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Rekz
doofus_maximus
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Re: dinner
by Guest Thu May 26, 2011 10:02 pm
Is that paniyaaram? I've never eaten or made it but it certainly looks delicious.
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Re: dinner
by Rekz Fri May 27, 2011 6:58 am
doofus_maximus wrote:
wow DM...This is my fav
looks really yummy...i can have some 20 to 30 of them in one shot...
Rekz- Posts : 1086
Join date : 2011-04-30
Re: dinner
by Merlot Daruwala Fri May 27, 2011 7:05 am
Rekz wrote:wow DM...This is my fav
Don't feel shy. Just tell him and Doofy will drop whatever he's doing and rush to the kitchen to fulfill your wishes. And oh, if you fancy a foot rub while you dig into the paniyaaram, just say so.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: dinner
by Merlot Daruwala Fri May 27, 2011 7:07 am
Huzefa Kapasi wrote:what is it? alu bonda lightly fried?
Nah. Leftover idli batter with a tadka and cilantro, pan-fried in a cross between a frying pan and an idli stand.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: dinner
by Rekz Fri May 27, 2011 7:09 am
Huzefa Kapasi wrote:what is it? alu bonda lightly fried?
This is wonderful southie snack...
But i like only home-made paniyaarams
Rekz- Posts : 1086
Join date : 2011-04-30
Re: dinner
by Rekz Fri May 27, 2011 7:10 am
Merlot Daruwala wrote:Rekz wrote:wow DM...This is my fav
Don't feel shy. Just tell him and Doofy will drop whatever he's doing and rush to the kitchen to fulfill your wishes. And oh, if you fancy a foot rub while you dig into the paniyaaram, just say so.
Doofy sounds cute
Rekz- Posts : 1086
Join date : 2011-04-30
Re: dinner
by Guest Fri May 27, 2011 7:17 am
Merlot Daruwala wrote:Huzefa Kapasi wrote:what is it? alu bonda lightly fried?
Nah. Leftover idli batter with a tadka and cilantro, pan-fried in a cross between a frying pan and an idli stand.
amajing.
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Re: dinner
by Impedimenta Fri May 27, 2011 10:37 am
doofus_maximus wrote:
this is delish. do you have the thingie to make this thingie at home?
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Re: dinner
by doofus_maximus Fri May 27, 2011 11:07 am
Impedimenta wrote:
this is delish. do you have the thingie to make this thingie at home?
of course we have the thingie to make the thingie. It is a must have in any north Karnataka folks' home.
doofus_maximus- Posts : 1903
Join date : 2011-04-29
Re: dinner
by .|Sublime|. Fri May 27, 2011 11:38 am
doofus_maximus wrote:
with what?
btw, i think there should be some rule that you must post a pic of your dish not lift it off some site.
kuzhi paniyaram at Grand Sweets in Adyar is good. I do not like their side dish - do not know what it is - tasted and looked like a confused sambar. I had paniyarams once and only once because I made the mistake of watching them make it. big mistake - ignorance is bliss makes perfect sense in this context. each of those cavities in the thingie was half filled with oil - yes half filled. no wonder the paniyaram came out soft and delectable.
so i bought a non stick version of that thingie and make it at home with much much less oil.
.|Sublime|.- Posts : 387
Join date : 2011-05-02
Re: dinner
by doofus_maximus Fri May 27, 2011 11:42 am
wifey made chutney to go with gunpangulu..
we don't use too much oil for anything let alone making this.. no deep fried stuff at all.
we don't use too much oil for anything let alone making this.. no deep fried stuff at all.
Last edited by doofus_maximus on Fri May 27, 2011 11:52 am; edited 1 time in total (Reason for editing : once..)
doofus_maximus- Posts : 1903
Join date : 2011-04-29
Re: dinner
by .|Sublime|. Fri May 27, 2011 11:53 am
Merlot Daruwala wrote:Huzefa Kapasi wrote:what is it? alu bonda lightly fried?
Nah. Leftover idli batter with a tadka and cilantro, pan-fried in a cross between a frying pan and an idli stand.
more like extra fermented dosa batter. idli batter would work too but extra fermented dosa batter is preferred.
the reason i insist on this distinction is to emphasize the chronology in the life cycle of the dough.
fresh unfermented batter is used to make white dosa very soon after it has been ground. my uncle is a big white dosa fan and the reason it is called white dosa is that the dosa simply refuses to turn golden brown.
fermented batter is used to make idlis. first dibs goes to idlis because the batter that sits in the bottom of the container will not yield soft jasmine like idlis.
the remaining batter is good for dosas. basically dosas can be made with any quality of batter. idlis are more fussy.
a bit more fermentation, you can make utthapams and paniyarams.
if you have some dough left over after all this, you use this as a starter to quick start your next batch of batter.
.|Sublime|.- Posts : 387
Join date : 2011-05-02
Re: dinner
by doofus_maximus Fri May 27, 2011 11:56 am
.|Sublime|. wrote:
more like extra fermented dosa batter. idli batter would work too but extra fermented dosa batter is preferred.
the reason i insist on this distinction is to emphasize the chronology in the life cycle of the dough.
fresh unfermented batter is used to make white dosa very soon after it has been ground. my uncle is a big white dosa fan and the reason it is called white dosa is that the dosa simply refuses to turn golden brown.
fermented batter is used to make idlis. first dibs goes to idlis because the batter that sits in the bottom of the container will not yield soft jasmine like idlis.
the remaining batter is good for dosas. basically dosas can be made with any quality of batter. idlis are more fussy.
a bit more fermentation, you can make utthapams and paniyarams.
if you have some dough left over after all this, you use this as a starter to quick start your next batch of batter.
good description...
Microbes rule the world..
doofus_maximus- Posts : 1903
Join date : 2011-04-29
Re: dinner
by Marathadi-Saamiyaar Fri May 27, 2011 11:57 am
Huzefa Kapasi wrote:what is it? alu bonda lightly fried?
A quintessential Iyer delicacy.
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Age : 110
Re: dinner
by Merlot Daruwala Fri May 27, 2011 12:44 pm
Marathadi-Saamiyaar wrote:Huzefa Kapasi wrote:what is it? alu bonda lightly fried?
A quintessential Iyer delicacy.
What rubbish. AFAIK it's eaten all over South India. I know for sure it's a Mangalorean delicacy where it's called appe / paddu and also relished in North Karnataka.
I'm pretty sure, this - like dosas - originated from Mangalore and was imported into Thamizh-land by Jain monks.
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: dinner
by Merlot Daruwala Fri May 27, 2011 12:48 pm
.|Sublime|. wrote:
more like extra fermented dosa batter. idli batter would work too but extra fermented dosa batter is preferred...
fermented batter is used to make idlis.
You seem to be saying the same thing that I said. If idli batter = fermented dosa batter, then isn't leftover idli batter = "extra fermented dosa batter" = paniyaaram batter?
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
Re: dinner
by .|Sublime|. Fri May 27, 2011 12:51 pm
Merlot Daruwala wrote:.|Sublime|. wrote:
more like extra fermented dosa batter. idli batter would work too but extra fermented dosa batter is preferred...
fermented batter is used to make idlis.
You seem to be saying the same thing that I said. If idli batter = fermented dosa batter, then isn't leftover idli batter = "extra fermented dosa batter" = paniyaaram batter?
you are correct - i missed the leftover part in your post.
.|Sublime|.- Posts : 387
Join date : 2011-05-02
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