Kuzhi Paniyaram
Kuzhi paniyaram (Tamil: குழி பணியாரம்) is Chettinad special cusine made by steaming batter using a mould (Paniyarakkal in Tamil).
Servings: 4 people
Calories: 40kcal
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
- 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.
Nutrition
Serving: 1Paniyaram | Calories: 40kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g