- Prep Time: 5h 00 min
- Cook Time: 25 minutes
- Serving: 3 People
- Calories: 1633 kcal
- Carbohydrate Content: 330.47 g
- Cholesterol Content: 3 mg
- Fat Content: 16.92 g
- Fiber Content: 17 g
- Protein Content: 34.77 g
- Saturated Fat Content: 3.167 g
- Serving Size: 1
- Sodium Content: 2586 mg
- Sugar Content: 12.73 g
- Trans Fat Content: 0.048 g
Kuzhi paniyaram is a very famous South Indian cuisine. The taste of this paniyaram is simply excellent and delicious. Kids and adults love this dish. This paniyaram is prepared with the fermented batter of rice and black gram, mix with the tempering and steamed in a paniyaram tawa or pan. It goes very well at your tea-time, and it is perfect for kid’s lunch or snack box. Learn how to make kuzhi paniyaram by this easy recipe.
Ingredients of Kuzhi Paniyaram Recipe
- Rice - 1 Cup
- Parboiled rice (ukda chawal) - 1 Cup
- Split black gram skinless (washed urad dal) - ½ Cup
- Fenugreek seeds - ¼ Teaspoon
- Salt - 1 Teaspoon
- Oil - 2 Tablespoons
- Mustard seeds - ¼ Teaspoon
- Cumin seeds - ¼ Teaspoon
- Chopped curry leaves - 10
- Large-sized finely chopped onion - 1
- Finely chopped green chillies - 3
- Finely chopped ginger - ¼ Teaspoon
How to Make Kuzhi Paniyaram
Step 1: First soak the rice, ukda chawal and urad dal with fenugreek seeds in six cups of water for at least 5 hours.
Step 2: After 5 hours drain the water and grind it to the coarse batter.
Step 3: In a large bowl, transfer this mixture and add salt. Mix it well and allow it to ferment overnight.
Step 4: Now, heat two tablespoons of oil in a pan and add mustard seeds and cumin seeds.
Step 5: When they start spluttering add curry leaves, onions, ginger, and green chilies and sauté it for 2-3 minutes or until light brown.
Step 6: Add this tempering to the batter and mix well.
Step 7: Heat the paniyaram tawa over MEDIUM heat and grease each dent with a little oil.
Step 8: Pour a ladleful batter in each dent and drizzle oil over it and cook for 4-5 minutes or until the underside is done.
Step 9: Now, turn them over using a spoon and drizzle a little more oil and continue to cook for about 4-5 minutes or until both the sides are evenly cooked.
Step 10: Prepare more paniyaram similarly.
Step 11: Serve this hot with coconut chutney.