Kuzhi Paniyaram

#Kuzhipaniyaram is another tasty recipe with rice and urad dhal and made in a special tawa having small small pits.
The dough has to be fermented for 6 to 8 hours or overnight.
So we have to plan one day in advance to get kuzhipaniyaram the next day.

Soaking time                 : 2 hours
Grinding time               : 1/2 hour approx.
Fermenting                    : 6 - 8 hrs or overnight
Preparation time          : 15 minutes
Making on tawa/batch : 8 - 10 mins approx.

Ingredients :
Raw rice                                       1 cup 
Boiled rice ( idly rice )                 1 cup
Urad dhal                                      1/4 cup
Sego ( sabhudhana - javvarisi )    1/4 cup
Salt                                                2 tsp
Onion                                            1 thinly chopped
Carrot                                            3 tblsp
Curry & coriander leaves              small quantity
Green chilly                                   2 thinly chopped
Mustard seeds                               1/2 tsp
Urad dhal                                       2 tsp
Cooking soda                                 a pinch ( optional )
Oil for tempering                           2 tsp
Oil for making paniyarams            7 to 8 tsp

Method :
Wash and Soak rice & urad dhal together in a vessel for 2 hours.
After 2 hours grind the soaked ingredients nicely.

Soak sego [ javvarisi ] separately in a bowl for an hour and grind using a mixer grinder.
Add this into the rice batter.

Add salt. Mix well allow it to ferment for 6 to 8 hours.

Just before making paniyaram heat a kadai on slow flame and also keep the kuzhipaniyaram tawa on another burner on a medium flame.

Add 2 tsp of oil in kadai and splutter mustard seeds.
Then add urad dhal.

When urad dhal turns golden brown add curry leaves, green chilly and onions in the order and saute till onions become transparent.

Finally add coriander saute for a second and transfer into the vessel containing batter.
Mix well with a pinch of cooking soda.

Pour little oil in all the pits of the tawa/kuzhipaniyara kal.
When its hot half fill each pit with a spoon full of maavu.
Now add oil over the paniyaram.

When it starts turning slightly brown on the sides turn each one upside down using a spoon or steel rod.

Transfer on to a serving plate when both the sides turn golden color.
Again apply oil and cook another set of paniyaramas.

Have these paniyarams with coconut chutny, 

coriander chutny 


or tomato chutny.




Recipes to try

Spinach Kuzhi paniyaram

Thinai Kuzhipaniyaram

Thinai Sweet Kuzhi Paniyar

Spinach Poori

Kodi pasalai dhal

For other tiffin varieties

Breakfast and dinner

For accompaniments

Chutney Recipes