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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.

Table of Contents

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.

Enhance the taste!

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

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 ½ 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