Kuzhi Paniyaram

Idli batter balls pan fried in a special cast iron pan. This recipe has featured on the show Khanakhazana.

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Kuzhi Paniyaram
Main Ingredients Rice, Parboiled rice (ukda chawal)
Cuisine Tamil Nadu
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Kuzhi Paniyaram

  • 1 cup Rice
  • 1 cup Parboiled rice (ukda chawal)
  • 1/2 cup Split black gram skinless (dhuli urad dal)
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • to taste Salt
  • 2 teaspoons Oil
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 10-12 Curry leaves chopped
  • 1 large Onion finely chopped
  • 2-3 Green chillies finely chopped


  1. Soak rice, ukda chawal and urad dal with fenugreek seeds in six cups of water for at least five hours. Drain and grind. Ensure that the batter is not too smooth. Add salt, mix well and allow it to ferment overnight.
  2. Heat two teaspoons oil in a pan, add mustard seeds, cumin seeds, curry leaves, onion and green chillies. Sauté for two to three minutes. Add tempering to the batter. Mix well.
  3. Heat the paniyaram tawa over medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil and cook for four to five minutes till the underside is done.
  4. Turn them over using a spoon and drizzle a little more oil and continue to cook for three to four minutes or until both the sides are evenly cooked. Prepare more paniyarams similarly.
  5. Serve hot with chutney.

Nutrition Info

Calories 1909
Carbohydrates 382.7
Protein 58.4
Fat 15.9
Other Fiber Fiber- 15.8gm