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We hope you got insight from reading it, now let’s go back to adai kuzhi paniyaram with tomato-onion chutney recipe. You can have adai kuzhi paniyaram with tomato-onion chutney using 30 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Adai kuzhi paniyaram with tomato-onion chutney:
- Prepare 1 cup raw rice
- Get 1 cup parboiled rice or idly rice
- Provide 1.25 cups chana dal
- Provide 1/4 cup toor dal
- Take 1/4 cup moong dal
- Prepare 1/4 cup urad dal
- Use 6-8 red chillies
- Use 2 inches piece ginger, peeled
- You need 2 green chillies, finely chopped
- Take For kuzhi paniyaram
- Prepare 1 cup small onion, finely chopped
- Get 1 cup grated carrot
- Use 2 green chillies, finely chopped
- Use 1 sprig curry leaves
- Take Some coriander, finely chopped, for garnishing
- Take as needed Oil for brushing the pan
- Get For tomato onion chutney:
- Take 2 medium sized tomatoes, roughly chopped
- Take 10 onions shallots
- You need 2 garlic pods
- Prepare 2 red chillies
- Use 1 cherry-sized tamarind piece
- Prepare as needed Salt
- Prepare 1 tablespoon gingelly oil
- Use For tadka:
- Provide 1 teaspoon mustard seeds
- Prepare 1 teaspoon urad dhal
- You need 4-5 curry leaves
- Get 1 pinch Hing
- Prepare 1 teaspoon gingelly oil
Steps to make Adai kuzhi paniyaram with tomato-onion chutney:
- Soak both rice,all dals and red chillies together for around 5 hours. First grind the ginger, hing and red chillies in the mixer grinder coarsely. Then grind the soaked rice-dal mixture with it. You can grind in two batches. The batter can be preferably thick. Transfer the ground adai batter to a vessel and add needed salt to it.
- The batter can be left to ferment for 8 hours(based on the region you live) as the paniyarams taste great with mild sourness.
- Now, lets prepare the batter for paniyaram. Add the finely chopped onions, grated carrot, curry leaves, green chillies, coriander leaves to the adai batter and little water to adjust consistency.
- Heat the kuzhi paniyaram pan and brush the wells with oil. Now gently pour the batter in each of the well and close it with a lid for even cooking.
- Keep the flame in medium high and let it cook for 3-4 minutes. Now open the lid and flip the paniyaram to other side. After 2 minutes, you can take them from the pan.
- For tomato onion chutney, heat oil in a pan, add the onion shallots, garlic pods. When the onions turn slightly pale, add the tomatoes, tamarind, red chillies and salt and saute them well in medium heat. Now when the mixture turns mushy turn off heat and cool completely.
- Take it in a mixer jar and grind to fine paste. Transfer to a bowl. Now heat oil in a pan, add mustard seeds and when they splutter, add urad dal, curry leaves, hing and add the tadka to the chutney.
- Serve adai kuzhi paniyaram with the yummy tomato onion chutney for breakfast.
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