Amaranth-Kuzhi-Paniyaram-with-Venthayakeerai

#AmaranthKuzhiPaniyaramwithVenthayakeerai : #Amaranth  is a leafy vegetable ( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth or amarantham in Tamil. It is called #Rajgira Kara in Chhattisgarh.

Several studies have shown that like oats amaranth seed may be of benefit for those with hypertension and cardiovascular disease. Regular consumption of Amaranth reduces blood pressure and cholesterol levels, and also improves antioxidant status & immune parameters.

Source : http://en.wikipedia.org/wiki/Amaranth

We have already seen a kuzhi paniyaram recipe with amaranth. We have done it with amaranth seeds. But here amaranth flour is used. Even though the method of preparation is more or less similar the taste and texture differs significantly between them.

Pre planning                    : one hour before
Preparation time              : 10 -15 mins
Cooking time                   : 8 - 10 mins/batch
No. of paniyarams           : 12 - 15 approx.,

Ingredients :
1 cup	Idly Maavu [ Idly Batter ]
1/4 cup	Amaranth Flour
1/4 cup	Rawa [ sooji ]
1/8 cup	Sego [ Javvarisi ]
1/8 cup	Buckwheat Flour [ optional ]
3/4 Tsp	Salt
To Saute :
1/4 cup	Fenugreek leaves
1	Onion, chop nicely
1 or 2	Green chilly, chop nicely
7 to 10	Curry leaves, chop nicely
3 Tsp	Coriander leaves chopped
3 Tsp	Carrot grated
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida powder

Oil to make kuzhi paniyaram.

Method :

Soak sego [ javvarisi ] in water an hour before start preparing batter for kuzhi paniyaram.

Soak rawa in 1/4 cup of water for 15 minutes before starting to make batter.

Grind soaked sego in a mixer and add into the vessel containing soaked rawa.
Then add idly batter, amaranth flour, buckwheat flur and salt.
Mix well. Keep aside for half an hour.

After half an hour heat kuzhi paniyara kal on a stove over medium flame.
Heat a kadai on another burner over medium flame with oil.

Crackle mustard seeds and then add dhals.
Then add asafoetida, curry leaves, green chilly and onion.
Saute until onion becomes transparent.

Now add fenugreek leaves and coriander leaves.
Saute for half a minute and transfer into the batter and mix well.

Now the batter is ready.
The kuzhi paniyara kal would have become hot.

Pour 1/4 Tsp of oil in each pit.
Half fill each pit with batter.

Sprinkle oil over the kuzhipaniyaram.
Turn upside down using a spoon once the rims become golden color.

Cook until both sides turn golden color.
Transfer into a serving vessel.

Again grease the pit and pour batter to make one more set of kuzhi paniyaram.

Healthy and tasty amaranth kuzhi paniyaram is ready!!
Serve hot with tomato chutney or Pudhina Chutney.

You may also like to try




For tasty accompaniments

Chutney


For other Breakfast / Dinner ideas

Tiffin Varieties