Kuzhi Paniyaram is a popular South Indian breakfast dish. Kuzhi Paniyaram is known as paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu. Kuzhi Paniyaram’s batter is made of urad dal and raw rice, similar in composition of idli and dosa batter. This dish can also be made sweet or savory depending on the ingredients. Paniyaram is made on a special pan that comes with multiple small fissures. Today I’m sharing spicy savory version, which is so delicious and one of my favorite breakfasts dish.
Ingredients:
For Batter
• 1 cup Raw Rice
• ¼ cup Urad Dal
• ¼ tsp Fenugreek Seeds (Methi Dana)
• Salt
Other Ingredients
• 1 Onion Finely Chopped
• 2-3 Green Chilies Chopped
• 1 tbsp Grated Ginger
• 2-3 tbsp oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 8-10 Curry Leaves Chopped
• Pinch of Hing/Asafetida
• Salt
• Extra Oil for making Paniyaram
• Paniyaram Pan or Aebleskiver Pan
Method:
For Batter
1. Take rice and dal in a bowl and wash them well.
2. Add fenugreek seeds and soak them for 5-6 hrs.
3. Then drain and add it into the mixer/grinder jar and blend it till becomes a smooth puree.
4. Add it in a large container, add salt and mix well.
5. Leave to ferment for at least 7-8 hrs or overnight.
Process
6. Heat oil in a pan. Add mustard seeds, urad dal, once start crackling, add asafetida and curry leaves.
7. Add chopped green chilies, grated ginger, chopped onion and sauté for a few mins, then add salt and mix it well.
8. Add this prepared mixture into the batter and mix it well.
9. Heat the paniyaram pan and brush the mold with some oil, pour spoonful of the prepared batter mixture in each hole, cover it and cook it for 2 to 3 mins on low to medium flame.
10. Now, flip/upside down those paniyarams over using a wooden stick or a fork and cook till becomes golden brown.
11. Remove it from the pan and serve it fresh hot with chutney or sambar and enjoy.
Tips:
• You can use 2 cups of idli batter instead of making batter part.
• You can add carrot, green peas or other veggies as per your choice.
• Use cast iron pan for the best result.
- 1 cup Raw Rice
- ¼ cup Urad Dal
- ¼ tsp Fenugreek Seeds (Methi Dana)
- Salt
- 1 Onion Finely Chopped
- 2-3 Green Chilies Chopped
- 1 tbsp Grated Ginger
- 2-3 tbsp oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 8-10 Curry Leaves Chopped
- Pinch of Hing/Asafetida
- Salt
- Extra Oil for making Paniyaram
- Paniyaram Pan or Aebleskiver Pan
- Take rice and dal in a bowl and wash them well.
- Add fenugreek seeds and soak them for 5-6 hrs.
- Then drain and add it into the mixer/grinder jar and blend it till becomes a smooth puree.
- Add it in a large container, add salt and mix well.
- Leave to ferment for at least 7-8 hrs or overnight.
- Heat oil in a pan. Add mustard seeds, urad dal, once start crackling, add asafetida and curry leaves.
- Add chopped green chilies, grated ginger, chopped onion and sauté for a few mins, then add salt and mix it well.
- Add this prepared mixture into the batter and mix it well.
- Heat the paniyaram pan and brush the mold with some oil, pour spoonful of the prepared batter mixture in each hole, cover it and cook it for 2 to 3 mins on low to medium flame.
- Now, flip/upside down those paniyarams over using a wooden stick or a fork and cook till becomes golden brown.
- Remove it from the pan and serve it fresh hot with chutney or sambar and enjoy.
• You can add carrot, green peas or other veggies as per your choice.
• Use cast iron pan for the best result.
