Kuzhi Paniyaram Recipe

Description

Kuzhi Paniyaram is a popular Chettinad tiffin item, where fermented rice  and lentil batter mixed with seasoning and steamed in special pans which comes with little golf ball size holes (kuzhi in Tamil). These paniyarams can be made either sweet or savoury. The savoury dish is called Kaara Kuzhi Paniyaram and here is how you make it. (Ponganalu / Pongadalu / Kuzhi appam )
Ingredients
1 cup Raw rice (pachai arisi)
1 cup Idli rice
½ cup Split black gram
¼ tsp Fenugreek seeds
1 no Onion (finely chopped)
2 nos Green chili (finely chopped)
1 inch Ginger (minced)
10 nos Curry leaves (chopped)
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram (ullundu)
2 tsp Oil (for sauteing)
3 stks Coriander leaves (chopped )
5 tbsp Oil (for paniyarams)
2 tsp Salt

Instructions

Soak both rice and split black gram in water with fenugreek seeds for at least 5 hours or overnight. Grind it to idli batter consistency, add in salt, mix well and allow it to ferment for at least 6 hours.

 

 

 

Heat 2 tsp oil and splutter mustard, cumin, split black gram and finely chopped curry leaves. Add the chopped onion along with green chillies and ginger. Saute for few minutes and switch off.

Add this sauteed mixture to the fermented batter along with turmeric and finely chopped coriander leaves. Mix well to combine and keep the batter ready.

 

 

 

Heat the paniyaram pan over medium flame and gently rub or add a few drops of oil in each Kuzhi(hole). Pour a ladleful of batter in each kuzhi, cover and cook for 4 to 5 minutes. When done, flip to the other side using a spoon or paniyaram stick(this usually comes with the pan also known as paniyaram lifter)and cook again for another 5 minutes or until its evenly browned. Repeat the process for the remaining batches and serve with choice of chutney.

 

 

 

Notes

Turmeric powder is optional.

Do not cook the paniyarams over high heat, always keep the setting over medium or else it would end up too dark on the outside with half cooked batter on the inside.

To make a quick tiffin, use leftover sour idli/dosai batter for this recipe.

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