Kuzhi Paniyaram is a popular South Indian breakfast dish, 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
• 1½ cup Raw Rice
• ½ cup Urad Dal
• ¼ Cup Poha/Beaten Rice
• ¼ tsp Fenugreek Seeds (Methi Dana)
• Salt
Other Ingredients
• 2-3 tbsp oil
• 1 tsp Urad Dal
• 1 tsp Mustard Seeds
• Pinch of Hing/Asafetida
• 2-3 Green Chilies Chopped
• 1 tbsp Grated Ginger
• 8-10 Curry Leaves
• 1 Onion Finely Chopped
• ½ cup Grated Carrot
• Salt
• Extra Oil for making Paniyaram
• Paniyaram Pan or Aebleskiver Pan
Method:
For Batter
1. Take rice, urad dal, poha in a bowl and wash them well.
2. Add fenugreek seeds and soak them with enough water for 6-7 hrs.
3. Then add soaked Rice-dal mixture into the blender jar and blend it till becomes a thick smooth but pourable paste.
4. Add it in a large container, and mix well.
5. Cover and place the mixture bowl to ferment near warm place for at least 8-10 hrs or overnight.
6. Once fermented perfectly, add salt, mix it well and keep aside.
Process
7. Heat oil in a pan. Add mustard seeds, urad dal, once start crackling, add asafetida and curry leaves.
8. Add chopped green chilies, grated ginger, chopped onion, grated carrot and sauté for a few mins, then add salt and mix it well.
9. Add this prepared mixture into the batter and mix it well.
10. 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.
11. Now, flip/upside down those paniyarams over using a wooden stick or a sharp edged spoon and cook till becomes golden brown.
12. Remove it from the pan and serve it fresh hot with coconut–tomato chutney or sambar and enjoy.
Tips:
• You can use 2 cups of readymade idli batter instead of making batter part.
• You can add green peas, nuts or other veggies as per your choice.
• Use cast iron pan for the best result.
- For Batter
- 1½ cup Raw Rice
- ½ cup Urad Dal
- ¼ Cup Poha/Beaten Rice
- ¼ tsp Fenugreek Seeds (Methi Dana)
- Salt
- Other Ingredients
- 2-3 tbsp oil
- 1 tsp Urad Dal
- 1 tsp Mustard Seeds
- Pinch of Hing/Asafetida
- 2-3 Green Chilies Chopped
- 1 tbsp Grated Ginger
- 8-10 Curry Leaves
- 1 Onion Finely Chopped
- ½ cup Grated Carrot
- Salt
- Extra Oil for making Paniyaram
- Paniyaram Pan or Aebleskiver Pan
- Take rice, urad dal, poha in a bowl and wash them well.
- Add fenugreek seeds and soak them with enough water for 6-7 hrs.
- Then add soaked Rice-dal mixture into the blender jar and blend it till becomes a thick smooth but pourable paste.
- Add it in a large container, and mix well.
- Cover and place the mixture bowl to ferment near warm place for at least 8-10 hrs or overnight.
- Once fermented perfectly, add salt, mix it well and keep aside.
- Process
- 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, grated carrot 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 sharp edged spoon and cook till becomes golden brown.
- Remove it from the pan and serve it fresh hot with coconut-tomato 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.
