This weekend was quite busy with “Avaniavittam” in the start of the week. I began all pre preparation on Sunday evening so that the day of the festival will not be very tedious. It is customary in my house to make idli and appam on Avaniavittam and this is the first neivedyam to God early in the morning followed by a festive lunch. The lunch is also elaborate comprising “morekuzhambu“, rasam, cabbage vadai, Paal paysam, poli, colocasia roast, Appalam… Whew…. Though a small family this menu keeps you in the kitchen for long. For dinner I tried to exhaust the leftover ragi idli /dosa batter in the form of a healthy vegetable oothappam. I made thick oothappams and topped them with loads of vegetables and it was accompanied by a spicy ginger chutney… A hack to enhance our digestive juices after all that gorging. At the end of the day the ragi batter still refused to get over. So today it returned to our dining table as delicious crisp kuzhipaniyarams. Truly a lip smacking breakfast paired with ginger chutney again.
INGREDIENTS
- RAGI DOSA BATTER FERMENTED – 1 CUP
- ONIONS, CABBAGE AND TOMATOES FINELY CHOPPED – 1 CUP
- GREEN CHILLY – 4 FINELY CHOPPED
- CORIANDER LEAVES – HANDFUL FINELY CHOPPED
- ASAFOETIDA – A PINCH
- SALT – A PINCH
METHOD
- Mix all the given ingredients.
- Grease the kuzhipaniyaram kal and ladle small spoonfuls of the batter.
- Once crisp on the underside, turn over and cook till done.
For ragi dosa batter refer my blog
