Banana kuzhipaniyaram | Easy Break fast recipes | Paniyaram Recipes | South Indian Break fast | Kuzhipaniyaram recipe

After a months gap, I am back again with the easy and healthy Banana kuzhipaniyaram recipe. This I tried on my own, with some trial and error methods and with the left over banana. First 2 times, it was bit chewy as the water was more and does not come out correctly.. Third time, with my mom's help, tried and it came out good. Every one enjoyed it. Do try with banana kuzhipaniyaram and let me know how it turned out for you.

Other healthy breakfast recipes you can check are given below for your easy view

Quinoa Idli

Khara Pongal

Podi Othappam

Simple Rava Idli

Coconut Sevai

Semiya Upma

Banana Kuzhipaniyaram Recipe

Preparation time: 10 min | Cook Time: 12 min (for 2 batches) | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients
Ripe Banana - 3 (medium sized)
Wheat flour - 1 cup
All purpose flour - 1 cup
Rice flour - 3 tbp
Grated Coconut - 2 tbsp
Jaggery - 3/4 cup
Cardamom powder - a pinch
Salt - as per taste
Baking soda - 2 pinch
Water - 1.25 cup ( + or - )
Oil - for greasing

Method
1. Smash the ripe banana with a spatula and add all the ingredients mentioned above except oil and water. Add water slowly and mix slowly.
2. Make a thick paste. (Bit thicker than idli batter). Grease the paniyaram pan moulds, with the oil and heat it. Add the batter using a tbsp to the pan, cover and cook in medium flame.
3. After 3 min, check one paniyaram, whether you can turn it. If you can turn, turn, each paniyarams, upside down with the help of a stick or a spoon.
4.  Again cook it for another 2 - 3 min on that side also. If needed, you can add drop of oil to the moulds. Check whether they are cooked, by inserting a toothpick, and it comes out clean. Remove the Paniyarams from the moulds and serve it hot.
5. Since it is sweet paniyaram, we had it just like that without any side dish.

Yummy yummy banana kuzhipaniyaram is ready to be eaten

Notes:

1. You can do this paniyaram with solely wheat flour or the apf itself. 

2. Add the jaggery according to the sweetness of the banana. If you want you can replace palm jaggery also.

3. Add water, little by little, until the batter comes to thick consistency.

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Podi Oothappam | how to make podi uthappam | Easy Breakfast Recipes | Oothappam Recipes

Podi Oothappam / Podi uthappam is one of the simple variety of oothappam which we can for a change. This oothappam I first had in vasantha bhavan in Tambaram and liked it. After that I completely forgot that. Two weeks back, when I checked my Idli milagai podi, I found its crispiness has gone and when I was thinking what to do with the old podi, got the idea of making the podi oothappam and it turned out pretty good. So here is the very simple recipe of Podi Oothappam.

You can view some South Indian breakfast recipes below
Pongal
Semiya Upma / Vermicelli Upma
Oats Rawa Dosai
Coconut Sevai 
Idiyappam / String hoppers

How to make Podi Oothappam

Preparation time: 5 min | Cook Time: 4min | Serves: 1

Recipe Category: Main dish | Recipe Cuisine: South Indian

Ingredients

1. Dosa batter - as required

2. Idli milagai Podi / Gun powder - as required

3. Oil - 1 to 2 tsp / oothappam

Method

1. Heat the dosa pan / dosai kal in medium flame.

2. Add 1/2 tsp oil and spread on pan. (You can skip this part, if you use non stick pan).

3. Now add 2 or 2 and 1/2 laddle full of the dosa batter on the tawa. 

4. Sprinkle the Idli Milagai Podi generously on top. Add or sprikle a 1/2 tsp oil on the podi. 

5. Close the oothappam using some lid. ( I used aappa kadai cover). Cook in medium flame for a 1 to 2 min.

6. Open the lid and check whether the oothappam is cooked. If not cooked, let it cook for another min. 

7 . Serve it hot with your favorite sambar or chutney. You also have this as it is, as it already contains the idli milagai powder. 

Yummy and easy Podi Oothappam is ready to be served

Notes:

1. The Batter should be not be too thick or watery. Then oothappam would not come out nicely. Batter consistency plays an important role.

2. Do not flip the oothappam, as you do for the dosa or other oothappam, as the podi gets burnt sometimes and would not be nice. 

3. Covering the oothappam and cooking is my MIL's method. You can try without covering with lid also.

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Khara Pongal | Ven Pongal - Step by Step | South Indian Breakfast Recipe | Festival Recipes

Khara Pongal / Ven pongal is a tasty and filling breakfast in the morning. It is also prepared during festival times. I just love the smell of the thalippu which we do during the pongal. Ven Pongal with medhu vadai is a awesome combination. If I happen to go to hotel in the morning, I always go for pongal with vadai only than any other breakfast. I already posted ven pongal, but this is with step by step pictures and here I am going to cook the dal and rice separately. Lets see how to prepare basic Ven pongal in step by step method.

You can also view some break fast recipes here
Semiya Upma
Idiyappam / String hoppers
Coconut Sevai
Simple Poori
Rawa Idli

How to make Ven Pongal / Khara Pongal Recipe

Preparation time: 5 min | Cook Time: 15min | Serves:4
Recipe Category: Break fast | Recipe Cuisine: South Indian

Ingredients

• Raw Rice - 2 cups
• Paasi Paruppu (Split yellow moong dal) - 1 cup
• Ghee - 6 to 8 tsp
• Cumin seeds - 1/2 tsp
• Black pepper - 1 tsp
• Ginger - 1 inch (cut into small pieces)
• Asafoetida - 1/4 tsp
• Cashews - a 15 to 18
• Curry leaves - few
• Salt - as per taste ( I used 3/4 tsp)
• Water - 6 cups for rice and 2 cups for dal

Method

1. Take the 2 cups raw rice and 1 cup dal.
2. Place the rice and dal in the cooker with enough water as mentioned. Here I have kept them separately as shown. You can also add them together. Close the cooker lid and cook for 4 whistles.
3. Now mix the dal and rice together, adding the required salt.
4. In another pan, add the ghee and when it is hot add the cumin seeds, black pepper, curry leaves, ginger, asafoetida, cashews and fry till cashews become golden brown colour.
5. Now transfer this content to the cooked rice and dal and mix well.
6. Add some more ghee if you are not health concerned.
7. Mix well and serve hot with sambar and chutney.

Notes:
1. If you are using dalda, you can add half ghee + half dalda. I used fully ghee only.
2. If the pongal is bit dry, you can add, 3 to 4 tsp, hot water, to make the perfect consistency.
3. If the pongal is watery, you can cook for some more time, till it comes to the correct consistency.

Delicious and tasty ven pongal is ready to be eaten. 

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