Though being South Indian, my introduction to Paniyaram has been very late. I first tasted sweet version of these at a friend’s place in Bangalore. In the conversation she mentioned about savory version of making these paniyaram’s. The recipe sounded so yum and easy that I thought of giving it a try. Later, that day while returning from her place, I dropped at kitchen utensils shop and bought paniyaram chatti/pan for me.
I soaked the ingredients and made these in breakfast the next day. These paniyaram were instant hit and everyone loved it at home. The batter of paniyaram is quite similar to dosa batter only the consistency will differ. The dosa batter is of crepe consistency and whereas paniyaram batter is of pancake consistency.
Whenever I am soaking dal to make dosa batter, I make it more to make these kuzhi paniyaram in snack or for lunch box or in breakfast the next day. If there is any leftover dosa batter, back home we generally make deep fried pungulu, but this version is quite healthy compared to pungulu. So I bought this Paniyaram Chatti for my mom, sis and my cousins…as this is very new recipe in my family and now we all love relishing these paniyarams. After coming to Chennai, my Telugu friend told me that we can make Paniyaram using idli batter too and those are called Gunta Ponganalu/Punugulu. Need to try that version soon. Till then if this is a new recipe to you like me…then try it…I am sure you will love it and If you don’t have paniyaram chatti, I recommend it as Must Buy…as this will be an easy breakfast/snack recipe or you can even send these in kiddos lunch box.
Chettinad Kuzhi Paniyaram
- 1½ cups raw Rice
- ½ cup Urad dal
- ¼ tbsp. Fenugreek seeds
- 1 tbsp. Poha
- 1 onion, finely sliced
- 2 Green chilies, finely sliced
- ½ tbsp. Cumin seeds
- ½ tbsp. minced Ginger
- 6-8 Curry leaves, roughly chopped
- 1 tbsp. Oil
- Combine raw rice, urad dal, fenugreek seeds and poha in a bowl. Wash and soak in enough water for 3-5 hours. Drain the water and grind the ingredients to fine paste by adding little water. Leave this to ferment for 2-3 hours. (You can leave it for more time also. But I don’t like sour taste in paniyarams.)
- In a kadai or skillet, add oil and when it heats up add cumin seeds, when they start to splutter add sliced onions, green chillies and minced ginger. Fry till onions turn translucent. Now add roughly chopped curry leaves and fry for 30 seconds.
- Add this to the above ground batter along with salt. Mix well. The batter will be thicker than the dosa batter. Adjust consistency by adding little water if required.
- Grease each compartment of paniyaram chatti/pan with a drop of oil and gently warm the pan. When the pan is warm enough then pour the batter in each compartment using ladle up to 3/4th of the capacity of the compartment. Always start to pour batter from outer ring, as the middle one will cook fast.
- Cover and cook on low flame for 10 minutes or until edges start to turn light brown. Using the wooden stick or knife, gently run along the edges of each paniyaram to loosen them.
- Flip one by one and leave to cook for another 6-8 minutes until the flipped side too turns light brown.
- Carefully remove onto a plate and serve hot with your choice of chutney or pickle or podi.
- I served these Chettinadu Kuhzi Paniyaram with Peanut Chutney, Mango Karam Podi and warm Ghee.