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You are here: Home / Easy Tiffin or Quick Dinner Recipes / Instant Idli Dosa Recipes / Broccoli Chutney Stuffed Kuzhi Paniyaram Recipe

Broccoli Chutney Stuffed Kuzhi Paniyaram Recipe

July 27, 2012 By Sangeetha Priya 4 Comments

Here are two recipes in a single post. First one is Broccoli chutney, best side dish for tiffins. The next one is broccoli chutney stuffed kuzhi paniyaram. The recipes are in detail, OLD POST UPDATED…
Broccoli Chutney Ingredients

Broccoli – 1 Medium Size (Approx 3/4 Cup Shredded)
Onion – 1 Number (Medium)
Green Chili – 2-3 Numbers
Ginger – Small Piece
Tomato – 1 Number , Small Size
Shredded Coconut – 1 Tbsp
Dhalia/Roasted Gram – 2tsp
Urad Dhal – 1 Tbsp
Optional Chana Dal – 1/2 Tbsp
Gooseberry size Tamarind
Coriander Seeds or Powder – 2tsp
Garlic – 3-4 Numbers (Optional)
Oil – 1 Tbsp

Method

  • Heat oil add sliced onion, ginger, green chilis, chopped garlic and urad dhal saute till onion changes golden brown.
  • Add roughly chopped tomato and saute till tomato mashes well.
  • Add chopped or shredded broccoli cook till it become soft and tender.
  • Add coriander powder saute for a minute or two finally add coconut and roasted gram then remove from heat.
  • When cooled completely, grind with less water to fine paste.
  • Temper the chutney as desired.

 

Now the chutney is ready, you can serve it with any tiffin varieties or can stuff in paniyarams like shown below. Old Picture below

Notes

  1. You can either shredded or chop the broccoli, the chutney color depends on how fresh and green your broccoli is, also when you saute well the color turns light.
  2. You can add a sprig of spinach with broccoli while sauteing to get vibrant green.

Paniyaram Ingredients

Mustard, Cumin seeds
Oil – 2tsp
Onion – 1 number
Curry leaves – Few
Idli/Dosa batter – 3-4 Cups

Method

  • Chop the onion and curry leaves.
  • Heat Oil temper Mustard, when splutters add Cumin Seeds then chopped onion and curry leaves, saute till onion changes pink color.
  • Cool and mix with idli/dosa batter.
  • Heat paniyara kal (if like to add oil add one or two drops).
  • First fill half of the holes/Kuzhi with batter.
  • Next 2tsps of broccoli chutney, then fill remaining with batter.
  • Now flip the paniyarams after 3-4 mins of cooking in medium flame.
  • Cook the other side for another 3-4 minutes and both sides turn golden brown then its done.
  • Remove them and pour the next batch of batter, repeat till you finish all the batter.
  • No side dish is required if you stuff more chutneys inside paniyaram.

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Filed Under: Idli Dosa Varieties, Instant Idli Dosa Recipes Tagged With: Broccoli chutney, broccoli dip recipe, broccoli paniyaram in appe pan recipe, Chutney, healthy chutney, Healthy Recipes, How to stuff broccoli chutney in kuzhi paniyaram, Nitha Kitchen, stuffed or sandwiched paniyaram, thugaiyal, Tiffin Varieties, Veg, Vegan

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Reader Interactions

Comments

  1. Linsy Patel

    March 9, 2015 at 5:39 pm

    Looks very tempting

    Reply
  2. Veena Theagarajan

    March 9, 2015 at 2:42 pm

    interesting chutney.. love the color.. will try soon

    Reply

Trackbacks

  1. Veggies Stuffed Kuzhi Paniyaram | Mixed Veg Sandwiched Appe - Nitha Kitchen says:
    February 1, 2019 at 10:12 am

    […] For step by step pictures you can refer below pictures or I have already posted broccoli chutney stuffed appe in this way so you can refer HERE. […]

    Reply
  2. Kongunadu Peanut Chutney | Verkadalai Chutney Recipe - Nitha Kitchen says:
    April 25, 2018 at 11:04 am

    […] other green chutney displayed here in the first picture is Broccoli Chutney and Mixie version Idli Dosa batter recipe you can get […]

    Reply

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