How to make Kuzhi Paniyaram -
Idli batter balls pan fried in a special cast iron pan.
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 Baingan Pakora Vegetable Triple Decker Sandwich Turkish Kabab Shrimp Spring Rolls-Cook Smart
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
Method
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.
Nutrition Info
Calories : 1909 Kcal
Carbohydrates : 382.7 gm
Protein : 58.4 gm
Fat : 15.9 gm
Other : Fiber- 15.8gm
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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 www.sanjeevkapoor.com 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.
