Kuzhi Paniyaram Recipe


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.
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1 cup Raw rice (pachai arisi)
1 cup Idli rice
½ cup Split black gram
¼ teaspoon Fenugreek seeds
1 Onion (finely chopped)
2 Green chili (finely chopped)
1 inch Ginger (minced)
10 Curry leaves (chopped)
¼ teaspoon Mustard
¼ teaspoon Cumin seeds
¼ teaspoon Split black gram (ullundu)
2 teaspoon Oil (for sauteing)
3 stks Coriander leaves (chopped )
5 tablespoon Oil (for paniyarams)
 1 & 1/2 teaspoon Salt
Turmeric powder  1/4 teaspoon (this is optional, gives good color)


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 chilies 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 laddleful 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.






Turmeric powder is optional. Traditional chettinad kuzhi paniyaram does not include this  and looks little pale. Just to add little color turmeric is added.

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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