Black Rice Paniyaram / Appe (Healthy South Indian Breakfast)

 

           Paniyaram or Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamil Nadu. In simple words, they are generally fried idlis or dumplings made with leftover idli / dosa batter in a mould called chatti. They are served with coconut chutney and sambar.      

            However, check out my version of Paniyaram made of Black Rice, that are very crispy from the outside, soft from inside and yummy in taste. Healthy and nutritious, they are diabetic friendly too. Serve as a breakfast menu with coconut chutney, as an appetizer with tomato sauce or as a tea-time snack. Choice is yours. Just give it a try and enjoy !!!!

          These Paniyarams are actually a snack on the go which can be dished out in a jiffy. They are quite filling and is a great kitty party / kids recipe too. You can also pack them as a lunch box meal. So check out the step by step pictorial recipe to prepare them.

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from Paniyarams, idli, dosa, tikki and uthapam also can be made. 

Ingredients - 

• 1 cup Black rice
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 3 tbsp. coriander leaves, chopped
• salt to taste
• 1 tsp. red chili flakes
• oil to grease the Paniyaram Chatti

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal
• 1/4 tsp. asafoetida

          Soak the Black rice, lentil and fenugreek seeds overnight or for 4-5 hours. 

          Blend to a smooth paste by adding required quantity of water. Adjust the consistency. Add salt to taste and keep aside overnight to ferment. 

          To the batter, add rest of the ingredients and mix well.

          Heat a Paniyaram Chatti and grease well. Drop spoonful of the prepared batter in it and cook, covered on a low flame for 4-5 minutes or till one side is done. Flip it over and cook the other side too. 

           Make similar Paniyarams with the remaining batter and serve them for breakfast with coconut chutney, as a tea time snack, as a lunch box meal or as an appetizer with tomato sauce.

                         Soak Black rice, lentil & fenugreek seeds overnight or for 4-5 hours. 

                                  Add salt to taste and keep aside overnight to ferment. 

                                 After it is fermented.

                                  To the batter, add rest of the ingredients and mix well.

                       Heat a Paniyaram Chatti & grease well. Drop spoonful of the batter in it 

                       & cook, covered on a low flame for 4-5 minutes or till one side is done.

                                  Flip it over & cook the other side too.

                      Serve them for breakfast with coconut chutney, as a tea time snack, as a

                      lunch box meal or as an appetizer with tomato sauce.

Black Rice Uttapam

 

           Uttapams are shallow fried traditional South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

           So start your day with some yummy Black Rice Uttapams, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

           Do try this amazing and wholesome Uttapams and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. You can go wild with your imagination regarding the toppings. So check out a quick step by step pictorial recipe to prepare this great comfort meal. 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from uttapams, dosa, idli and paniyaram also can be made. 

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required
• 2 green chilies
• 1" ginger, roughly chopped
• oil for shallow frying

Topping - 

• 1 onion, chopped
• 1/4 cup carrot, grated
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

             Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste along with ginger, green chilies and required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it overnight. 

             For the topping - Mix together onion, grated carrot, green chilies & coriander leaves. Keep aside. 

            To make the Uttapams, heat a non stick tawa / griddle. Drizzle some oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. 

          Pour a ladleful of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it.  

          Add some of the onion-carrot mix over it and gently press it down with the back of the ladle. Fry on a medium flame for a minute or two or till done. Flip it over and cook the other side too for a minute. Transfer to a serving plate.

           Make similar uthappams with the remaining batter. Serve them hot with sambar and coconut chutney.

                            Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

                                   Wash well, rinse & soak in sufficient water overnight. 

                        Blend to a smooth paste along with ginger, green chilies & required

                        quantity of water.

                                  The batter should be of pouring consistency. 

                                  Add salt to taste and ferment it overnight.

                                 The fermented batter. 

                        Mix together onion, grated carrots, green chilies & coriander leaves. 

                        Keep aside. 

                      Heat a non stick tawa. Drizzle some oil & spread around. Sprinkle some

                      water. After it sizzles off, wipe dry with a tissue paper. Pour a ladleful of 

                      the batter & spread in a circular motion with the back of the ladle. Drizzle

                      some oil around the edges & over it. Add some of the onion-carrot mix

                      over it and gently press it down with the back of the ladle. Fry on a medium

                      flame for a minute or two. 

                       Flip it over & let it cook the other side too for a minute. Transfer to a 

                       serving plate. Make similar uthappams with the remaining batter.

                                 Serve them hot with sambar and coconut chutney.

Black Rice Idli

 

              Idlis are healthy steamed South Indian breakfast which is very popular in Indian restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

               So start your day with some yummy Black Rice Idlis, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

              Do try these amazing and wholesome idlis and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. So check out a quick step by step pictorial recipe to prepare this comfort meal. 

       

           Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from dosa, idli, paniyaram and uthapam also can be made. 

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required
• oil to grease the idli moulds

            Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

             Mix the batter well and adjust the consistency by adding more water if needed. Spoon a ladleful of the batter into greased idli moulds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

             When it slightly cools down, demould them and serve with coconut chutney and sambar for a wholesome meal. 

                          Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

                                  Wash well, rinse & soak in sufficient water overnight. 

                           Blend to a smooth paste by adding required quantity of water. Add 

                           salt to taste and ferment it for 6-8 hours.

                                  After fermentation.

                        Mix the batter well & spoon a ladleful of it into greased idli moulds.

                                  Steam for 15-20 minutes or till done. 

                              Serve with coconut chutney and sambar for a wholesome meal. 

Black Rice Dosa

 

           Dosas are shallow fried South Indian breakfast which is very popular in Indian restaurants worldwide. They are very nutritious, wholesome and a perfect meal in itself. It is prepared from fermented rice-lentil mix. However, give it a healthy twist by substituting white rice with fibre rich black rice. 

           So start your day with some yummy Black Rice Dosa, accompanied with coconut chutney and sambar. This wonder rice is both diabetic and heart friendly. It is a great substitute to normal white rice and has a lot of health benefits and antioxidants. 

           Do try this amazing and wholesome dosa and introduce something new to your family. Besides breakfast, they can also be served for brunch, lunch / dinner or packed for a lunch box meal. So check out a quick step by step pictorial recipe to prepare this comfort meal. 

          Black rice, also know as forbidden rice is widely found in the North Eastern states of India where it is very popular. It is also found in other countries like Indonesia, Philippines and Thailand. 

          This forbidden rice has numerous health benefits as it has a good amount of anti oxidants, proteins, fibers and is low in calories. 

          It is good for the prevention of obesity and diabetes. Black rice is nutty in taste and texture with a very unique flavour. 

          You can prepare many healthy and interesting recipes with this wonder rice. Apart from dosa, idli, paniyaram and uthapam also can be made. 

• 1 cup black rice
• 1/3 cup urad dal (black lentil)
• 1/2 tsp. fenugreek seeds
• salt to taste
• water as required
• oil for shallow frying 
• sambar, coconut chutney & podi to serve

             Wash well, rinse & soak black rice, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend to a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours.

            To make the dosa, heat a tawa / griddle. Drizzle 1/4 tsp. oil and spread around. Sprinkle some water. After it sizzles off, wipe dry with a tissue paper. This ensures a non-stick coating.

          Pour a ladle of the batter and spread in a circular motion with the back of the ladle. Drizzle some oil around the edges and over it. Fry on a low flame till one side turns light brown.

          Flip it over and cook the other side too. Make similar dosas with the remaining batter. Each time you make a dosa, rub a cut onion on the tawa for easy removal of the dosa. Serve them hot with sambar and coconut chutney.

                           Take 1 cup black rice, 1/3 cup urad dal & 1/2 tsp. fenugreek seeds.

 

                                  Wash well, rinse & soak in sufficient water overnight. 

                           Blend to a smooth paste by adding required quantity of water. Add 

                           salt to taste and ferment it for 6-8 hours.

                                  After fermentation.

                      Heat a tawa / griddle. Pour a ladle of the batter & spread in a circular 

                      motion with the back of the ladle. Drizzle some oil around the edges &

                      over it. Fry on a low flame till one side turns light brown. Flip it over 

                      and cook the other side too. 

                                 Serve them hot with sambar and coconut chutney.

Dondakaya Pachadi (Ivy Gourd / Tindora / Tendli Chutney - Andhra style)

 

           Dondakaya Pachadi is an Andhra style spicy and tangy chutney made of Ivy Gourd or Tendli. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ivy Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ivy Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

        

• 300 gms. Ivy Gourd, sliced
• 2 tbsp. oil
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ivy Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. When done, switch off the flame and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

                                  Sliced Ivy Gourd.

                                  Heat oil in a pan & sauté the cumin seeds for a few seconds. 

                               Add the chopped garlic & green chilies. Sauté till light brown.

                    Add the Ivy Gourd, salt to taste, turmeric powder & roasted coriander 

                     powder. Mix everything well and cook, covered till it is almost done.

                           Add the chopped coriander leaves & continue to sauté for a minute. 

                                  Keep aside top cool down. 

                                  Then blend coarsely in a mixer grinder. 

                     Tempering - Heat oil in a pan & temper with mustard seeds, dry red 

                      chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

                                 Add the coarsely ground paste & stir fry for 4-5 minutes. 

                                  Serve with steamed rice, paratha or chapatti.