Kuzhi paniyaram (Tamil: குழி பணியாரம்) is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and or with left over Idli Batter. We can enrich that batter with grated coconut, carrot, onion along with spicy tempering. We need Kuzhi paniyaram pan for making this yummy recipe.
Mostly once a week, I make Kuzhi paniyaram for kids Lunch Box or for evening tiffin. I always reserve 2 cups of idli/dosa batter just to make yummy Paniyaram. With left over Idli/Dosa batter, this is a very quick and easy to make tiffin. We can use the same prepared batter and add a tablespoon of semolina and drop dollop of batter in hot oil and deep fry to get yummy Punugulu.
Preparing Paniyaram with Rice & Dals
We can make Paniyaram by freshly preparing batter too. We need to soak parboiled rice, raw rice and dal & Fenugreek seeds for 2 hours and grind it to smooth batter. Then add salt and ferment the batter overnight. With the fermented batter, we can follow the rest of the below procedure to make yummy and tasty Kuzhi Paniyaram.
Serving:
Paniyaram when served hot with Shallot Garlic Chutney is a treat to our taste buds. We can also serve with Coconut chutney, Tomato chutney, Idli Podi or with Tiffin Sambar.
Recipe Card
Kuzhi Paniyaram with Idli Batter
Kuzhi paniyaram (Tamil: குழி பணியாரம்) is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and or with left over Idli Batter.
- 2 Cups Idli Batter
- 2 tbsp Grated Coconut
- 2 tbsp Grated Carrot
- 2 tbsp Coriander Leaves
- 1 Onion (Finely Chopped)
- 1/2 Cup Sesame Oil (For Cooking Paniyaram)
For Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Split Urad Dal
- 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Few Curry Leaves
- 2 Green Chili
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Take 2 cups of left over Idli/Dosa batter in a mixing bowl. Add grated coconut, grated carrot, onion, chopped coriander leaves and mix well
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Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal and bengal gram and fry till dal turns golden brown
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Then add green chili, curry leaves and sauté for 10 seconds and then switch off the flame. Add this tempering to the paniyaram batter
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Heat the paniyaram pan. Pour 1/2 teaspoon of sesame oil in each mould. When the oil is hot, pour the prepared paniyaram batter into each mould
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Cover & cook in low flame. After 30 seconds, flip the paniyaram in each mould and again cook till both the sides turn into golden color. Take out cooked paniyaram
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Serve the yummy Paniyaram with Shallots Garlic Chutney or Coconut Chutney or Idli podi or Tiffin Sambar & Enjoy!
- Adding coconut, veggies are optional, we can just use onion alone
- If we don’t have idli batter, we can soak 1/2 cup of parboiled rice, 1/2 cup of raw rice, 1/4 cup urad dal for 2 hours and grind it to batter. Add salt and ferment. Follow the rest of the procedure
- With this same batter, we can just add 2 tablespoon semolina and deep fry and we will get yummy Punugulu.
Method with Step by Step Pictures:
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Take 2 cups of left over Idli/Dosa batter in a mixing bowl. Add grated coconut, grated carrot, onion, chopped coriander leaves and mix well
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Heat oil in a pan. Add mustard seeds and allow it to sputter. Add urad dal and bengal gram and fry till dal turns golden brown
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Then add green chili, curry leaves and sauté for 10 seconds and then switch off the flame. Add this tempering to the paniyaram batter
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Heat the paniyaram pan. Pour 1/2 teaspoon of sesame oil in each mould. When the oil is hot, pour the prepared paniyaram batter into each mould
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Cover & cook in low flame. After 30 seconds, flip the paniyaram in each mould and again cook till both the sides turn into golden color. Take out cooked paniyaram
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Serve the yummy Paniyaram with Shallots Garlic Chutney or Coconut Chutney or Idli podi or Tiffin Sambar & Enjoy!
The post Kuzhi Paniyaram with Idli Batter Recipe appeared first on Subbus Kitchen.