Kuzhi Paniyaram with Idli Batter Recipe / Instant Paniyaram using Idli Batter

Tasty & Yummy Paniyaram made with Idli Batter

Kuzhi paniyaram (Tamil: குழி பணியாரம்) is Chettinad special cusine  made by steaming batter using a mould (Paniyarakkal in Tamil). This recipe is about making Paniyaram using  left over Idli Batter. We can enrich that batter with grated coconut, carrot, onion along with spicy tempering. We need Kuzhi paniyaram pan for making this yummy recipe.

Extremely soft and fluffy paniyaram with crunchy outer is a scrumptious tiffin / breakfast for the kids and family. Tastes well when served hot with chutney or sambar.

Mostly once a week, I make Kuzhi paniyaram for kids Lunch Box or for evening tiffin. I always reserve 2 cups of idli/dosa batter just to make yummy Paniyaram. With left over Idli/Dosa batter, this is a very quick and easy to make tiffin. We can use the same prepared batter and add a tablespoon of semolina and drop dollop of batter in hot oil and deep fry to get yummy Punugulu.

Conventional method to make Paniyaram

The conventional way of making Paniyaram is by making a fresh batter. We need to soak parboiled rice, raw rice and dal & Fenugreek seeds for 2 hours and grind it to smooth batter. Then add salt and ferment the batter overnight. With the fermented batter, we can follow the rest of the below procedure to make yummy and tasty Kuzhi Paniyaram.

SEE ALSO : Making of Kuzhi Paniyaram using conventional method – using fresh batter and make Paniyaram in traditional way !

Enhance the taste!

1. Soak channa dhal in water for about 30 minutes, drain and add. It gives a nice texture- soft with fried urdad dhal.
2. You cal also add raw jeera to batter.
3. Adding coconut, veggies are optional, we can just use onion alone
4. With this same batter, we can just add 2 tablespoon semolina and deep fry and we will get yummy Punugulu.
5. We can make the Paniyaram with fermented adai batter also.

Serving:

Paniyaram when served hot with Shallot Garlic Chutney is a treat to our taste buds. We can also serve with Coconut chutney, Tomato chutney, Idli Podi or with Tiffin Sambar.

Recipe Card

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Kuzhi Paniyaram with Idli Batter

Course: Breakfast, Evening Tiffen

Cuisine: Chettinad, Indian, South Indian, Tamilnadu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 40kcal

Author: Sowmya Venkatachalam

Kuzhi paniyaram (Tamil: குழி பணியாரம்) is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and or with left over Idli Batter.

Print Recipe

Ingredients

• ▢ 2 Cups Idli Batter
• ▢ 2 tbsp Grated Coconut
• ▢ 2 tbsp Grated Carrot
• ▢ 2 tbsp Coriander Leaves
• ▢ 1 Onion Finely Chopped
• ▢ 1/2 Cup Sesame Oil For Cooking Paniyaram

For Tempering

• ▢ 2 tbsp Oil
• ▢ 1 tsp Mustard Seeds
• ▢ 2 tsp Split Urad Dal
• ▢ 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ Few Curry Leaves
• ▢ 2 Green Chili

Instructions

• ▢
  Take 2 cups of left over Idli/Dosa batter in a mixing bowl. Add grated coconut, grated carrot, onion, chopped coriander leaves and mix well
• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal and bengal gram and fry till dal turns golden brown
• ▢
  Then add green chili, curry leaves and sauté for 10 seconds and then switch off the flame. Add this tempering to the paniyaram batter
• ▢
  Heat the paniyaram pan. Pour 1/2 teaspoon of sesame oil in each mould. When the oil is hot, pour the prepared paniyaram batter into each mould
• ▢
  Cover & cook in low flame. After 30 seconds, flip the paniyaram in each mould and again cook till both the sides turn into golden color. Take out cooked paniyaram
• ▢
  Serve the yummy Paniyaram with Shallots Garlic Chutney or Coconut Chutney or Idli podi or Tiffin Sambar & Enjoy!

Video

Notes

1. Soak channa dhal in water for about 30 minutes, drain and add. It gives a nice texture- soft with fried urdad dhal. 
2. You cal also add raw jeera to batter.
3. Adding coconut, veggies are optional, we can just use onion alone
4.  We can make the Paniyaram with fermented adai batter also.
5. If we don't have idli batter, we can soak 1/2 cup of parboiled rice, 1/2 cup of raw rice, 1/4 cup urad dal for 2 hours and grind it to batter. Add salt and ferment. Follow the rest of the procedure
6. With this same batter, we can just add 2 tablespoon semolina and deep fry and we will get yummy Punugulu.

Nutritional Info

Nutrition Facts

Kuzhi Paniyaram with Idli Batter

Amount Per Serving (1 Paniyaram)

Calories 40 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 8g3%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures:

• Take 2 cups of left over Idli/Dosa batter in a mixing bowl. Add grated coconut, grated carrot, onion, chopped coriander leaves and mix well

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal and bengal gram and fry till dal turns golden brown

• Then add green chili, curry leaves and sauté for 10 seconds and then switch off the flame. Add this tempering to the paniyaram batter

• Heat the paniyaram pan. Pour 1/2 teaspoon of sesame oil in each mould. When the oil is hot, pour the prepared paniyaram batter into each mould

• Cover & cook in low flame. After 30 seconds, flip the paniyaram in each mould and again cook till both the sides turn into golden color. Take out cooked paniyaram

• Serve the yummy Paniyaram with Shallots Garlic Chutney or Coconut Chutney or Idli podi or Tiffin Sambar & Enjoy!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!