Kaaramani Paniyaaram/Cow Pea Appe

IMAGERY :

Lock down period brings out the new cooking talents among everyone and it has proven to be a learning period. It has also given me a time to experiment new dishes, where I could enter my kitchen after a long time. With a usual thought of trying something new, I came across this recipe of making Paniyaaram with Cow Peas/Kaaramani. So sharing with you all, the most healthy recipe, Kaaramani Paniyaaram. I have used the Black-Eyed Pea variety of Cow Pea. 

To say about the nutritive value, Cowpea seeds provide a rich source of proteins and calories, as well as minerals and vitamins. The seed contains of about 25% of protein and very low fat content. The starch gets digested very slowly compared to other cereals which is a great benefit to human health. It is a rich source of Follic Acid and much more beneficial for Pregnant women. Cow Pea is referred as "POOR MAN's MEAT" due to the high levels of protein. These little facts made me feel why not Cow Pea and may be not very often, but once in a while I can make this dish for y kid as the nutritional value is so good. And this is a Kids special recipe too, which is made with Cow pea alone, no inclusion of rice or urad dal for the batter. Lets Check in to the recipe.

INGREDIENTS : 

Cow Pea/Kaaramani - 1 cup (I have used a tumbler here)

Onion                        - 1 big sized

Green Chili               - 3 (As per your taste)

Curry leaves             -  2 arc

Ginger                      -  2 Inch piece

Grated Coconut        - 1/2 cup

Salt                           - as required

Ghee                         - 4 tsp

Urad Dal                  - 2 tsp

Coriander leaves      - a few

PREPARATION : 

• Soak the Cow Pea over night and grind it to a fine paste. The consistency should be like idli batter.
• Heat a wok and add 4 tsp ghee followed by 2 tsp urad dal. Once the dal turns golden, add finely chopped - green chilies, ginger and curry leaves. 

• Saute a little and add finely chopped onion. Once the onion becomes golden brown, add grated coconut.

• Add a little salt for this and mix well. Transfer this mix to the batter and mix them all together. 
• Add finely chopped coriander leaves and mix the batter. Add little salt for the batter and you can make the paniyaarams immediately without fermentation.

                           

• Heat the appe pan and add oil needed for the appe to cook. Pour the batter and cook it on both sides.
• When served with a coconut chutney or a kaara chutney, softy soft Kaaramani Paniyaram will just be gobbled in minutes.