Amaranth-Kuzhi-Paniyaram

#AmaranthKuzhiPaniyaram : #Amaranth  is a leafy vegetable 
( greens ) and its seed is also known as amaranth. Amaranth is nothing but widely used leafy vegetable called Thandu keerai or Mulai keerai in Tamil. The seeds of these plants are called amarnath seeds or simply amaranth or #amarantham in Tamil. It is called #RajgiraKara in Chhattisgarh.

Amaranth Seeds

There are many varieties of amaranth. Some are cultivated for food and some are grown as ornamental plants and some grow in wild. The leaves of some amaranth are in green in color, some are green and red in the middle and fully red in color. The whole plant is edible. The leaves are used as leafy vegetable, the stem is also cooked and the seeds are also used to make dishes. Even the white roots are cleaned, peeled and used in the preparation of sambar. Some amaranth flowers are strikingly beautiful and red in color and which produce lots of seeds. All the seeds are edible whether its cultivated or garden or wild varieties .

To know more about the plant
Amaranth Plant
Several studies have shown that like oats, amaranth seed or oil may be of benefit for those with hypertension and cardiovascular disease. Regular consumption reduces blood pressure and cholestrol levels, and also improves antioxidant status & immune parameters.

Source : http://en.wikipedia.org/wiki/Amaranth

Here I have used amaranth seeds along with other ingredients.

Pre Planning            : one hour before
Preparation time      : 1/2 hour
Cooking time           : 8 - 10 mins/btach

Can prepare 15 paniyarams.

Ingredients :
1 cup	Idly Maavu [ Idly Batter ]
1/4 cup	Amaranth
1/4 cup	Rawa [ sooji ]
1/8 cup	Sego [ Javvarisi ]
1/8 cup	Buckwheat Flour
3/4 Tsp	Salt
To Saute :
1/4 cup	Fenugreek leaves
1	Onion, chop nicely
1 or 2	Green chilly, chop nicely
7 to 10	Curry leaves, chop nicely
3 Tsp	Coriander leaves chopped
3 Tsp	Carrot grated
3 Tsp	Bottle gourd chopped nicely [ optional ]
To Temper :
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split
2 Tsp	Gram dhal
1/4 Tsp	Asafoetida powder

Oil to make kuzhi paniyaram.

Method :

Soak sego [ javvarisi ] in water an hour before start preparing batter for kuzhi paniyaram.

Pressure cook Amaranth with 1/2 cup of water for a whistle and 8 minutes at SIM.

Keep aside.

Half an hour before start making kuzhi paniyaram mix Idly maavu, salt and rawa adding 1/4 cup of water. 

It should be of Dosai batter consistency.

It would attain idli batter consistency after rawa get soaked up.
Mix carrot and bottle gourd also.

Grind soaked sego in a mixer and add into the batter.

Add cooked Amaranth also into the batter. Mix well.
Keep aside for half an hour.

After half an hour heat kuzhi paniyara kal on a stove over medium flame.
Heat a kadai on another burner over medium flame with oil.

Crackle mustard seeds and then add dhals.
Then add asafoetida, curry leaves, green chilly and onion.
Saute until onion becomes transparent.

Now add fenugreek leaves and coriander leaves.
Saute for half a minute and transfer into the batter and mix well.
Now the batter is ready.
The kuzhi paniyara kal would have become hot.

Pour 1/4 Tsp of oil in each pit.
Half fill each pit with batter.

Sprinkle oil over the kuzhipaniyaram.
Turn upside down using a spoon once the rims become golden color.

Cook until both sides turn golden color.
Transfer into a serving vessel.

Again grease the pit and pour batter to make one more set of kuzhi paniyaram.

Crunchy tasty amaranth kuzhi paniyaram is ready!!

Serve hot with sambar or tomato chutney. 

The inclusion of amaranth has given a nice texture to the kuzhi paniyaram.

Other Kuzhi Paniyaram recipes :

For Tiffin Varieties

Breakfast/Dinner Recipes