Chettinad Kuzhi Paniyaram, a South Indian recipe made from fermented rice and urad dal batter which is quite popular in Chettinad region of Tamilnadu and it's usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar.
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Kuzhi Paniyaram can be made with the leftover idli/dosa batter. I often make that way for an easier and quicker version. But when I want a really delicious paniyaram, I would make the batter especially to make both sweet and savory paniyaram.
As far as i remember, Amma never uses idli/dosa batter to make paniyaram. In our school days, she used to make this batter on weekends and make both sweet and savory paniyaram as our breakfast. In those days, I was fond of sweet paniyaram only and never even tried those savory paniyaram.
Adding a little bit of raw rice in the batter gives such a crispy outside to the paniyaram and it totally elevates the taste of the paniyaram to a whole new level.
Ok, now in today's recipe, i'm sharing only the savory paniyaram recipe but as i said you can use this batter for making sweet paniyaram too.
Related : How to make sweet paniyaram / karupatti paniyaram
Chettinad Kuzhi Paniyaram | Kuzhi Paniyaram Batter Recipe
Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 4
Recipe Category: Breakfast/ Snacks | Recipe Cuisine: Indian
Recipe Category: Breakfast/ Snacks | Recipe Cuisine: Indian
Ingredients
For Batter
Idli Rice - 1 cup
Raw Rice - 1/4 cup
Urad dal - 1/3 cup
Fenugreek seed - 3/4 tsp
Water - as needed (to grind)
Salt - 1 tsp
To Saute
Onion(small) - 1/2
Channa Dal - 1 tsp
Mustard & Urad Dal - 1/2 tsp
Curry leaves - few
Salt - to taste
Oil - 1 tspSalt - to taste
Procedure
In a bowl, add idli rice, raw rice, urad dal and fenugreek seeds. Wash it thrice or until the water runs clear and then soak it with water for overnight.
Next day, drain the soaked water & put a batch of soaked rice and urad dal in a blender/mixie/wet grinder along with fresh water and grind into smooth batter.
Pour into a vessel and add the salt. Mix it well with your hand. Cover it with lid and let it ferment for 6-8 hrs.
For making the paniyaram, finely chop the onions, curry leaves & coriander leaves and keep it ready. Heat a kadai with oil, add mustard & urad dal, let it splutter.
Then add channa dal, onions,salt & curry leaves one by one.
Once the batter is well fermented, take the needed batter in a separate bowl. Then add the sauted onion mixture and some coriander leaves, mix the batter well.
Heat the paniyaram pan with little oil in each hole. Pour the batter in each hole.
Cover(optional) cook it for few mins.And then gently flip into the other side with small wooden stick/skewer.
Cook till it's golden brown. Remove on to the plate.
Tasty Kuzhi Paniyaram is ready to serve ! Serve it with chutney and / or sambar.
Related : How to make Tiffin Sambar
Related: More Chutney and Sambar Recipes
Notes:
- Don't add more raw rice than the mentioned, it will affect the softness of the paniyaram.
- Cook it on medium flame for even coloring on the paniyaram.
- I have used sesame oil for making paniyaram.
- In addition to the tempering, you can add 1 tbsp of grated coconut & carrot also for more flavor and taste
- Adding chana dal gives nice crunchiness but it can be omitted totally if you don't like it.
