Kuzhi Paniyaram

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.

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Kuzhi Paniyaram

Course: Breakfast

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Soaking Time: 2 hours hours

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 40kcal

Author: Sowmya Venkatachalam

Kuzhi paniyaram (Tamil: குழி பணியாரம்) is Chettinad special cusine made by steaming batter using a mould (Paniyarakkal in Tamil). 

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Ingredients

• ▢ ½ Cup Raw Rice
• ▢ ½ Cup Parboiled Rice
• ▢ ¼ Cup Urad Dal
• ▢ ¼ teaspoon Fenugreek Seeds
• ▢ Salt As Needed
• ▢ 1 Onion Finely Chopped
• ▢ ¼ Cup Oil For Cooking Paniyaram

For Tempering

• ▢ 1 teaspoon Oil
• ▢ 1 teaspoon Mustard Seeds
• ▢ 2 Green Chili
• ▢ 1 tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
• ▢ Few Curry 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 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
  
• ▢
  Serve the yummy Paniyaram with Shallots Garlic Chutney or Coconut Chutney or Idli podi or Tiffin Sambar & Enjoy!
  

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. We can also enrich with grated coconut, grated carrot and even spinach or coriander leaves 
4.  We can make the Paniyaram with fermented adai batter also.

Nutritional Info

Nutrition Facts

Kuzhi Paniyaram

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:

• 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 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
• Serve hot with Sambar and coconut Chutney.