Kuzhi Paniyaram is super crispy outside and soft inside balls cooked until slightly golden brown made of fermented rice and lentil batter. A perfect South Indian style breakfast dish and here is the recipe to know how to make paniyaram.
Can you believe me that I have never ever tried making the kuzhi paniyaram at home, I mean of course this is the first time. Wel the reason was I didn’t have Paiyaram pan, actually, I still don’t have it, I kind of borrowed it from a friend.
Every time when we’d go to India or someone comes from there to visit us, we’d make a list of things to bring from there. But we always forgot to buy appe pan and idli maker, seriously every time, weird, right?? So guess what last month I won a paniyaram pa in a competition at Archana’s Kitchen, I immediately asked my mother in law to pack it in the bag to bring here.
So that’s how I happen to make this kuzhi paniyaram for the first time. However, we did try eating them before at a friend’s house and totally loved it. In fact, I asked the recipe from her about three months back and followed the same to make it.
About the picture below as little miss is still not going to pre school( she’ll start from January) when I am taking pictures and if she is not watching Dora or drawing something, she would just come jumping and asking “take me in the photo” like a thousand times until I do so.
Blogging Marathon#80 Week 2/Day 7
Theme– Protein Rich Dishes
Dish– Kuzhi Paniyaram
Protein Source– Urad dal
Super crispy outside and soft inside balls cooked until slightly golden brown made of fermented rice and lentil batter. A perfect South Indian style breakfast dish.
- 1 1/2 cup rice
- 1/2 cup split urad dal
- 1/4 cup poha/aval/flattened rice
- 1 teaspoon fenugreek seeds
- water for soaking
- salt to taste
- 1 onion, chopped
- 1 teaspoon mustard seeds
- few curry leaves
- a pinch aseftida
- 2 tablespoon olive oil
Wash and soak rice, poha and dal separately with fenugreek seeds in enough water for overnight or 6-8 hours.
Grind urad dal in a mixer or wet grinder separately with fenugreek seeds by adding 1/4 cup water at a time or use just enough water to grind the dal.
Similarly, grind rice and poha till you get a smooth batter using only enough water to grind.
Now mix together the dal and rice batter. Add salt in it and let it covered in a warm place for fermentation for up to 10-12 hours.
Heat a teaspoon of oil in a pan and add asafetida and mustard seeds. Let the seeds crackle.
Add curry leaves and onion and saute them just for a minute.
Transfer the tempering into the fermented batter and mix well until combined.
Grease and heat a paniyaram or aebleskiver pan on medium heat. Add spoon full of paniyaram batter in each hole and let it cook covered for 2 minutes.
Using a chopstick or knife flip them over and cook for a minute more.
Remove from pan and serve hot with tomato onion, coconut or garlic chutney.
For super soft inside and crispy outside the batter should be well fermented.
If you live in a cold region, place the batter in a closed oven to ferment. Do not turn on the oven.
You may also add grated carrots and more seasonings in the batter.