Kuzhi Paniyaram is a delicacy of Southern Tamilnadu. This could be served as a main dish or even for snacks. Traditionally this is made with lots of ghee/oil but thanks to non-stick pans (we need the kuzhi paniyaram pans) we can make this with very less oil.
This recipe has slight variation from my earlier one. I recently came across this recipe being made with a javvarisi/sabudana and the rice was with different proportions too. It was mentioned that it makes soft paniyarams. And it was true that the paniyarams were super soft and spongy. I really liked the texture of it.
Make this ahead for parties and it will be super hit. This time I made both spicy and sweet versions. Here goes the recipe.
Ingredients:
Idli rice - 1 1/2 cup
Raw rice - 1/2 cup
Urad dal - 1/4 cup
Javvarisi/Sabudana - 1/4 cup
Fenugreek seeds - 1 tsp
Salt
Spicy
Urad dal - 1 tbsp
Chana Dal - 1 tbsp
Choped onions - 1 cup
Green chillies - 2
Pepper - 1 tsp
Chopped coriander leaves - 2 tbsp
Curry leaves - 1 tbsp
coconut powder - 2 tbsp
Oil - 2 tsp
Sweet
Jaggery - 1 cup (adjust according to taste)
Coconut - 1/4 cup
Procedure:
Batter
Soak the rice and dals with fenugreek seeds together 6 hours. Wash and soak the sabudana separately for 6 hours. Grind all of them together to a very nice batter. Add little salt to this and let it ferment (You need not add salt for fermentation during summer. This way batter will stay good for long time).
Separate this batter equally in 2 halves. One half can be used for the spicy paniyarams and other one for sweet paniyarams.
Spicy Paniyarams:
Heat oil in a pan and add urad dal and chana dal. After they turn orange add pepper, g.chillies and onions and saute till they are soft. Now add the curry leaves and coconut powder and mix well. Put these contents with coriander leaves to the batter and add required salt. Mix well and add water if required.
Heat the paniyaram pans with little oil in each hole. Pour this batter and keep covered on medium flame. After one side is cooked flip all the paniyarams to the other side and cook till done.
Serve with Coconut chutney
Sweet Paniyarams:
Put jaggery in hot water(very little) and let it boil to melt it down. Filter this and add this to batter. Add the coconut powder also to this. The batter is ready.
Heat the paniyaram pans with little oil in each hole. Pour this batter and keep covered on medium flame. After one side is cooked flip all the paniyarams to the other side and cook till done.
Delicious paniyarams are ready.
This recipe has slight variation from my earlier one. I recently came across this recipe being made with a javvarisi/sabudana and the rice was with different proportions too. It was mentioned that it makes soft paniyarams. And it was true that the paniyarams were super soft and spongy. I really liked the texture of it.
Make this ahead for parties and it will be super hit. This time I made both spicy and sweet versions. Here goes the recipe.
Ingredients:
Idli rice - 1 1/2 cup
Raw rice - 1/2 cup
Urad dal - 1/4 cup
Javvarisi/Sabudana - 1/4 cup
Fenugreek seeds - 1 tsp
Salt
Spicy
Urad dal - 1 tbsp
Chana Dal - 1 tbsp
Choped onions - 1 cup
Green chillies - 2
Pepper - 1 tsp
Chopped coriander leaves - 2 tbsp
Curry leaves - 1 tbsp
coconut powder - 2 tbsp
Oil - 2 tsp
Sweet
Jaggery - 1 cup (adjust according to taste)
Coconut - 1/4 cup
Procedure:
Batter
Soak the rice and dals with fenugreek seeds together 6 hours. Wash and soak the sabudana separately for 6 hours. Grind all of them together to a very nice batter. Add little salt to this and let it ferment (You need not add salt for fermentation during summer. This way batter will stay good for long time).
Separate this batter equally in 2 halves. One half can be used for the spicy paniyarams and other one for sweet paniyarams.Spicy Paniyarams:
Heat oil in a pan and add urad dal and chana dal. After they turn orange add pepper, g.chillies and onions and saute till they are soft. Now add the curry leaves and coconut powder and mix well. Put these contents with coriander leaves to the batter and add required salt. Mix well and add water if required.
Heat the paniyaram pans with little oil in each hole. Pour this batter and keep covered on medium flame. After one side is cooked flip all the paniyarams to the other side and cook till done.
Serve with Coconut chutney
Sweet Paniyarams:
Put jaggery in hot water(very little) and let it boil to melt it down. Filter this and add this to batter. Add the coconut powder also to this. The batter is ready.
Heat the paniyaram pans with little oil in each hole. Pour this batter and keep covered on medium flame. After one side is cooked flip all the paniyarams to the other side and cook till done.
Delicious paniyarams are ready.
I'm sending this recipe for Anu's South Indian Cooking Event #1
We love our kuzhipaniyaram dishes - These looks yummy dear!
ReplyDeleteLove both versions specially the sweet one :) Well prepared dear :)
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Simply love this both version,excellent and cute paniyaram.
ReplyDeleteThank you all!!!
ReplyDeleteYummy paniyarams, perfectly made!!!
ReplyDeleteHi! thanks so much for this recipe! When you make it for parties, is it ok to make many before hand and then heat it again j(microwave) just before the party ?
ReplyDelete