Kuzhi Paniyaram is part of Chetinad cusine and its quick and easy to prepare. It is a delicous evening snack and goes well with sambar and coconut chutney. This has to be made with special pan, paniyaram chatti. Here, in this recipe, I have given the method of soaking rice and dal and prepare paniyaram from scratch. But we can also make Kuzhi Paniyaram from left over Idli/Dosa or Adai Batter.
Making paniyaram from left over Idli/Dosa batter makes our life easier. But sometimes when we don’t have left over batter, we can soak rice and dal and grind it and allow it to ferment and make these conventional paniyaram. This Kuzhi Paniyaram tastes awesome when served hot. I make these yummy paniyaram for kids’ Lunch Box. My kids love to have paniyaram with Ketchup.
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
FewCurry Leaves
Instructions
Soak the rice, urdal , fenugeek seeds in water for 2 hours
After 2 hours, rinse and drain the water and grind it to paste in a grinder. Add necessary salt and mix it well. Set it aside for Fermentation overnight or for about 8-12 hours
Next day, first prepare the tempering. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram and fry till dal turns golden brown
Then add green chili and curry leaves and sauté for few seconds and switch off the flame.
Now, take the fermented batter, add the tempering we prepared along with chopped onions and mix the batter well
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!
Notes
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.
We can also enrich with grated coconut, grated carrot and even spinach or coriander leaves
We can make the Paniyaram with fermented adai batter also.
Nutritional Info
Nutrition Facts
Kuzhi Paniyaram
Amount Per Serving (1 Paniyaram)
Calories 40Calories 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:
Soak the rice, urdal , fenugeek seeds in water for 2 hours
After 2 hours, rinse and drain the water and grind it to paste in a grinder. Add necessary salt and mix it well. Set it aside for Fermentation overnight or for about 8-12 hours
Next day, first prepare the tempering. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add bengal gram and fry till dal turns golden brown
Then add green chili and curry leaves and sauté for few seconds and switch off the flame.
Now, take the fermented batter, add the tempering we prepared along with chopped onions and mix the batter well
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
You can also try this variation. Slice the paniram to two halves to get semi sphere. Spread idlly podi emulsion with oil. Toppings with pudina chutney. Arrange five in a plate and garnish with chopped coriander leaves.
We palaghatis call this as more appam (மோர் அப்பம்) It is same except a little buttermilk and channa dal is used in the recipe. We use short cut with idli dough and add besan (கடலைமாவு) Since my family don't eat too much onions we do not add it. Also it is made in appa karal (அப்பகாரல்)
Hi mam, shall I use mixer instead of grinder to make a dough . Will I get same softness like in we use grider. And can u post recipe for sweet paniyaram also….thanks in advance
good post
You can also try this variation. Slice the paniram to two halves to get semi sphere. Spread idlly podi emulsion with oil. Toppings with pudina chutney. Arrange five in a plate and garnish with chopped coriander leaves.
can the idli / dosa batter be used or paniyaaram??
Hi, Yes, you can surely use idli or dosa batter and we can add the onions and seasoned ingredients and make paniyaram
Hi mami
We palaghatis call this as more appam (மோர் அப்பம்) It is same except a little buttermilk and channa dal is used in the recipe. We use short cut with idli dough and add besan (கடலைமாவு) Since my family don't eat too much onions we do not add it.
Also it is made in appa karal (அப்பகாரல்)
Hi mam, shall I use mixer instead of grinder to make a dough . Will I get same softness like in we use grider. And can u post recipe for sweet paniyaram also….thanks in advance
After grinding in the mixer, beat the batter nicely so that the batter is nicely aerated. we can also add a pinch of soda salt to make it soft.