Kuzhi Paniyaram

Kuzhi or Kuli Paniyaram is a traditional Chettinad dish that is crisp on the outside and soft in the center. They’re small in size and taste best when eaten with chutney.

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Kuzhi Paniyaram

Kuzhi or Kuli Paniyaram is a traditional Chettinad dish that is crisp on the outside and soft in the center. They're small in size and taste best when eaten with chutney.

Course: Breakfast

Cuisine: Indian

Servings: 6

Ingredients

For the batter:

• 2 cups raw rice
• 2 cups idli rice/ parboiled rice
• ½ cup urad dhal
• ½ cup aval (also known as poha)
• 2 tbsp methi seeds
• 2 tsp salt

For savory paniyaram:

• 4 cups kuzhi paniyaram batter
• 1 cup onion (chopped)
• 3 green chilies (finely chopped)
• 10 curry leaves
• 1 tsp mustard seeds
• 2 tbsp oil
• oil for making paniyaram

For sweet paniyaram:

• 3 cups kuzhi paniyaram batter
• 3 blocks jaggery (adjust to taste)
• ½ cup water (to melt jaggery)
• ¼ cup grated coconut
• ⅛ tsp cardamom powder
• oil for making paniyaram

Instructions

For the batter:

• Soak idli rice and raw rice together for at least 2 hours.
• Soak urad dhal, methi seeds and aval in separate containers for at least 2 hours.
• Add soaked methi seeds and water used to soak the methi seeds into a wet grinder or blender.
• Once the methi seeds are ground, add urad dhal and grind.
• Once smooth, add soaked rice, aval and grind into a smooth batter. Add water as required. The batter should be similar in consistency to dosa batter.
• Add salt to the batter and mix with your hands.
• Pour batter into a tall container until ⅔ full. Let the batter ferment for 7-8 hours or overnight.
• Once fermented, the batter will rise. Store batter in the refrigerator.

For savory paniyaram:

• Add mustard seeds to hot oil. Once mustard seeds crackle, add chopped onions, green chilies and curry leaves. Saute for 2 minutes and set aside.
• Pour kuzhi paniyaram batter into a mixing bowl and add sauted mixture to the batter. Check for salt and add more if needed.
• Heat kuzhi paniyaram pan and add ½ tsp oil to each mound.
• Use a small spoon to pour batter into each mound. Cover with a lid and cook.
• Use a wooden stick, similar to a skewer stick, to gently flip the kuzhi paniyaram. The paniyaram should be golden brown.
• Flip all paniyarams and brush with oil. Insert stick in the center and make sure it comes out clean. If not, cook for a few more minutes.
• Serve hot with chutney.

For sweet paniyaram:

• Add jaggery blocks to a pan with water. Let the jaggery melt.
• Add cardamom powder and boil for 1 minute.
• Filter the melted jaggery to remove any impurities.
• Mix the jaggery and grated coconut with the paniyaram batter.
• Heat kuzhi paniyaram pan and add ½ tsp oil to each mound.
• Use a small spoon to pour batter into each mound. Cover with a lid and cook.
• Use a wooden stick, similar to a skewer stick, to gently flip the kuzhi paniyaram. The paniyaram should be golden brown.
• Flip all paniyarams and brush with oil. Insert stick in the center and make sure it comes out clean. If not, cook for a few more minutes.
• Serve hot.

• See below for additional varieties or sides that go well with this dish.
  • Colorful Chutneys