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Kuzhi Paniyaram – soft and fluffy dumplings made from fermented batter consisting of rice and urad dhal. These bite size paniyarams are cooked using a special pan with cavities / indentations. These cute dumplings are soft on the inside and crispy on the outside and can be served as breakfast / dinner or as a tea time snack. These ball shaped Kuzhi paniyarams are served along with chutney and/or sambar.
Hariyali Poha – flattened rice cooked in green masala paste. Hariyali poha is a delicious and healthy breakfast dish prepared with flattened rice that is cooked along with onions, green peas and green masala paste.
Rava dosa – a thin, crispy and delectable crepe made from rava/sooji and rice flour. This is an instant dosa and can be made within few minutes. Rava aka sooji or semolina has a distinct taste and gives a crunchy bite to this dosa. This instant rava dosa is made by mixing the rava/sooji, rice flour and maida/all purpose flour with water and yoghurt to make a thin dosa batter. This thin batter is then poured over a hot tawa/griddle, drizzled with oil to get a thin, crispy golden brown crepe. The addition of sautéed onions, ginger, herbs and other seasoning gives an extra crunch and flavour to this dosa. Serve this rava dosa with piping hot sambar or chutney.
Ragi dosa / Finger millet dosa is a whole grain crepe and is a healthy variation to the regular dosa. Ragi, also called as kezhvaragu in tamil belongs to the millet family and has earthy flavour. In ancient times, this reddish black wholegrain like its other millet counterparts were an integral part of India diet. Because of its unappealing texture and appearance, earthy & bland taste, it has become less popular in Indian cuisine. This long forgotten wholegrain is gluten free and is currently gaining popularity owing to the array of nutritional benefits. This instant ragi dosa is made easily by mixing the ragi flour, rice flour and rava/sooji along with yoghurt and green chillies. Ragi dosa is usually served with chutney or sambar.
Appam is a South Indian basket shaped pancake like dish. It is a very popular breakfast dish in Kerala and is specially prepared in a kadai called appachatti /appam pan. It is a thin, lacy paper like hopper that is soft and fluffy in the centre and thin and crisp on the edges. It is prepared from grinding and fermenting rice, urad dhal and coconut. It is light on stomach and is very easily digestible. Appams are usually served with vegetable stew or kadalai curry or vegetable kurma or sweetened coconut milk.