Wednesday, September 10, 2014

Keerai paniyaram

Keerai paniyaram / spinach paniyaram. Paniyaram (appey / puff panakes) are very native South Indian dishes. We can make n number of varieties using the same batter. Sometimes I prepare the paniyaram batter itself from scratch (which is a successful method always). But using leftover dosa batter is a handy method too. Try this with any kind of greens we get and I am sure you are all going to love this.
Keerai paniyaram with kara chutney.





Ingredients:
thick dosa batter - 1 cup
besan flour - 1 tbsp
baking soda - 1/2 tsp
ghee /butter/  sesame oil - as per need
To temper:
spinach - handful
mustard seed - 1/2 tsp
urad dhal - 1 tsp
sesame oil - 1 tsp
onion - 1/4 (small)
green chilly - 2
asafoetida (hing) - a pinch

Method:
For spinach: In a wok, heat oil and add  mustard seeds, urid dal. As the mustard starts splutter, add finely chopped onion, green chilly and saute till it gets soft. Then add finely chopped spinach and cook covered for 5 minutes. Add salt to taste.

Add besan flour to dosa batter. Besan flour helps in flipping the paniyaram easily. The dosa batter should be thick.
10 minutes before starting to prepare the paniyaram, add the baking soda and mix well.
In the mean time prepare the spinach fry. Pour this spinach to the dosa batter and mix well.

Now heat a paniyaram pan and brush some oil in all the holes. Then add 1 tsp sesame oil / butter in each hole. Reduce the flame to minimum and pour the batter to halfway in each hole. Click to see the picture. Cook covered or in open. (I prefer putting a lid to ensure uniform cooking). We can notice some red color in the edges and then flip using a skewer or fork. No need to cover after flipping. Take out once done.

Serving suggestion:
Serve as breakfast or snack with coconut chutney. or kara chutney.

Note:
Do everything in low heat. It may take a little while but that is the only way to get whole fluffy paniyaram.
Non stick pans work the best. But I have used a pan similar to traditional thick paniyaram pan.
For the first batch it may require more oil to fry, but it will take very lesser in the following.

7 comments:

Ree Kasirajh said...

This is definitely one of the best way to include greens in diet!!! Looks awesome!!

Chitra Ganapathy said...

Super dear. I will try this for sure :)

Kurinji said...

healthy paniyaram...

Priya Suresh said...

Very addictive snacks, i can happily have some.

Sony P said...

Perfect and healthy recipe for my diet....... Looks yummm!!

prethika skm said...

fluffy and healthy paniyaram

Shobha Kamath said...

Wonderful and nice pics! What a coincidence ! I made this today for breakfast from the leftover idli batter - instead of spinach, I added chopped green chilies, curry leaves and coriander leaves and 2tbsps of gram flour to the batter. It turned out delicious. Next time I will try it with spinach. Thanks for sharing.