Indulge in the delightful taste of Gun Kurunda Paniyaram, a unique South Indian evening snack that's both savory and satisfying. This recipe elevates the classic paniyaram with the addition of flavorful gun kurunda (a type of lentil-based batter), creating a delightful textural contrast and a burst of aroma. Imagine the soft, spongy interior of the paniyaram perfectly complementing the subtle tang of the gun kurunda, creating a truly unforgettable culinary experience. This recipe is perfect for a quick and easy snack, or as a delightful addition to your next South Indian feast.
Forget complicated recipes and lengthy preparations! This easy-to-follow guide will walk you through each step of making delicious Gun Kurunda Paniyaram, from preparing the batter to achieving the perfect golden-brown finish. Get ready to impress your family and friends with this authentic South Indian treat that's sure to become a new favorite. Let's get started!
Tools Needed
- Mortar and pestle
- Pan
- Pit pan (paniyaram pan)
- Grater
Ingredients
- Roasted peanuts: 1/2 cup
- Grated coconut: 1/2 cup
- Peanuts: 1/4 cup
- Black cumin seeds (sukku): a pinch
- Maida flour (all-purpose flour): 1 cup
- Rice flour: 2 tablespoons
- Sugar: 2 tablespoons
- Nendraplam (plantain): 1
- Ghee (clarified butter)
- Water: 1/4 cup
- Apple soda (optional): 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Filling and Batter
- Grind the roasted peanuts, peanuts, and black cumin seeds separately in a mortar and pestle. Mix this with 1/4 cup of water to remove any dust.
- Fry the grated coconut in ghee until fragrant.
- Mix the maida flour, rice flour, sugar, and mashed plantain. Add water to form a smooth batter. Add apple soda (optional).
- Combine the groundnut mixture, fried coconut, and a little of the batter to create a thick paste. Roll this into small balls (gooseberry size).
Step 2. Shape and Prepare Paniyaram
- Heat ghee in a pit pan. Dip each ball into the batter before placing them into the holes of the pit pan.
Step 3. Cook the Paniyaram
- Cook on medium heat, flipping the paniyaram to ensure even cooking.
Step 4. Serve
- Once golden brown and cooked through, remove from the pan and serve.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For a coarser texture, coarsely grind the groundnut mixture.
- Adding a pinch of sukku (black cumin) powder enhances the aroma.
- Ensure the batter is thick enough to hold the shape of the balls.
Nutrition
- N/A
FAQs
1. Can I substitute the gun kurunda with another lentil?
Yes, you can experiment with other lentils like toor dal (split pigeon peas) or masoor dal (red lentils), but the flavor might slightly differ. Adjust the water accordingly to achieve the right consistency.
2. How can I make my paniyaram crispier?
Ensure your paniyaram pan is well-oiled and hot before pouring the batter. Cook on medium heat to allow the paniyaram to cook through evenly and crisp up nicely. You can also slightly increase the cooking time for extra crispiness.
Enjoy your freshly made, healthy Gun Kurunda Paniyaram! This recipe is a perfect blend of taste and nutrition, making it an ideal snack for any time of day. We hope you enjoyed this simple yet flavorful South Indian treat and will share it with your loved ones.