Kuzhi paniyaram
Kuzhi Paniyaram, a South Indian delicacy, is a savory or sweet dumpling made from a fermented batter of rice and lentils. Cooked in a special paniyaram pan, it acquires a crispy exterior and a soft, fluffy interior. This versatile dish can be prepared with various ingredients like vegetables, spices, and even jaggery for sweetness.
Table of contents
Kaara kuzhi Paniyaram
Kaara Kuzhi Paniyaram is a spicy variation of the traditional South Indian dish. Prepared from a fermented rice and lentil batter, it’s enriched with a mix of finely chopped onions, green chilies, coconut, and spices. Cooked in a special paniyaram pan, it transforms into golden, crispy bites with a flavorful and spicy kick.
Origin
Kuzhi paniyaram or Kara kuzhi paniyaram or also known as appe, basically is basically originated from South India in the state of Tamil Nadu in the region of Chettinadu. Chettinadu is very famous for its unique flavors of spices and aromatics and extraordinary rustic dishes.
The origin is usually the leftover idli or dosa batter that’s left is made to this dish to avoid wastage in olden times.
It is known as paddu, gunta ponganalu and other south Indian languages. There are basically many variations of preparation according to the taste buds and also region. Where authentic kuzhi paniyaram includes coconut whereas as some use vegetables such as carrot and so on.
Characteristics of kaara kuzhi paniyaram
It is quite sour from the batter and spice from the green chilies and beautiful aromatics from the tempering makes it a great addition to the palette.
The characteristic of a good paniyaram is a golden brown and crisp outer layer and soft and fluffy texture on the inside. Traditionally, a heavy cast iron or brass paniyaram pan is used for cooking which yields a wonderful crisp texture and cooks through evenly from inside as well. Though you could use the non-stick pans available in the market, but I highly recommend using the cast iron pan for the best results.
I recommend using cast iron mold which has more depth of cooking than non stick molds. You can buy from the range of options available at the market of your choice.
Variations
There are multiple variations that are widespread according to the region.
Authentic: The fermented idli or dosa batter mixed with tempered mustard seeds, curry leaves, green chilies, onions and coconut and mixed and cooked in paniyaram mold and it is considered eating with kollu ( horse gram ) chutney.
Vegetables: People add grated carrots, capsicum, and so on of their taste with the batter and cook.
Savory sweet : Jaggery and grated coconut is mixed and added to the batter and also made and it is quite popular in Kerala cuisine.
The real sweet : There is completely sweet kuzhi paniyaram made of wheat flour, riped bananas, jaggery, coconut ( optional) and it is mostly deep fried but also made in paniyaram mold.
Tips and tricks
Major tips is having a good fermented batter of urad dal and rice and proper tempering of the aromats, onions and cooking perfectly in paniyaram mold.
Make sure to apply generous amount of oil and cook so the outside becomes crispier and also the inner part cooks perfectly and always maintain the heat in medium flame otherwise it might tend to burn out.
Accompaniments for Kuzhi paniyaram
Kara kuzhi paniyaram recipe
Kaara kuzhi paniyaram | Savory delight
Kaara Kuzhi Paniyaram is a spicy variation of the traditional South Indian dish. Prepared from a fermented rice and lentil batter, it’s enriched with a mix of finely chopped onions, green chilies, coconut, and spices. Cooked in a special paniyaram pan, it transforms into golden, crispy bites with a flavorful and spicy kick.
Ingredients
Instructions
-
Grind the batter
If you have left over idli or dosa batter you can use that.
If you don’t have then soak the ural dal and rice along with fenugreek seeds ( with dal ) for about 8 hours or overnight.
Then using grinder or food processor grind the dal with fenugreek seeds separately and rice separately.
Once grinded mix them together and ferment it for overnight or 6 hours by keeping in refrigerator.
You can grind together but it will be uneven in grinding which will lead to more time of grinding and rice produces heat which spoils the fluffiness of the dal. -
Tempering of aromats
In a pan or kadai add oil and let it heat up. Once heated up add the mustard seeds and let it crackle up and add green chilies and curry leaves.
Let it sizzle up and add the chopped onions and cook till light golden brown color and add the grated coconut or even thin slices of coconut.
Once cooked let it cool down and add into batter and mix well by adding little water and add the required amount of salt.
The consistency should little more thicker like idli batter not runny like dosa batter.
Coconut is completely optional. -
Kuzhi paniyaram
Heat the kuzhi paniyaram mold or pan and add generous amount of oil in the holes and let it heat up.
Pour the batter to the 3/4 of the hole and cook in medium flame.
Cook for 2 minutes and using a stick or spoon turn them upside down and cook for another 1 minute.
Serve hot with coconut chutney.
Serving Size 5
Servings 8
- Amount Per Serving
- Calories 218kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.5g3%
- Sodium 249mg11%
- Potassium 211mg7%
- Total Carbohydrate 39.6g14%
- Dietary Fiber 5.1g21%
- Sugars 1.4g
- Protein 6.3g13%
- Calcium 23 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Major tips is having a good fermented batter of urad dal and rice and proper tempering of the aromats, onions and cooking perfectly in paniyaram mold.
Make sure to apply generous amount of oil and cook so the outside becomes crispier and also the inner part cooks perfectly and always maintain the heat in medium flame otherwise it might tend to burn out.
