KUZHI PANIYAARAM(SPICY VERSION) / KAARA KUZHI PANIYAARAM

Kuzhi paniyaram is one of the traditional recipes in south india. It is nothing but the fermented batter is cooked in paniyaram pan. Many people will use the idly batter itself to make the kuzhi paniyaram. But here I have used the traditional way of making kuzhi paniyaram.

This kuzhi paniyaram can be made as spicy or in sweeter version. Here I am giving the recipe of spicier one. later will post the sweet version too, which is almost same as like this, but few things have to keep in mind while grinding for sweeter version.

In my home my mom has never tried this kuzhi paniyaram. Though it is a traditional recipe, my mil also has never prepared this. But after my marriage only I started to use this paniyaram pan. At first I have used idly batter only to make the kuzhi paniyaram. But later only I got this recipe from my husband’s aunty. It is so good and gives really soft centered and cripy outer layered paniyarams.

Please check the below link for the Sweet kuzhi paniyaram recipe if you are interested.

• Sweet Kuzhi Paniyaram

OK, now let’s move on to this recipe.

KAARA KUZHI PANIYAARAM

SOAKING TIME: 5 HRS | PREPARATION TIME: 10 MIN | COOKING TIME: 10 MIN

FERMENTING TIME: 8 HOURS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SNACKS

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    1 cup raw rice

                                    1 cup idly rice

                                    ½ cup urad dhal

                                    1 teaspoon fenugreek seeds

                                    2 tablespoon channa dhal

                                    ½ cup grated coconut

                                    Oil for cooking

                        For tempering:

                                    1 teaspoon oil

                                    1 teaspoon mustard seeds

                                    2 inch piece ginger

                                    2 medium sized onions

                                    3 green chillies

                                   

PREPARATION:

Soak the channa dhal in water for minimum 1 hour.

Wash and soak the rice, urad dhal and fenugreek seeds in water for minimum 5 hours.

Grind the soaked rice, urad dhal and fenugreek into smooth paste.

Mix salt and let the batter to ferment for minimum 8 hours.

Finely chop onion, curry leaves, green chillies and set aside.

Grate the coconut and keep it ready.

Grate the ginger finely and set aside.

METHOD:

In a pan heat oil. Then add the mustard seeds and let it splutter.

Then add the chopped onion and sauté till it becomes translucent.

Then add the grated ginger, chopped green chillis, curry leaves and sauté for a minute.

Add the tempered items to the fermented batter.

Also add the soaked channa dhal, coconut scrapings into the batter and mix well.

Add water if the batter is too thick.

In the paniyaram pan (Appe pan) add little oil in all the holes, and pour in the batter with a small ladle.

Let it cook in medium heat for around 3 to 5 minutes. Then flip the paniyarams with a spoon and let it cook in all the sides.

Remove from heat and serve hot with any spicy chutney.

We had this with onion tomato chutney and it was really yum!!!

NOTES:

• Don’t mix water with the whole batter. Take the required batter in a separate bowl and then add the water and tempered items.
• You can add shredded carrots also for additional taste.
• You can skip coconut too.
• Wile tempering you can add urad dhal also for additional taste.
• if you want crunchy channa dhal, add while tempering instead of soaking.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Soak the channa dhal in water for minimum 1 hour.

Wash and soak the rice, urad dhal and fenugreek seeds in water for minimum 5 hours.

Grind the soaked rice, urad dhal and fenugreek into smooth paste.

Mix salt and let the batter to ferment for minimum 8 hours.

In a pan heat oil. Then add the mustard seeds and let it splutter.

Then add the chopped onion and sauté till it becomes translucent.

Then add the grated ginger, chopped green chillis, curry leaves and sauté for a minute.

Add the tempered items to the fermented batter.

Also add the coriander leaves, soaked channa dhal, grated coconut into the batter and mix well.

Add water if the batter is too thick.

In the paniyaram pan (Appe pan) add little oil in all the holes, and pour in the batter with a small ladle.

Let it cook in medium heat for around 3 to 5 minutes. Then flip the paniyarams with a spoon and let it cook in all the sides.

Remove from heat and serve hot with any spicy chutney.

We had this with onion tomato chutney and it was really yum!!!

Do try this recipe and please don’t forget to give your feedback in comments.

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