November 19, 2010

Kuzhipaniyaram from scratch

 
What morappam is to PalakkadIyers, is kuzhipaniyaram to TamilNadu. PIs usually make using the left over idli/dosa batter. I don't remember anytime my grandma or my mother making it from scratch. Though, in TamilNadu too, they make from left over batter, usually its made from scratch. For a long time I wanted to try them from scratch and when Viji akka(Vcuisine) posted it, I had to make it. I made this when we had called our friends for dinner before we left to Pune. This was the starter.

 

You need
 
  • Boiled rice - 1 cup
  • Raw rice - 1 cup
  • Urad dal - 1/2 cup
  • Salt

 

 Seasoning

 

  •  Oil - tblspn
  •  Mustard seeds -1 tspn
  •  Chana dal - 1 tblspn
  •  Green chillies - 2 nos finely chopped
  •  Curry leaves

 

 Onion - 2 nos, finely chopped

 Oil to fry the paniyarams

 

 

 Method
 
 

 
Soak rice and dal separately for five hours. Grind dal first in the same way as you do for idli/dosa. Grind both the rice together .Take care not to grind it smooth. It will affect the texture of the paniyarams. The ground rice should have rava like texture.

 

 Mix the ground urad dal and rice batter with salt. Allow it to ferment for 8 hours or over night.

 

 Do the seasoning with mustard seeds, chana dal, curry leaves and green chillies and add to the batter. Finally add the chopped onion to the batter. Stir well.
 Heat the appam pan with oil in each of the holes. I used my non-stick pan. Spoon in the batter and let it cook till it starts browning. Flip the paniyarams and cook the other side too. Serve with coconut chutney/ mint chutney/ tomato chutney. I have served along side with coconut chutney and mint chutney.
 
 

 

 

 
 

19 comments:

  1. How i wish i had the pan to make them. Delish.

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  2. Hi,

    Nice kuli paniyarams...:)

    Dr.Sameena@

    http://www.myeasytocookrecipes.blogspot.com

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  3. wow those look really yummy...

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  4. Yummy Paniyarams. I love them a lot :) Mom makes it from scratch as you have done it :) making it from scratch always gives a better taste to it then using dosa batter.

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  5. My grand ma used to prepare similar kuli paniyarams..Mint and coconut chutney goes well with this..

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  6. Love the kuzhipaniyarams...My favorite...Can't resist eating it...

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  7. Like you said,I make them from leftover dosa batter and they are always welcome at home!Yours have turned out so well!Keep rocking!

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  8. Have tasted them once.. One of my Tamil friend made them.. She said you can make it from left over dosa batter.. ur recipe looks different..

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  9. My fav kuzhipaniyarams, feel like having some..

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  10. Delicious!! I make these quite often - they are a great snack!!

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  11. Delicious paniyarams... love it with chutney.

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  12. Yummy and my favourite, have come out well

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  13. I too wanted to make it from scratch, but always end up using the Idli batter...lovely post as always :)

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  14. I was little tried this recipe but the outer part was a little bit hard.Do i need to dilute the batter with water?

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  15. I always make this with leftover batter. Like both the chutneys you've served with the paniyaram.

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  16. @indianspicemagic...Since you have scaled down the measurements, hope the urad dal wasn't too less. It could be a reason for the hard outer covering. also as you said, the batter must have been very thick too. Hope this helps.

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  17. wow..my fav...my mouth is watering now...irresistible clicks...

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