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Mullai October 16, 2007 17897 22 Comments
Breakfast
Description
Kuzhi Paniyaram is apopular 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 Recipe / Pongadalu Recipe / Kuzhi appam Recipe / Kuzhi Paniyaram Recipe / Kuli Paniyaram Recipe / How to make Kuzhi Paniyaram? / Stepwise pictures Kuzhi Paniyaram / Tiffin / Snack recipe / Breakfast recipes / Chettinad Kuzhi Paniyaram Recipe
| Ingredients | |
|---|---|
| 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) |
Instructions
Soak both rice and split black gram in waterwith fenugreek seeds for at least 5 hours or overnight.Grind it to idli batter consistency, add in salt, mix welland allow it to ferment for at least 6 hours.
Heat2 tsp oil and splutter mustard, cumin, split black gramand 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 mediumflame and gently rub or add a few drops of oil in each Kuzhi(hole). Pour aladdleful of batter in each kuzhi, cover and cook for4 to 5minutes. When done, flip to the other sideusing a spoon or paniyaram stick(this usually comes with the pan also known as paniyaram lifter)and cook again for another 5 minutes oruntil its evenly browned. Repeat the process for the remaining batches and serve with choice of chutney.
Notes
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.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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22 Comments
lishia September 14, 2010 at 07:57 am
It looks really nice, I miss tasting Kuzhi Paniyaram. The first time I tried it I was at one of the hotels in Delhi, it was amazing and I've been trying to get a recipe then but nobody would gave to me. I am really glad i found it here.
Reply
sandhya_b14 September 07, 2010 at 10:25 am
Hi Mullai, thanks for the kara paniyaram receipe…. Can u please please post sweet/vellai paniyaram recipe please… If u tell what alteration should be made in this recipe itself to make it Sweet is also enough for me…
Reply
jkbrinda July 22, 2010 at 01:23 pm
Hi Mullai thakns for posting this receipe. how can i make sweet paniyaram.
Reply
anuratha September 22, 2009 at 06:05 am
it was very nice,there was nothing balance in the plate.i added some small pieces of coconut with the batter.niceand crunchy
Reply
gayu1981 April 29, 2009 at 03:57 pm
Hi
I love to make this paniyarams. But I have a question.I live in the US, in an apartment. My kitchen has that typical old style electric stove top (almost all apartments have only such stove) with the round coil cooking range. I have a traditional paniyaram pan-nonstick in India, I thought i wont be able to keep that on such stove top,(i had a problem with a dosa pan,it was not getting heated)so i left it there.
So pls let me know if it is possible to cook on such a stove top, i will try to get mine thru’ my freinds who visit india soon:-)
thanks so much in advance
Reply
subhavignesh February 02, 2009 at 08:40 pm
Hi,
Iam new to this site n found it very useful . i dont know wat is pacha arsi, actually i got jasmine rice from cost co in big bag, so i have to use that for my cooking now. can u pls tel me if i can use this insted of pacha arsi?
Reply
padhu January 01, 2009 at 08:08 am
hi Mullai thanks for all the recipes .I had tried some of the recipes.It turned out well.I would appreciate if u give me gobi 65 recipe.my childrens love to eat gobi 65.
Reply
jlakshmi September 04, 2008 at 01:28 pm
Mullai
I made 6 recipes from SIO and this was one of them, added to my Ganesh Chathurthi recipe…Very good with coconut chutney.
Regs
JayaReply
kaviarun September 01, 2008 at 03:51 pm
Hi friends, to make kuzhi paniyaram u can use this pancake puff pan also.
Reply
pramilashriyan June 24, 2008 at 10:13 am
i wanted to know whats the difference between RAW RICE AND IDLI RICE?
Reply
bijay April 01, 2008 at 08:39 am
Hi the photos are so wonderful. will surely try this and see. Very good recipes in your site. Thanks for posting them.
Reply
shan March 31, 2008 at 01:11 pm
Dear ma’am y’day i tried Paniyaram for b’fast…Tastes awesome. Thanks for ur receipe
Have a great day
Reply
babitha_l January 22, 2008 at 11:01 pm
hey millu can u post pal paniayaram i like it very much its a famous dish in KARAKUDI man.
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Manoo January 16, 2008 at 05:55 am
Again nice small cute man chattis… I really love them… we used to play with them whn we were kids. You know ryt kids cook mixed vege rice with those small man sattis…. I remember it.. ok iam talking like iam 30 35 yrs old… I think i should stop commenting… did lot today… sethu vaichu i wrote all today… exams over…… woooohoooooo
Reply
Manoo January 16, 2008 at 05:53 am
We got mixie.. The wet one.. So thinking to make this… I saw kundu thosai satti (we call it kundu thosai) somewhere.. must check it out before chinese new yr… we are gonna have big time in two weeks…Thanks for posting it mam….
Reply
Visitor November 13, 2007 at 11:44 pm
Hi Mullai,
Can u tell me the alternative for not having a paniyaram pan?
Can i do the same in an idli pan?Pls do tell me whether we can get paniyaram pan here in US?
Reply
Mullai November 14, 2007 at 04:27 pm
Some Indian stores carry them, check your local dealer. If you wish to buy online… here are some links
Reply
kumaravel.k October 28, 2007 at 05:36 pm
Hi, sister mullai,!st time i visit ur site. it is very useful. thank u
Reply
Mullai October 29, 2007 at 10:35 am
Hi Kumaravel, thanks for stopping by.Being you first time, must have had enough to sneak into, am I right?
Reply
jeyalakshmi October 17, 2007 at 04:30 pm
wow, picture is really tempting. will definetely try. thanks, Mullai.
Reply
ramyakalyankrishnan October 17, 2007 at 11:28 am
Hi Mullai Thanks for posting this recipe…The picture shown here is very very tempting..I shall try it out today…Thanks
Reply
Mullai October 17, 2007 at 11:41 am
Ramya, goodluck and get back to me with the results.
Reply
