from 1 vote
Chettinad Kuzhi paniyaram
Fluffy savory kuzhi paniyaram recipe
Breakfast, Dinner, Snack, tiffin,
paniyarams for 2 cups batter
Venthayam | methi seeds
Salt as needed
Oil + as needed to make the paniyarams
Curry leaves few
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.
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.
1. You can add grated carrots or frozen corn to the kuzhipaniyarams.
2. You can make crispy dosa using this chettinad kuzhipaniyaram batter.