TIRANGA Kuzhi Panniyaram - An ode to INDIA! JAI HIND!

As today's evening snack Amma made these   delicious TIRANGA Kuzhi Panniyarams, Appa's idea. He loves Kuzhi Panniyarams and once a month Amma makes this in the traditional white manner as a Tea Time  Snack. Apart  from that  we do  make these  traditional Kuzhi  Panniyarams also  known as Vellai Appam during Karthigai festival as naivedhyam.

Amma Appa are really very festive about our country's Independence Day and Republic Day. They were toddlers as India got its Independence and have faint memory of that midnight! Really pray that we get Independence in the truest sense and elected officials forgo the differences and power play and think unanimously to make our country the "sone ki chidhiya" that our beloved country was and has the potential to blossom into!

INGREDIENTS

1 cup Idli Rice
1/4 cup Urad Dal
1 tsp Channa Dal
2 tsp Adrak | Ginger, finely chopped
3 to 4 Green Chillies, finely chopped
1 tblsp Fresh Dhania | Coriander, finely chopped
3/4 tsp Salt | To taste
Oil, for shallow frying

SAFFRON Batter

1 Tomato
GREEN Batter

A small bunch Palak | Spinach, thoroughly washed and roughly chopped

METHOD

• For Rice Batter:
• Wash and soak Idli Rice for 4 hours. 
• Wash and soak Channa Dal and Urad Dal together for 1 hour just before grinding
• Drain Channa Dal and Urad Dal and grind them to a smooth thick paste, Add required water to enable grinding. Transfer to a mixing bowl and keep aside.
• In the same mixie jar, drain Idli Rice grind to a thick smooth batter. Transfer to mixing bowl.
• Add salt and mix both batter well. Keep the batter for fermenting for atleast 8 hours. Best results keep the batter overnight to ferment.
• Once fermented, whip the batter nicely. 
• Add green chilli, ginger and dhania leaves . Mix well. 
• Make 3 equal portions of the same. Add sufficient water to make the batter like Dosa batter.
• SAFFRON Batter
• Blanch and peel tomatoes. Grind them to a smooth puree.
• Mix this puree in one portion of the rice batter. Mix well.
• GREEN Batter
• In a kadhai, saute roughly chopped spinach. Once spinach shrinks and leaves out water, switch off flame and keep aside. Do not cover the kadhai as this will adversely affect the green colour.
• Once cool, squeeze to remove excess water, if any. Grind to a smooth paste.
• Mix this paste in one portion of the rice batter. Mix well.
• TIRANGA Kuzhi Panniyaram
• Keep all the three batter ready.
• Grease with very little cooking oil the moulds of the Kuzhi Panniyaram kadhai.
• Place the kadhai on high flame. Once kadhai is hot, reduce flame to medium.
• Add spoonful of batter in the mould. After a minute, gently flip the Kuzhi Panniyaram to the other side in the mould. Once Kuzhi Panniyaram is cooked on both sides, gently transfer to a plate. 
• Before making the next batch, grease the moulds with little oil.
• In the same manner prepare the rest of the Kuzhi Panniyarams.
• Plate the three different flavoured Kuzhi Panniyaram as per your choice.
• Serve along with any Chutney.
• For this quantity, we got 21 Kuzhi Panniyarams.

We simply love this combination. We relished these  TIRANGA Kuzhi Panniyarams with Tomato Chutney, Coconut Chutney and Coriander Chutney.

We have used:

1. Bb Royal Idli Rice
2. Tata Salt Lite - Desh ka namak ;)
3. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.