I believe in using my culinary equipment as often as possible. I therefore like to experiment and create different kinds of kuzhippaniaram (fritters) to make use of the kuzhippaniaram mould. I have already given recipes for Kuzhippaniaram with dosai batter and All Wheat Kuzhippaniaram without dosai batter. I have always wanted to combine cheese with the milk and egg batter and make fritters without deep frying to arrive at a high protein, low fat snack. This is a western kuzhippaniaram as I have used oregano seasoning for flavouring. I would have liked to use dry garlic powder, but it is not easily available in Chennai and has a poor shelf life even if it is, so I have used fresh garlic in the preparation.
This cheesy kuzhippaniaram has a very high satiety value. It can be easily packed in a lunchbox if there is a heating facility at the consumption end. It can also be refrigerated for 2 or 3 days and microwaved to bring it back to its crisp state.
The hen’s egg provides 13g of protein and 13g of fat per 100g. Cow’s milk provides 3.2g of protein and 4g of fat per 100g and the mozzarella cheese provides 22g of protein and 22g of fat per 100g. The fat in these foodstuffs also carries vitamin A in large quantities. The product is not deep fried and uses only a quarter teaspoon of ghee in each depression of the mould. Therefore it is a high protein, high energy, and low fat snack.
- 3 C Maida (Refined Wheat Flour)
- 1 T Baking Powder
- 1 tsp Salt
- 2 Eggs
- 2 C Milk
- 1 T Mozzarella or Cheddar Cheese (crumbled)
- 1 C diced Onion
- 2 T finely diced Garlic
- 1 tsp Pepper Powder
- 1 T Oregano Seasoning
- Ghee (Clarified Butter) as required
- Sift the flour and baking powder.
- Beat the eggs and milk together.
- Place the flour in a large bowl.
- Add the milk in small quantities and mix using a wire whisk till all the milk is used up.
- Add the onion, garlic, pepper powder, oregano seasoning, salt, and cheese, and mix till well blended.
- Heat a non-stick kuzhippaniaram mould. Place a quarter teaspoon of ghee in all the depressions.
- Drop a spoonful of batter into each depression, taking care not to fill to overflowing capacity.
- Cook till the surface is covered with bubbles.
- Turn over the paniaram and cook for another 2-3 minutes.
- Remove and serve hot.
- Have the milk and the eggs at room temperature for easy mixing.
- Do a minimum of whisking to avoid strands developing in the batter.
- If the cheese cannot be crumbled, grate it.
- If you are not using a non-stick kuzhippaniaram mould, then you will have to use a teaspoon of ghee in each depression, thus increasing the fat four times.