How to make Kuzhi Paniyaram -

Traditional South Indian snack made from dosa/idli batter and pulses.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rice (चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : TamilNadu

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

For more recipes related to Kuzhi Paniyaram checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Masoor Dal Ke Pakode Chicken Nachos Peshawari Machchi Chiko Roll

Kuzhi Paniyaram

Kuzhi Paniyaram Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kuzhi Paniyaram Recipe

  • Rice 1/2 cup

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Parboiled rice 1/2 cup

  • Fenugreek seeds (methi dana) 1/8 teaspoon

  • Salt to taste

  • Oil 2 teaspoon

  • Onion 1 small

  • Green chilli 1

  • Mustard seeds 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Curry leaves 20-25


Step 1

Soak rice, parboiled rice, urad dal and fenugreek seeds for at least 5 hours. Drain and grind to a batter with a grainy texture. Transfer to a deep bowl and set aside in a warm place to ferment overnight. Add salt and mix well. Heat 2 tsps oil in a small non stick pan. Chop onion and green chillies.

Step 2

Add mustard seeds and cumin seeds to the oil and let them splutter. Add curry leaves, onion and green chillies and sauté for 2-3 minutes. Add this tempering to the batter and mix well. Place a paniyaram tawa on medium heat and grease each dent with a little oil.

Step 3

Pour a ladleful of batter in each dent, drizzle a few drops of oil along the sides and cook for 4-5 minutes till the underside is lightly browned. Turn them over using a spoon and drizzle a little more oil and continue to cook until both the sides are evenly cooked. Serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.