Kuzhipaniyaram is a speciality of Chetinadu cuisine. It’s made with batter made of rice and urad dal. Many uses idli batter to make Kuzhipaniyaram. That’s what even I used to do, but not any longer.
Last year, I learnt the authentic recipe for Kuzhipaniyaram from my art teacher and very good friend, Geetha:)
The first time I made it, I was so excited and thrilled with the results. The paniyaram was soft, melt in mouth and super yummy.
Sharing one of my treasured recipe with all of you. Hope you all would like it:)
Raw rice- 2 cups
Idli rice- 2 cups
Whole urad dal- 1 cup
Fenugreek – 2 tsps
Salt to taste
Coconut milk or regular milk- 1/2 cup
Oil for making the Paniyaram.
Chopped onions – 2 cups
Chopped curry leaves – 1/4th cup
Chopped coriander leaves- 1/2 cup
Wash and soak both the rice together for 2-3 hrs.
Wash and soak urad dal and fenugreek together for 2-3 hrs.
Grind the dal to a smooth, light and frothy batter adding only little water.
Grind the rice to a smooth batter.
Mix both well. Add salt and mix well again.
Keep it aside for fermentation( overnight or 12-15 hrs)
Before making the Paniyaram, warm the coconut or regular milk and add it to the batter and mix well.
Add the chopped onions, curry leaves and coriander leaves and mix well again.
Heat the Paniyaram pan( I have used a non stick Paniyaram pan). Add little oil in all the moulds
When the oil becomes hot, pour spoonful of batter in all the moulds.
When the bottom side becomes slightly golden brown, gently turn over and cook till the other side also turns golden brown and crisp.