Description
| 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 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.
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.
Comments
22 responses to “Kuzhi Paniyaram Recipe”
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.
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…
Hi Mullai thakns for posting this receipe. how can i make sweet paniyaram.
it was very nice,there was nothing balance in the plate.i added some small pieces of coconut with the batter.niceand crunchy
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
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?
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.
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
Jaya
Hi friends, to make kuzhi paniyaram u can use this pancake puff pan also.
http://www.target.com/Pancake-Puff-Aebleskiver-Pan/dp/B00114LC06/qid=1220298465/ref=br_1_14/601-3975949-5928964?ie=UTF8&node=13428131&frombrowse=1&rh=&page=1
i wanted to know whats the difference between RAW RICE AND IDLI RICE?
Hi the photos are so wonderful. will surely try this and see. Very good recipes in your site. Thanks for posting them.
Dear ma’am y’day i tried Paniyaram for b’fast…Tastes awesome. Thanks for ur receipe
Have a great day
hey millu can u post pal paniayaram i like it very much its a famous dish in KARAKUDI man.
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
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….
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?
Some Indian stores carry them, check your local dealer. If you wish to buy online… here are some links
http://www.hotdishes.com/Paniyarampan_guntapanganalu.htm
http://www.amazon.com/Lodge-Pro-Logic-Cast-Iron-Aebleskiver-Pan/dp/B00063RXQA/ref=sr_1_26?ie=UTF8&s=home-garden&qid=1195075619&sr=8-26
Hi, sister mullai,!st time i visit ur site. it is very useful. thank u
Hi Kumaravel, thanks for stopping by. Being you first time, must have had enough to sneak into, am I right?
wow, picture is really tempting. will definetely try. thanks, Mullai.
Hi Mullai Thanks for posting this recipe…The picture shown here is very very tempting..I shall try it out today…Thanks
Ramya, goodluck and get back to me with the results.