Elevate Your Breakfast Game with Multi-Grain Kuzhipaniyaram: A Wholesome and Tasty Delight!!

 Multi-Grain Kuzhipaniyaram is a delightful South Indian dish made from a mixture of grains, typically rice and urad dal batter. It's often seasoned with mustard seeds, curry leaves, and served with coconut chutney or sambar. The inclusion of multiple grains enhances its nutritional profile, making it a tasty and wholesome snack or breakfast option. Enjoy!

Ingredients Required 

🔸️Idly Rice 1 cup

🔸️(Black Rice) Raw Rice ¼ cup

🔸️Tuvar Dal ¼ cup

🔸️Moong Dal ¼ cup

🔸️Bengal Gram Dal ¼ cup

🔸️Horse Gram ¼ cup

🔸️White Karamani ¼ cup

🔸️Black Chenna ¼ cup

🔸️Urad dal 1 tbsp 

🔸️Fenugreek Seeds ½ tsp

✒️ Clean & Soak Together for 2 hours.

✒️ Before grinding, add the following

2 green chillies, 1 tbsp grated ginger, Required Salt, 2 tsp turmeric powder & 2 tsp asafoetida, in a mixie jar then grind it.

✒️ Now add all soaked rice & dal mix; grind to fine paste. 

✒️ Ferment for 4 to hours.

✒️ Make dosas, oothappams, Kuzhipaniyarams of your choice.

✒️ Serve with any of the following Chutney.

https://youtu.be/8BBa17mghyg

https://youtu.be/NsQ_snEgU50

https://youtu.be/ws93qqiekU8

https://youtube.com/shorts/o_K6NQ_da4E?feature=share

For Full Video Recipe in Tamil,

click the link :- Multi-Grain Kuzhipaniyaram Recipe Video

Nutritional Chiki | Energy Bar | Protein Bar

Some common chikkis are groundnut chikki, seasame chikki, puffed rice bar. This energy bar or Nutritional Chikki or protein  bar contains edible seeds. It helps to boost immunity thereby  increasing the Antioxidants which plays a vital role.

This recipe is easy to prepare. 

Click the link for video Recipe:- 

Immunity Booster Recipe / Protein Bar / Energy bar

MULTI GRAINS VADAI

This recipe is similar to Masal vadai. In Masal vadai, we will use Kadalai paruppu / Gram dal. But in Multi Grains Vadai, i used Black Chenna dal, whole moong dal and Karamani, along with masalas viz.,  coriander seeds, fennel seeds, Cumin seeds etc. Finely chopped onion is added to the vadai mix. 

This multi-grains vadai remains crisp throughout the day.

Click the following link for full video recipe:- 

MULTI GRAINS VADAI 

KARTHIGAI AVAL PORI | SWEET AVAL PORI

 SWEET PORI is a snack item, generally prepared in Karthigai Deepam Festival. To enhance the taste, we can add roasted-chopped cashews, almonds, nuts, etc. Here, in this recipe i added, chopped coconut pieces and Broken gram dal.

INGREDIENTS:-

Aval Pori - 3 cups

Jaggery Grated - 3/4 cups 

Broken Gram dal / Pottu Kadalai - 4 tsp

Chopped Coconut pieces - 1 bowl.

Dry Ginger powder - 1 tsp

Water - 1/4 cup less 1 tablespoon

Cooking oil - 1 tsp

METHOD:-

In a pan, add water & jaggery and boil it, till the jaggery completely dissolves. Then boil few minutes.

In the same time, in another burner, heat a kadai, add 1 tsp oil and add chopped coconut pieces. Roast it till the coconut pieces turns golden colour. Remove it and restore it in the bowl.

In the same Kadai, using strainer, strain the jaggery and add to the kadai. Allow it to boil, till it reaches one string consistency. Switch off the burner. 

Add Aval pori, chopped-roasted coconut pieces, broken gram dal, dry ginger powder to the jaggery syrup. Mix well, till the syrup gets coated well.

Allow it to cool. Restore it in a air tight container. 

Sweet Aval Pori is ready.

For Sweet Pori Video recipe click the link👉👉👉 Karthigai Sweet Aval Pori 

Related Recipes:-

Sweet Aval

Aval Mixture

Nutritional Chikki

HOME MADE BHEL PURI | EVENING SNACK | CHAAT ITEM | STREET FOOD

Bhel puri is a typical Indian street food made using puffed rice, cooked groundnuts, channa dals, fresh veggies. We can innovate more varieties in preparing this chaat, using some sauces and masala powders as a base with puffed rice.

BHEL PURI using Veggies

INGREDIENTS:-

Puffed rice - 2 cups

Grated Carrot - 2 tbsp

Cooked and smashed Potatoes - 2 tbsp

Finely chopped Onion - 1 to 2 tbsp

Fine Chopped Tomatoes, deseeded - 1 tbsp

Chaat masala powder - 1 tsp

Red chilly powder - 1/4 tsp

Pizza sauce - 1/4 tsp (optional)

Green Sauce - 4 tsp

Sweet Sauce - 3 tsp (or as per taste)

Finely chopped coriander leaves - 1 tbsp

Lemon juice - 1/2 tsp

Rock salt - as per taste

Fine Sev - 2 tsp (optional)

   

METHOD:-

Set all the ingredients ready. Add all the ingredients mentioned above in the order.

 Finally add sev and garnish with Coirander leaves.

BHEL PURI using Pomegranate seeds, cooked groundnuts, masala powders and sauces.

VEGETABLE CUTLET

Vegetable cutlet can easily be a favourite evening snack which most of us prefer. This is done using a combination of vegetables with potato as binding agent. Potato can be replaced by sweet potato, raw plantain or yam. Paneer can be added for rich taste. These cutlets can be shallow fried, tawa roasted or baked in an oven. It tastes well when served along with Tomato Sauce.

• Vegetable Cutlet tawa roasted
• Snacks & Starters

INGREDIENTS:
Potato - 2
Carrot - 2
Capsicum - 1/2
Beet root - little
Onion - 1
Red chilly/ Sambhar powder - 1 tsp
Cumin  - 1/2 tsp
Chat masala powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Rice flour - 2 tsp (optional)
Crushed ginger & garlic - 1tsp
Coriander leaves - little
Bread crumbs - 1/2 cup
Lemon - 1/2
Maida - 3 tsp
Corn flour - 2 tsp
Pepper powder - 1/2 tsp
Cashews - 10
Oil - for deep frying
Salt

METHOD:
1. Pressure cook potato with needed water for 3 whistles on high flame and mash well after draining all the water.
2. In a tawa, add little oil, add cumin, finely chopped onions and saute on high flame.

3. Add finely grated carrot, beet root and chopped capsicum. Cook on medium flame for 2 minutes.
4. Add crushed ginger garlic, red chilly powder, chat masala, garam masala  and mix well.
5. Add mashed potato, required salt and stir well, so that it comes together and switch off the flame.
6. Add chopped coriander leaves and lemon juice and mix well.
7. Add rice flour, mix well so that any moisture left out will be absorbed.
8. Allow to cool completely, and make balls of desired size and shape and keep aside.
8. In a small bowl, add maida, corn flour, pepper powder and little salt. Mix to a thick paste by adding little water.
9. Dip the balls one by one in maida paste, coat it with bread crumbs and arrange in a plate. Press a cashew in each cutlet after coating with bread crumbs.

10. Heat oil, add the coated balls one by one carefully. No need to flip other side.
11. It changes to golden brown colour in a minute. Remove from oil and place on a paper tissue, so that excess oil is absorbed.
12. Tasty and crispy Vegetable Cutlet is ready.

Note:

• Instead of rice flour, bread crumbs can also be added to absorb moisture.
• If the filling is little moist, there are chances of breaking while deep frying.
• Moreover the cutlet might become oily if there is moisture.
• The cutlets will be more crispy when refrigerated for a while before deep frying.

Rice Pakoda

This recipe was prepared using leftover rice.

RICE PAKODA

INGREDIENTS:-

Leftover Rice - 1 cup ( approx. 250 gms)

Thinly Sliced Onion - 1

Finely chopped Curry leaves - 1 leaflet

Finely chopped Coriander leaves - 1 tbsp

Salt - to taste

Sambhar Powder - 1 & 1/2 tsp

Garam Masala Powder - 3/4 tsp

Turmeric powder - 1/4 tsp

Corn Flour - 2 tsp

Besan Flour - 2 tsp

Oats Powder - 2 tsp

Asafoetida - 1/8 tsp

Grated Ginger - 1/2 tsp

Oil for deep frying

METHOD:-

Add all the ingredients given under ingredients list except oil. Smash well using hands. 

Heat oil in a Kadai. While making Pakodas, there is no definite shapes like vadai or bajji. Drop the pakoda mix little by little. Fry it in sim flame for 2 minutes and increase the flame to high. Flip it and fry the other side too. 

Crispy Crunchy Rice Pakodas are ready. It lasts the crunchiness throughout the day.

JACKFRUIT MINI PANCAKE

Seasonal fruits and vegetables retain more nutrients than their counterparts making them the better choice for the health. Seasonal fruits being, Mangoes and Jackfruits, occupies the major space in the market.

I tried this receipe using Jackfruit. (This recipe is similar to Apple-Carrot Pancake. )  Jackfruit is rich in Vitamins, Minerals, Anti-oxidants. It increases Red blood Cells, thereby preventing anemia. It also prevents Colon Cancer, protects Eyes and reduces Asthma symptoms. 

JACKFRUIT MINI PANCAKES

INGREDIENTS:-

Jackfruit edible pieces -  5 nos

Organic Sugar/brown sugar - 1tsp

Salt - a pinch

Cardamom Powder - 1/8 tsp

Oats Powder - 50 gms

Wheat flour - 50 gms

Lukewarm milk - 50 ml ( use the same cup for measuring all)

Ghee - for making pancakes.

METHOD:-

In a mixer jar, add all the ingredients except Ghee. Add required milk for grinding the mixture to a fine paste. Now transfer the contents to a bowl. Add wheat flour and oats powder to it. Mix well to avoid lumps. If needed milk/water can be added to make a pouring consistency or in dosa batter consistencey. Set aside for 15 minutes. Check the consistency.

Heat a non-stick dosa tawa, or Pancake tawa, with little ghee. Pour a small laddle full of batter and spread gently, neither thick nor thin. Cover with lid and cook in sim flame. After 5 minutes, flip the other side, allow it to cook for 5 minutes. Remove from the flame, once it is done.

Now pancakes are ready to be served.

Mixed Vegetable Bonda

This is another version of urad dhal vadai. Buy adding vegetables, it turns to be tasty and healthy.

See also for Medhu Vadai

INGREDIENTS:

Urad dhal - 250g

Toor dhal - 2 tsp

Rice flour - 1 tsp

Carrot  - 2

Cabbage 

Onion - 1

Green chilly -2

Corinader leaves - a little

Curry leaves - a leaflet

Asafoetida - 1/2 tsp

Pepper powder/Crushed - 1/2 tsp (optional)

Oil - for deep frying

METHOD: 

1. Soak urad dhal for 45 minutes and grind to fine paste by sprinkling little water along with green chillies, as we prepare for vadai and transfer to a bowl.

2. Heat oil for deep frying.

2. Add finely chopped onion, carrot, cabbage, corinader leaves, curry leaves, rice flour along with salt, pepper and asafoetida. 

3. Mix well with a spoon, and place little scoops of mixed batter in the hot oil or make small balls using fingers.

4. Deep fry until golden brown and remove from the oil.

5. Crispy and tasty Vegetable bonda is ready and can be served with any chutney variety and coffee.

Note:

• Adding rice flour is a must since the veggies will let out water on mixing with the batter and will result in oily bondas.

 

CABBAGE PAKODA

Monsoon has set in Chennai. So, a crispy Pakoda with hot tea/coffee will be perfect to enjoy the eagerly awaited rains. This recipe  has been  done using cabbage, onion along with spice powders, besan flour & rice flour.

INGREDIENTS:
Cabbage - 150g
Onion - 2
Besan flour - 3/4 cup
Rice flour - 1/4 cup
Sambhar powder - 1tsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Chat masala - 1/2 tsp
Hing - 1/2 tsp
Salt
Oil - to deep fry

METHOD:
1. Slice cabbage, onion and add to a wide bowl.

2. Add Sambhar powder, turmeric powder, cumin powder, chat masala and required salt and mix well and keep aside for 10 minutes.

3. Add besan, hing and rice flour and mix thoroughly with hands.
4. No need to add water since the water let out by cabbage and onion will be sufficient.
5. Squeeze and mix will and make a soft dough.
6. Heat oil in a pan. Add a tsp of hot oil to the pakoda dough and mix well with a spoon.

7. Take small amount in a spoon/ hand and drop to the hot oil and lower the flame to medium.
8.  Deep fry until it turns golden brown and crisp.
9. Tasty & Crispy Cabbage Pakoda is ready.

Note:

• Add more besan flour, little salt if needed.

THATTAI

This is one of the authentic South Indian snack done in almost all parts of Tamilnadu. The ingredients used slightly vary in some places. Some use urad dhal flour instead of broken dhal flour along with rice flour, which is the main ingredient. Some use both. Here, I have done adding broken gram/fried gram flour along with rice flour.

INGREDIENTS:

Rice flour - 1 cup
Broken gram flour - 3 tsp
Sesame seeds-  1 tsp
Red chilli powder-  3/4 tsp
Pepper powder-  1/4 tsp
Asafoetida/ Hing - 1/2 tsp
Salt
Ghee - 2 tsp
Oil - to deep fry

METHOD:

1. In a bowl, add all ingredients along with Ghee, mix well and knead to a dough adding water little.
2. The dough should be firm and not soft.
3. Divide into equal sized balls.

4. Heat oil in a tawa.
5. Take chappathi press, place a sheet of plastic cover and smear little oil.
6. Place a dough on it and smear little oil on the top of the dough and place another plastic sheet on it.
7. Press gently, adjust the dough and press again to thin shaped poori.
8. Take out the plastic sheet on top, use a fork to make holes here and there to avoid puffing like pooris.

9. Drop a small piece in the oil. If it raises to top at once, the oil is ready to deep fry.
10. Gently remove and place in the hot oil and lower the flame.
11. Cook on low flame until crisp and the bubbles ceases.
12. Remove from the oil when it turns golden brown and place on a dosa tawa/ tissue for removing excess oil.
13. Tasty & Crispy Thattai is ready.

Note:

• The oil must be reduced to low flame while frying, otherwise the center part may not be cooked.