Breakfast |Tiffin Recipes No Onion No GarlicChettinad kuzhi paniyaram recipe

Chettinad kuzhi paniyaram recipe

Chettinad Kuzhi Paniyaram recipe, a most popular South Indian Breakfast made usually with leftover idli/dosa batter. Recipe with full video and step by step pictures. Most of the times I make kuzhi paniyaram using leftover idli batter. But this time I learnt this recipe from my friend. She gave me the exact recipe for making kuzhi paniyaram as how they make in their native place. It turned out so well and it was super soft and fluffy. After that, I stopped making paniyarams out of leftover idli | dosa batter. Check out my tomato kuzhi paniyaram and instant rava kuzhi paniyaram. This chettinad kuzhi paniyaram recipe is a super hit among my guests too.

 

chettinad Kuzhi paniyaram
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5 from 2 votes

Chettinad Kuzhi paniyaram

Fluffy savory kuzhi paniyaram recipe
Course Breakfast, Dinner, Snack, tiffin,
Cuisine Indian
Servings 18 paniyarams for 2 cups batter
Author Jeyashri suresh

Ingredients

  • 1 cup Raw rice
  • 1 cup Idli rice
  • ½ cup Urad dal
  • 1 tsp Venthayam | methi seeds
  • Salt as needed
  • ½ tbsp Oil + as needed to make the paniyarams
  • ½ tsp Mustard seeds
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • 2 Green chili
  • Curry leaves few
  • 2 Onion

Instructions

  • Wash and Soak 1 cup raw rice, 1 cup idli rice,½ cup whole urad dal and 1 tsp fenugreek seeds for 4 hours.
  • Drain the water and grind into a smooth fluffy batter.
  • You can use mixie if grinding in small quantity but grinder is good for best results.
  • Add salt to the batter and Mix well.
  • Let this ferment for 5-6 hrs or overnight.
  • Coarsely pulse 2 chili and curry leaves.
  • In a pan add ½ tblsp sesame oil, ½ tsp mustard seeds, 1 tsp chana dal and 1 tsp urad dal.
  • Once the mustard splutters add 2 finely chopped onions to this.
  • Add little salt. Cook till the onions become translucent.
  • Take 2 cups fermented batter in a bowl.
  • Add the chilli paste and the cooked onions.
  • Mix well.
  • Heat paniyaram pan and drop little oil in all holes.
  • Pour batter in all holes.
  • Cover and cook the paniyarams.
  • Once done, flip it.
  • Cover and cook for a minute
  • Take out from the pan.
  • Fluffy paniyarams ready.
  • Repeat this for the rest of the batter.

Video

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Notes

1. You can add grated carrots or frozen corn to the kuzhipaniyarams.
2. You can make crispy dosa using this chettinad kuzhipaniyaram batter.
  • Wash and Soak 1 cup raw rice, 1 cup idli rice,½ cup whole urad dal and 1 tsp fenugreek seeds for 4 hours.
Soak the ingredients
  • Drain the water and grind into a smooth fluffy batter.
  • You can use mixie if grinding in small quantity but the grinder is good for best results.
  • Add salt to the batter and mix well.
  • Let this ferment for 5-6 hrs or overnight.
grind batter
  • Coarsely pulse 2 chilli and curry leaves.
grind chili
  • In a pan add ½ tbsp sesame oil, ½ tsp mustard seeds, 1 tsp chana dal and 1 tsp urad dal.
  • Once the mustard splutters add 2 finely chopped onions to this.
  • Add a little salt. Cook till the onions become translucent.
saute onions
  • Take 2 cups fermented batter in a bowl.
  • Add the chilli paste and the cooked onions.
  • Mix well. 
Mix the batter well
  • Heat paniyaram pan and drop little oil in all holes.
  • Pour batter in all holes.
  • Cover and cook the paniyarams.
Cook the paniyarams
  • Once done, flip it.
  • Cover and cook for a minute
  • Take out from the pan.
Chettinad kuzhi paniyaram ready
  • Fluffy paniyarams ready.
  • Repeat this for the rest of the batter.
  • Serve with any chutney of your choice. We had with kara chutney.

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50 COMMENTS

  1. I love this….looks so yummy… even I make it with different varaiations based on the availability of batter,some times Idli,dosa batter or if I m in good mood make special batter for it..

  2. Grinding specifically for kuzhi paniyaram does result in softer ones.. i use similar proportions except for urad dhal – only 1/4 cup instead of 1/2 cup. Looks very good Jeyashri.

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