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[w8_column type=”col-md-6″]« Punjabi Samosa[/w8_column]
[w8_column type=”col-md-6″]Vellai Paniyaram »[/w8_column]

Kulli Paniyaram – April 1st, 2005


1 cup par boiled rice:

1 cup boiled rice.

3/4 cup uradthal.

Mete seeds 3 to 4 tea spoons.

Mustard 1 tea spoon

Salt as required.

Small onions (handful).

Green Chilies 4 to 5.

Curry leaves (few).

Coriander leaves (few).


Soak both the rice, uradthal, mete seeds for tow to three hours and grind like idly flour. Add necessary salt to it. Chop the onions, green chillies, coriander leaves and the curry leaves finely. Keep it aside. Heat two tea spoon oil in a khadai and fry mustard, uradthal and chopped ingredients and add it to the flour mixture.

Finally heat the kulipaniyaram khadai with one tea spoon oil in each mould. Now, mix the flour well and pour the flour in each mould. After two minutes when it turns brown turn to the other side. After two minutes take out the kulipaniyaram with the help of a stick that comes along with the khadai. Serve it with coconut chutney.

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