Kiddo spent the first one and a half years of his life teaching me baby language. I learnt ‘Goo goo’, ‘Gaa gaa’ and ‘Hee hee hee’ from him. Then I graduated to learn more difficult words like ‘Awwa Mee mee’, ‘Bhuga buga buga’, ‘tatanga’ and ‘Mammam mammam’.
By the time he was two, we were conversing easily in his language. He didn’t share the same enthusiasm in learning my language though. So googoo-s and gaga-s it was, for a long time.
I used to wonder whether the hours of reading to him was any useful or whether he was just a slow learner wrto languages. My doubt was clarified when we were shopping in the supermarket and he came across strawberries. They weren’t fresh, so I took him to another aisle.
Kiddo, who was two years old then, kept pointing frantically in the direction of strawberries and I kept ignoring the request. He finally blurred out ‘Stabedy Stabedy’. My surprise, my wonder and my happiness knew no bounds. So kiddo could talk, when he wanted to!
I had bugged my MIL to make these kuzhi paniyarams as a tea time snack this weekend. So when I took the camera out, kiddo started scribbling frantically in his note pad and wanted that to be a part of the picture. The way he was scribbling, as if it is the most urgent thing in the world, reminded me of the way he was pointing at those strawberries when he was two.
Enjoy these paniyarams while I am enjoying the little happy moments of life :)
Special Utensils : Paniyaram Chatti
- Dosa Batter : 1 cup
- Coconut grated : 1/4 cup
- Onion : 1 small, chopped fine (optional)
- Ginger : 1/2″ piece, grated (optional)
- Green Chilies : 1 – 2, sliced
- Oil, for deep frying
- Mustard seeds : 1 tsp
- Urad dal : 1/2 tsp
- Curry leaves : 4-5
- Oil : 1 tsp
- Chop the onions, chilies. Grate ginger. Add this and the grated coconut to the dosa batter.
- Heat one tsp of oil, add the mustard seeds, curry leaves and urad dal. Once it splutters, add it to the dosa batter and mix well until everything is combined.
- Heat oil in a paniyaram pan and add about two tablespoons of batter into each pit.
- Turn over with a skewer or fork and cook until golden.
- Take off the pan and drain on a kitchen towel. Continue making paniyarams with the rest of the batter.
- Serve hot with coconut chutney.