Kuzhi Paniyaram or Kara Appam


A Snack with sour idli batter

When I was pregnant, my aunt came home with krishna sweets kara appam or kuzhi paniyaram. That was the first time, I tasted it. I just loved the taste.

Today, this a very very popular snack in chennai. It can be quickly made with the left over idli batter.

We can fry this or steam it with 2 drops of oil. Normally, any snack which is deep fried is more tasty than steaming  – one exception is this kara appam. This is more tasty when steamed with few drops of oil.

It is a starter which tastes good even when it is cooled. Perfect starter for guests -as we can make it in advance.

Ingredients :

  • Sour idli batter – 2 cups. (sourness of the batter is important for a nice taste).
  • Sooji – 1 /4 to 1/3 cup – depending on the thickness of the idli batter adjust it.
  • Oil
  • Mustard – 1/2 tsp.
  • Green chilli  – 2 nos.
  • Ginger – small piece.
  • Hing – few pinches.
  • Curry leaves.
  • Can add coconut, onion, capsicum, grated carrot etc (Optional).

Method :

  • Add oil – 1 tbsp
  • Allow the mustard to splutter.
  • Add ginger, green chilli. fry well.
  • Add curry leaves.
  • If you are adding any vegetables add them and fry well.
  • Don’t add raw vegetables as they will leave water and the kara appam will take a longer time to cook.
  • Add this with the batter.
  • Also add sooji.
  • Add salt  say 1/2 to 1 tsp. This depends on the sourness of the batter and the amount of salt you have used while making the batter.
  • Add this to the appam mould.
  • Cook it in low flame.
  • It will take 8 minutes to make one batch of appam. you can make 30 appams with 2 cups of batter.
  • serve it with coconut chutney.

Note :

  • Sooji helps in getting a very crispy and soft appam. It also prevents the appam from soaking oil.
  • Soak the sooji for 20 minutes and then add to the batter or mix it with the batter and allow it to stand for some time.

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