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Quick fix recipe: Kaara Kuzhi Paniyaaram

Last updated on: April 25, 2014 17:09 IST
Kaara kuzhi paniyaaram

Presenting an easy-to-prepare lunch recipe that you can carry in your dabba. Have you tried beetroot rice yet? Maybe you should!

The scorching summer is here and just like most of you reading this, I have my share of embarrassing lunch-time moments in office like when the green chutney in my dabba turned out to be sour because of the sweltering heat. :(

At home too, sometimes the curd has a mind of its own and so does the idli and dosa batter.

I remember how a few years ago, my Amma had faced a similar situation when she forgot to keep the idli batter in the refrigerator before leaving home in the morning and by the time we returned a few hours later, it had turned sour.

Since Amma did not have the heart to throw it away, she came up with a clever idea that her mom had taught her. That was the first time I tasted the Kaara Kuzhi Paniyaaram (kaara meaning spicy, kuzhi is pit and paniyaaram is a form of dumpling like appam) and it has stayed with me since as a favourite breakfast and dabba menu.

It's easy to make, is innovative in itself and is healthy because it needs minimum oil for cooking.

Having spent a large part of her childhood in Coimbatore and Madurai, most of my Amma's quick fix recipes are a fine blend of Kerala and Tamil Nadu, thus offering the best of both states.

This week, I present to you my Amma's recipe of the Kaara Kuzhi Paniyaaram.

Ingredients

For the batter

For cooking

Method
Preparing the idli batter

How to make paniyaaram

Kaara kuzhi paniyaaram

Kaara kuzhi paniyaaram

Reader invite: Dear reader, do you have an interesting quick-fix breakfast/lunch recipes that you'd like to share with us?

Email us your recipes along with a photograph if possible to getahead@rediff.co.in (Subject line: Quick fix recipes) and we'll publish the best ones right here!