Keerai Paniyaram using Soap Stone Cookware, today we are going to see how to prepare fluffy and spongy type (boosu – boosu) paniyaram in an ancient cookware which were used most commonly in every household or you can say in south Indian villages before non stick pan arrived. Paniyaram were made in either paniyaram kallu or cast iron pan with paniyaram pits. Though, you can see cast iron pans in few shops, but paniyaram kallu is very hard to find. I have seen my grandma and even my MIL using it.
I had been searching for a new paniyaram kallu when I came over Indus Valley page. This guys are doing a great and wonderful job by bringing out soapstone cookwares like dosa kallu, paniyaram kallu and even maakal chetti. Soapstone cookware make your food healthy and the food never looses its natural taste. Food remains hot for a very long time when served in maakal chetti. I do not know much about how stoneware cookwares are made but yes I have started using dosa kallu and paniyaram kallu in my kitchen.
I had ordered for both the soapstone pans from Indus Valley and got delivered in time. They had given instructions on how to cure the pan. I had followed the steps but didn’t complete it fully. Being overenthusiastic, I started cooking with dosa kallu on day 4 itself. Dosa came out very well but the kallu / stone got cracks because of direct heating as it was not properly cured. If you are going to use soapstone over direct flame then it should be cured properly. But that is not the case with fire cooking.
So after seeing the cracks, I was just shocked. I sent a picture of the damaged pan to Madhumitha of Indus Valley and though it was a mistake from my side, they agreed to change the pan and also cure it. So they cured both dosa and paniyaram kallu in their workshop and delivered to me. I’m very much thankful to these guys.
Now I have been using both the pan since one month and fully satisfied with it. I have tested dosa ‘n’ number of times and I should say that paniyaram made from soapstone pan gives you an awesome result. It reminded me of the paniyaram my grandma used to make. Perfect village style paniyaram 🙂 I never review any products in my blog other than the traditional ones like Mud Pots from Ancient cookware. I’m very much satisfied with Indus Valley products and service. This is not a sponsored post and purely my experience of using soapstone cookwares.
Enough about the pan now 🙂 This is a very simple recipe and made with left over idli batter. Add chopped keerai with few more vegetables like carrot and beans for extra nutritional benefits. You can also few mint and coriander leaves for nice aroma. If using this soapstone cookware, then make sure you adjust the cooking time accordingly, since they remain hot for a long time and you can switch off the flame and cook the last batch of batter. There are two ways to cook keerai paniyaram. Either you can follow this method of adding chopped keerai to the batter or you can puree the green leaves and add them.
I have not cured a soapstone tava or paniyaram pan but tried my hands on kalchatti and succeeded. I will share the steps to cure a soapstone cookware. For curing a soapstone, we need kanji (starch water).
- The process has to be repeated for 4 days. Wash the cookware very well in hot water. Let it dry completely.
- Grease your cookware inside and out with castor oil / velakennai. Now, rub turmeric powder and keep aside for 10-15 minutes. Now, wash it with hot water and wipe it dry. Fill it with starch water and keep it on stove top on low flame.
- Let it be there for 5-8 minutes. Remove it carefully using a kitchen cloth and discard the water. Let it cool down completely. Grease again with little castor oil and keep aside. Repeat this process for 4 days and your soapstone cookware will be ready to use.
Some of the other paniyaram recipes shared in my blog, Panchratan Dal Adai Paniyaram, Sweet Beetroot Thinai Paniyaram, Sorghum Banana Paniyaram, Millets Kara Paniyaram & Muttai Paniyaram. If you try any of my recipes, do share your feedback with us.
How to prepare Keerai Paniyaram
- 3 cup Idli batter
- 1 cup chopped palak keerai / spinach
- 3 green chilies - finely chopped
- 1 medium sized onion - finely chopped
- 10-15 curry leaves
- 1 tsp urad dal / ultham paruppu / split black gram
- salt to taste
- 1 tsp mustard seeds
- 1 tsp channa dal / kadala paruppu / split bengal gram
- Heat 1 or 2 tsp oil in a pan or kadai. Temper mustard seeds, channa dal, urad dal and curry leaves. Add chopped onion and green chilies. Cook for a while. Add chopped keerai and cook for 3-5 minutes. Remove from the heat and add this to idli batter. Adjust the salt and mix everything well. Keep aside.
- Take soapstone paniyaram pan and heat on low flame. Grease the pits with oil. Once the pan is hot, take a ladleful of batter and pour into each pits. Cover the pan with a lid and let it cook for few minutes. Now, turnover each paniyaram and cook till a toothpick inserted at the center of paniyaram comes out clean. Remove paniyaram with the help of needle like stick and proceed with the remaining batter. Serve paniyaram hot with mint or kara chutney.