• Preethi C.Vijay

Kuzhi Paniyaram

Kuzhi Paniyaram, Guliappe, yeriyappa, gundponglu, ponganalu, gullitu ---So many names for this traditional South Indian Breakfast. Although many people make the instant version of Kuzhi paniyaram with the left over idli/ dosa batter, I would insist you to follow the perfect kuzhi paniyaram batter recipe, that tastes extremely flavorful and carries a porous crispy texture.


While the idli batter is ground smooth, Kuzhi Paniyaram batter is ground little coarse to ensure the texture is porous and crispy. The amount of urad dal and Methi seeds is a bit on the higher side, which gives the "Buuss Buuuussss" spongy paniyaram. Paniyaram made with idli batter is also soft, but this one would be....... No, I would rather stop saying it. You will find the difference in aroma and taste while you have a bite of it. And you would not be disappointed.



Ingredients

Idli rice 1 cup

Raw rice 1 cup

Urad dal 1/4 cup + 1 tablespoon more (depending upon the quality of your urad dal)

Methi seeds/ Fenugreek 1 heaped tablespoon

Water as needed (for grinding)

Salt as needed


How to Start?

Wash and soak raw rice, idli rice, urad dal and methi seeds together for atleast 5 hours.

Grind them into a slightly coarse batter by adding water. Make sure you do not add too much water while grinding. Add salt and mix well. Allow this to ferment for 6 to 8 hours.


After 8 hours, divide the batter into two. One is for making Sweet Kuzhi Paniyaram and the other one is for Savory Kuzhi Paniyaram.



Sweet Paniyaram

Kuzhi Paniyaram Batter 2 cups

Jaggery 1/4 cup grated

Water 2 tablespoons

Oil for making Paniyaram


Melt the jaggery in a kadai, adding two tablespoons of water. Strain the jaggery syrup and allow it to cool. Add this jaggery syrup to the paniyaram batter.


Grease the paniyaram pan, heat it and add few drops of oil in each mould. Once the pan is hot enough, add a tablespoon of oil to each mould. Fill only 3/4 th of each mould. Reduce the flame to medium, cover it with a lid and allow it to cook for 2 minutes. When you find a little crispier edges, carefully flip the paniyaram and let it cook on the other side until done.


Serve Sweet Paniyaram hot.



Kara Paniyaram


Kuzhi Paniyaram Batter 2 cups

Oil for making Paniyaram


For seasoning

Onion 1 or 10 Shallots Finely Chopped

Green Chilies 2 Chopped

Ginger 1 tablespoon grated

Oil 2 tablespoon

Mustard Seeds 1 teaspoon

Urad Dal 1/2 teaspoon

Curry Leaves 1 sprig chopped

Hing/Asafoetida a pinch


How to Start?

In a pan heat oil, add the mustard seeds, urad dhal and curry leaves. Allow it to crackle. Add the chopped onions, green chillies, ginger, asafoetida and curry leaves. Saute until onions are translucent. Switch off the flame.


Add this seasoned mixture to the kuzhi paniyaram batter. Add 1/4 cup of water and mix well.


Grease the paniyaram pan, heat it and add few drops of oil in each mould. Once the pan is hot enough, add a tablespoon of oil to each mould. Fill only 3/4 th of each mould. Reduce the flame to medium, cover it with a lid and allow it to cook for 2 minutes. When you find a little crispier edges, carefully flip the paniyaram and let it cook on the other side until done.


Serve hot with coconut chutney.


Notes:


Do not add more water than mentioned while making sweet paniyaram. The jaggery syrup is enough to give the flowing consistency batter.


Fill only 3/4th of the mould, as it help in easy flipping and results in proper shape.


Increase the sweetness as per your desire.


You can add grated vegetables of your choice while making kara paniyaram.


You can add a teaspoon more of methi seeds while soaking, if you like the flavor of it.


Grinding the batter slightly coarse ensures your paniyaram does not turn dense.







17 views