Ingredients
Mustard , Jeera – 2 teaspoons and asofoetida for seasoning
Grated coconut-1 tablespoon
Green chillies chopped1-2
Coriander leaves/ curry leaves for garnishing.
Salt to taste
The above ingredients is for 250gms of batter to be used.
Season the mustard seeds , jeera and asofoetida in a teaspoon of oil and add to the batter. Add the rest of the ingredients and mix together.
Place the kuzhiappam in gentle flame and preheat.
In the nonstick kuzhiappam plate add little oil to each of the wells and then add batter to just fill each well.Wait for a few minutes until cooked and brown and gently flip using a skewer or something similar and cook on both sides.
Serve hot with chutney/ podi/ sambhar
