red Chilli powder
• 1/2 teaspoon chaat masala powder (optional)

Method:

1. Heat Kuzhipaniyaram Kadai on a medium heat.
2. Smear each mould with little oil – ghee.
3. Pour Idli batter in each mould ( 3/4 th of the mould ). Sprinkle oil – ghee.
4. Cover with a lid. Cook for 8-10 minutes in a medium heat.
5. Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).
6. Turn the other side with the help of a stick and cook till done (underside should be light golden colour).
7. For Dahi (curd):
8. Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 tsp chopped coriander ( reserve 2 tsp coriander leaves for final presentation).
9. Final presentation:
10. Arrange kuzhipaniyarams on a flat serving dish and pour blended curd – dahi over it. Keep aside for half an hour to absorb flavour.
11. Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving.
12. Serving suggestion – with tamarind chutney (optional).
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya