Recipe Name: Sorakai kuzhipaniyaram with tomato chutney
Recipe by: Gayathri Badhri
Ingredients:
Sorakai kuzhipaniyaram: Sorakai -1cup,boiled rice -1cup , urad dhal-1/2cup, chopped onions-1/2cup, grated carrot-1/2cup, grated ginger-1/4tbsp, green chillies -5nos, soaked bengal gram dhal-1/4tbsp, salt as required. Seasoning: Mustard seeds-1/4tbsp, chopped curry leaves-5 nos, hing powder as required. Tomato chutney: Tomato-3 nos, grated ginger-1/4 tbsp, cumin seeds-1/2tbsp, mustard seeds-1/4 tbsp, green chillie-1no, turmeric powder-1/4tbsp, red chillie powder-1tbsp, coriander powder-1 tbsp, mint leaves-10 nos, coriander leaves-10 nos, curry leaves-5 nos, hing powder and salt as required.
Procedure:
Sorakai kuzhipaniyaram:
Soak boiled rice for 4 hrs and urad dhal for 1hr separately. Grind urad dhal separately.Grind boiled rice and sorakai with salt. Mix these well. Leave it for 7 hrs. Add onions, ginger, carrot, grinded green chillies, bengal gram dhal. Add seasoned mustard seeds, curry leaves, hing powder to the batter. Mix it well with water if required. Heat kuzhipaniyaram pan with oil. Pour batter into it. Take it off when it's roasted.
Tomato chutney:
Season oil with mustard seeds, cumin seeds, curry leaves. Add green chillie, ginger, chopped tomatoes, salt and hing powder. Stir it until it's cooked well. Add water if required. Then add turmeric powder, red chillie powder, coriander powder, mint leaves, coriander leaves.
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