How to make Kuzhi Paniyaram - Traditional South Indian snack made from dosa/idli batter and pulses.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rice (चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)
Cuisine : TamilNadu
Course : Snacks and Starters
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Kuzhi Paniyaram Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Kuzhi Paniyaram checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Snickerdoodles, Kothimbir Vadi Chaat, Masala Rawa Baingan, Barbecued Chicken.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kuzhi Paniyaram Recipe
Rice 1/2 cup
Split black gram skinless (dhuli urad dal) 1/4 cup
Parboiled rice 1/2 cup
Fenugreek seeds (methi dana) 1/8 teaspoon
Salt to taste
Oil 2 teaspoon
Onion 1 small
Green chilli 1
Mustard seeds 1/4 teaspoon
Cumin seeds 1/4 teaspoon
Curry leaves 20-25
Method
Step 1
Soak rice, parboiled rice, urad dal and fenugreek seeds for at least 5 hours. Drain and grind to a batter with a grainy texture. Transfer to a deep bowl and set aside in a warm place to ferment overnight. Add salt and mix well. Heat 2 tsps oil in a small non stick pan. Chop onion and green chillies.
Step 2
Add mustard seeds and cumin seeds to the oil and let them splutter. Add curry leaves, onion and green chillies and sauté for 2-3 minutes. Add this tempering to the batter and mix well. Place a paniyaram tawa on medium heat and grease each dent with a little oil.
Step 3
Pour a ladleful of batter in each dent, drizzle a few drops of oil along the sides and cook for 4-5 minutes till the underside is lightly browned. Turn them over using a spoon and drizzle a little more oil and continue to cook until both the sides are evenly cooked. Serve hot with coconut chutney.
