Kuzhi Paniyaram - Chettinad Special

Kuzhi paniyaram is a delicious Chettinad snack. It was the favourite packed lunch that would definitely get over by snack time. Browsing through, I got to see so many variations - across the world.
The savoury version gets done quite often as you do not need to make a specific batter for this snack and is very easy to prepare. Idli / Dosa / Aapam batter can be tweeked up to make the savoury paniyarams.
Now that, is for snack-time. When made with the specific batter, it is a double delight to the senses. Kuzhi Paniyaram makes everyday dinner a delight, and spruces up the buffet table like no other dish - the Pièce de résistance.



Ingredients:
Batter:-
Raw Rice - 1 cup
Parboiled Rice - 1 cup
Urad Dal - 1/2 cup
Fenugreek Seeds - 1tsp
Salt to taste

Masala Seasoning:-
Oil - 2 Tbsp
Split Urad Dal - 1/2 tsp
Mustard Seeds - 1/4 tsp
Small Onion - 1/4 cup, sliced thin
Green Chillies - 3, chopped fine
Curry Leaves - 2 Tbsp, chopped
Grated Coconut - 1/4 cup

Method:
Batter:-
Wash and soak the Rice (both varieties) and dal with fenugreek seeds for 2 hours. Grind until smooth and fluffy using water as needed. The batter needs to be thick. Add salt and whisk batter well. Rest undisturbed for 6 - 8 hours to ferment.

Seasoning the Batter:-
Heat oil and splutter mustard seeds and split urad dal. Add chopped onions, green chillies and curry leaves. Saute until onions turn pink. Lower the flame and add grated coconut saute for a minute.
Mix this into the fermented batter (just before making the paniyaram) adding  salt to taste and water if needed to adjust the consistency (bajji batter consistency).

To make the Paniyaram:-
Heat the Paniyaram pan. Spoon in a little oil into each of the moulds.
Once the pan is hot, whisk the batter vigorously with a small ladle and then spoon the batter into the moulds - nearly 3/4th full. It will tend to rise.
Cook over a medium flame, undisturbed. Once the edges are set, it will be easy to turn the Paniyaram in the mould. Turn over the paniyaram within the moulds (use a wooden or steel pick) and cook until crisp and golden brown. If necessary, spoon or spray oil over the Paniyaram for it to become crispy.

*Initially until you get the feel for it; you can test if they are cooked by inserting a toothpick. The toothpick should come out clean.

Serve hot with Milagai Chutney / Podi / Nattu Sakkarai...


While packing for travel, or in a lunch box, allow them to cool before closing the box.

Comments

Priti said…
Looks delicious ....nice
wow perfect paniyaram,luks so cute and delicious...
Ramya said…
Now that makes me crave for some hot paniyarams:-) Yummy
R said…
they look so delicious!
looks perfect and delicious :)

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