Kuzhi Paniyaram – Easy Kuzhi Paniyaram

Kuzhi Paniyaram is a popular South Indian recipe that is made with idli/dosa batter. That’s a short-cut method though!! This is the traditional method of making it. It can be served as an evening snack or for breakfast/dinner. Once you have the batter ready it can be made in a jiffy….

Now to the recipe….

[Preparation Time-20 mins : Soaking time: 2-3 hrs : Fermenting time – 4-5 hrs : Cooking Time- 20 mins]

Kuzhi Paniyaram Ingredients:

To soak & grind for the kuzhi paniyaram batter:

• Idli Rice – 1 cup
• Raw Rice – 1cup
• Urid Dal – 1/4 cup
• Fenugreek (Vendhayam) – 1 tsp
• Chana Dal – 1 tbsp

Other Ingredients:

• Onion – 1 finely chopped
• Green chilly – 2 finely chopped
• Curry leaves – a few
• Mustard – 1 tsp
• Urid Dal – 1 tbsp
• Carrot – 1 grated
• Oil – as needed
• Salt – as needed

Method:

• Soak all the ingredients mentioned for the batter as above for 2-3 hrs and grind it just like dosa batter. It should not be very smooth or very coarse, just in between. Add required salt, mix & keep this aside to ferment. (Leave it outside for the same amount of time as you would, for idli/dosa batter)

• Once fermented, heat a pan with oil & temper with mustard, urad dal & curry leaves. Add finely chopped green chillies & onions and saute till transparent. Transfer this to the kuzhi paniyaram batter. Add grated carrot to the batter and mix.

• Heat a paniyaram pan & add little oil in each hole. Pour the batter in each hole upto 3/4th level(as it will puff up) and cook in medium flame. Flip this over with the wooden/stainless steel stick that comes with the kuzhi paniyaram pan. Cook evenly on both sides until golden brown.

Kuzhi Paniyaram is ready. Serve hot with Coconut Chutney or Kara Chutney (Recipe coming soon)

Tips:

1. The batter conistency should be thinner than idli batter & thicker than dosa batter. Take care of the water level to get spongy, fluffy paniyarams.
2. U can add other veggies like potato & green peas for a healthier version. Just saute & add.
3. U can add grated or finely chopped coconut pieces too.
4. Keep the flame in low-medium to get a crispy texture on the outside & a soft/spongy texture inside the kuzhi paniyaram.

– By Sundari Nathan