Mostly I make kuzhiappam with the last batch of idly/ dosa batter (what people call adi-maavu) because that is concentrated with rice flour and is perhaps sour which is suitable for this dish. When I prepare so, I add a handful of sooji or rava to get crisp kuzhiappams. That’s when this idea flashed me; why not I try kuzhiappam with samba wheat rava.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
1. Fine samba wheat rava – 1 cup
2. Dosa/ Idly batter – 1 cup
3. Oil as required
4. Salt to taste
5. Mustard seeds – ¼ tsp
6. Urad dal – 1 tbsp
7. Bengal gram – 1 tbsp
8. Asafoetida – 1 pinch
9. Onion chopped – 1
10. Capsicum small – 1
11. Coriander chopped – 2 tbsp
12.Curry leaves – 1 sprig
13.Green chilies – 2 finely chopped
14.Cooking soda – 1 pinch
Step 1: Dry roast the wheat rava and add it to the batter; add necessary salt and water to get a thick idly consistency batter. Leave aside for 15 minutes.
Step 2: In parallel, heat oil in a pan and splutter mustard seeds in, fry urad dal & Bengal gram in it, sprinkle asafoetida, curry leaves, chopped green chilies and sauté onion and then capsicum in it.
Step 3: Mix the prepared tempering to the batter and add a pinch of cooking soda and chopped coriander leaves.
Step 4: Heat the kuzhiappakal and spoon batter into each shack; drizzle oil and cook in simmer until the flipside is roast and brownish.
Step 5: Now turn all the kuzhiappams to get done on the other side; drizzle more oil if required.
Step 6: Take out and repeat batches for entire batter.
Step 7: Serve hot and crisp with coconut chutney or idly podi.
* Add your choice of vegetables to add more nutrition, color and taste.