How To Make Kuzhi Paniyaram
Kuzhi Paniyaram Overview
Kuzhi Paniyaram is a typical South Indian recipe which is called as `Paddu` in the state of Karnataka which is made by steaming rice and urad dhal in `Kuzhi Paniyara satti`.
It can be made either sweet or spicy according to our choice and preference. The kuzhi paniyara satti is made with many moulds in it, so as to facilitate the batter to get a small ball shaped fluffy form. The kuzhi paniyaram has some more names like yeriappa, Gunta ponganalu and gulliappa.
The Main Batter Of Kuzhi Paniyaram
In South India, `Idli dosa batter` serves as a multipurpose batter as it is used for making Idli, Dosa, Uthappam and of course the mouth watering `Kuzhi-Paniyaram`. If you want to prepare a separate batter for this recipe, you can do it. You can also improvise the idli dosa batter for this kuzhi paniyaram by adding some more ingredients. Here, I have given you the method of preparing it with the `Idli dosa batter readily available at home.
Kuzhi Paniyaram Origin
Kuzhi paniyaram is a traditional delicacy from the chettinad cuisine, which is known for its exclusive vegetarian and non-vegetarian dishes. Even now people love to buy the `irumbu kuzhi paniyar satti` from Tamil Nadu which gives an authentic effect and taste. You can find its presence in every South Indian household made of different metals like cast iron satti, hindalium satti or man satti {clay pot}. Nowadays, non-stick paniyara satti are becoming more popular for the usage of less oil and for convenience. Let us see the ingredients required for the traditional `kara kuzhi Paniyaram`.
Ingredients Required For Kuzhi Paniyaram
How To Make Kuzhi Paniyaram
To make Kuzhi Paniyaram Take a cup of batter in a vessel and just add a few drops of water to make it slightly dilute.
Add the required salt and mix it up well and keep it.
Subsequently, grease the `kuzhi paniyaram satti` with a little oil.
Place a small pan in the stove and keep it in high flame.
Pour a little oil and when it is heated, add a tea spoon of mustard seeds in it. When it starts spluttering, add a tea spoon of jeera sees, a pinch of hing, broken urad dhal and some curry leaves it it.
Now add the green chilli and chopped onion and fry for two minutes.
Switch off the stove when the onion gets translucent.
Add these tempered ingredients to the batter kept aside.
Finally add the finely chopped coriander leaves to it and stir well.
Place the greased `Kuzhi Paniyara Satti` on the stove and keep it in medium flame.
Once it is heated, pour the batter into the moulds one by one with a ladle.
Smear a tea spoon of oil over the moulds instantly.
Close it with the lid and let it cook for 3- minutes approximately.
Now open the lid and flip the half cooked batter to the other side from all the moulds, using a `vada kuthi`(a long and thin needle like structure made of stainless steel used to flip vada) or simply use chopsticks
Simlilarly, let it cook for a minute or two.
The paniyaram is cooked fully when both the sides become golden brown evenly.
Just check it by poking a `vada kutthi` into a paiyaram.
Finally, the hot and crisp kuzhi Paniyaram is ready.
Serve it hot with South Indian special `chinna vengaya sambhar` and its twin side dish `getti thengai chutney`.
It is ideal for an evening snack. Just relish it on a rainy evening with a hot cup of `tanjore filter coffee`.
Ingredients
Directions
To make Kuzhi Paniyaram Take a cup of batter in a vessel and just add a few drops of water to make it slightly dilute.
Add the required salt and mix it up well and keep it.
Subsequently, grease the `kuzhi paniyaram satti` with a little oil.
Place a small pan in the stove and keep it in high flame.
Pour a little oil and when it is heated, add a tea spoon of mustard seeds in it. When it starts spluttering, add a tea spoon of jeera sees, a pinch of hing, broken urad dhal and some curry leaves it it.
Now add the green chilli and chopped onion and fry for two minutes.
Switch off the stove when the onion gets translucent.
Add these tempered ingredients to the batter kept aside.
Finally add the finely chopped coriander leaves to it and stir well.
Place the greased `Kuzhi Paniyara Satti` on the stove and keep it in medium flame.
Once it is heated, pour the batter into the moulds one by one with a ladle.
Smear a tea spoon of oil over the moulds instantly.
Close it with the lid and let it cook for 3- minutes approximately.
Now open the lid and flip the half cooked batter to the other side from all the moulds, using a `vada kuthi`(a long and thin needle like structure made of stainless steel used to flip vada) or simply use chopsticks
Simlilarly, let it cook for a minute or two.
The paniyaram is cooked fully when both the sides become golden brown evenly.
Just check it by poking a `vada kutthi` into a paiyaram.
Finally, the hot and crisp kuzhi Paniyaram is ready.
Serve it hot with South Indian special `chinna vengaya sambhar` and its twin side dish `getti thengai chutney`.
It is ideal for an evening snack. Just relish it on a rainy evening with a hot cup of `tanjore filter coffee`.