How to make Kuzhi Paniyaram -

Idli batter balls pan fried in a special cast iron pan.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice (चावल), Parboiled rice (ukda chawal) (उकड़ा चावल)

Cuisine : Tamil Nadu

Course : Snacks and Starters

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 Sprouts Pav Bhaji Kamal Kakdi aur Khajur ke Seekh Kabab Vegetable Hot Dog Tuna Salad Sandwich

Kuzhi Paniyaram

Kuzhi Paniyaram Recipe Card


This speciality from Tamil Nadu makes a delicious snack and breakfast along with some coconut chutney. Made with a fermented rice batter these are made in a special paniyaram pan called a paniyarakkal. You easily make these delicious balls with leftover dosa or idli batter. Add your favourite veggies to the batter to make it more nutritious!

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kuzhi Paniyaram Recipe

  • Rice 1 cup

  • Parboiled rice (ukda chawal) 1 cup

  • Split black gram skinless (dhuli urad dal) 1/2 cup

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Salt to taste

  • Oil 2 teaspoons

  • Mustard seeds 1/4 teaspoon

  • Cumin seeds 1/4 teaspoon

  • Curry leaves chopped 10-12

  • Onion finely chopped 1 large

  • Green chillies finely chopped 2-3


Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Serve hot with 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.