Kuzhi Paniyaram

Kuzhi Paniyaram is a South Indian dish especially famous in the Chettinad Cuisine(a popular tiffin item).

You can find these cuties & bubblies in almost all occassions of Chettinad houses.

Kuzhi Paniyarams can be made sweet or salty. The salty @ spicy version has onions, green chillies & some more seasonongs mixed with the batter. It is
made by steaming batter — traditionally made fermented rice and lentil batter using a mould. Then it is steamed in special pan which has little golf ball size holes (kuzhi in Tamil).

Many of my friends wanted me to post this here :)

" Yummy Yummy Kuzhipaniyarams made easy!!"

Ingredients
Boiled Rice - 250 gms
Raw Rice - 250 gms
Urad Dhal - 150 gms
Fenugreek Seeds(Vendayam) - 1 tsp
Salt - as required
Oil - as required

Preparation

Take a deep bottomed vessel and add all the items other than salt. Add water to it & keep it aside for 2 hours.

Grind the items nicely to dosa flour consistency. Add required salt to the batter. Allow the grinded flour to ferment for 8 to 10 hours.

Heat a Kuzhipaniyaram Pan and pour 1/4 tsp of oil in each hole. Pour the grinded batter in each hole. Close the pan with its lid & cook for 1.5 minutes. Allow it to cook in medium flame. Turn the Paniyaram upside down with its stick. Now cook the other side as well (without the lid).

Masala Paniyaram
Onions - 2 (finely chopped)
Grated Carrot - 2 tbsp
Green chilies - 3 (finely chopped)
Curry leaves - 1 tbsp (finely chopped)
Grated coconut - 2 tbsp
Mustard seed - 1/2 tsp
Urad Dhal - 1/2 tsp
Oil - 2 tsp

Preparation

Take a deep bottomed vessel and add all the items other than salt. Add water to it & keep it aside for 2 hours.

Grind the items nicely to dosa flour consistency. Add required salt to the batter. Allow the grinded flour to ferment for 8 to 10 hours.

Heat Oil in a pan & add the Mustard Seeds and Urad Dhal. Allow them to crack and then add to the batter. Add the other items to the batter and mix it well.

Heat a Kuzhipaniyaram Pan and pour 1/4 tsp of oil in each hole. Pour the grinded batter in each hole. Close the pan with its lid & cook for 1.5 minutes. Allow it to cook in medium flame. Turn the Paniyaram upside down with its stick. Now cook the other side as well (without the lid).