Paniyaram Recipe (Kuzhi Paniyaram)

Paniyaram Recipe (Kuzhi Paniyaram) – Paniyaram is a South Indian snack that comes from the Chettinad cuisine. They look similar to dumplings or donut holes that are crispy on the outside and soft on the inside. However, they can be sweet or savory and made using fermented lentil and rice batter. It is famous as Ponganalu in Andhra and Kuzhi (means pit) paniyaram in Tamil. The batter seems like the batter of idli and dosa. That is why you can also use leftover idli or dosa batter, specifically if it’s about to get sour, to make savory paniyaram. In this Paniyaram Recipe (Kuzhi Paniyaram), the batter is included with spices, herbs, and veggies to make it more delicious. 

It is made in a specific Appe pan that looks similar to an Aebleskiver Pan that is utilized to make Danish pancake balls. Appe pan is a good asset in the kitchen. One can get innovative with its use. We can use it to make recipes such as koftas, paniyaram, vadas, fritters, and much more. Anything that is fried can be cooked in this pan with very little oil in comparison to frying. It still gives this Kuzhi paniyaram a crispy golden texture and cooks it properly. If you have a cast iron pan, unlike the nonstick ones, then that pan needs more oil to cook the paniyaram.

What Is Paniyaram (Kuzhi Paniyaram)

Paniyaram is a cooked rice ball, while Kuzhi indicates a pit in Tamil. Idli batter, fresh coconut, and some other basic ingredients are utilized to make Kuzhi Paniyaram, a South Indian breakfast or snack dish. In Tamil Nadu’s Chettinad region, it is specifically well-liked. In many South Indian languages, paniyaram is also known to as gunta ponganalu, kara paniyaram, appe, kulu paniyaram, gundu pongala, paddu, or guliyappa. These are an amazing way to use up leftover idli dosa batter and taste delicious when cooked with light sour batter. Shaped like little balls and cooked in a specific pan called paniyara kal, paniyaram chatti, or appe pan, they are crispy on the outer side and tender on the inside. You may cook Kuzhi Paniyaram, both sweet or savory. 

Why Make Paniyaram (Kuzhi Paniyaram)

• It is vegan and gluten-free
• An amazing way to use leftover batter
• Needs less oil
• Veggies can be added to make it more healthy
• The batter can be made early
• Can make a lot of paniyaram in one batch
• The recipe is very personalizable
• Serve this South Indian dish as a snack, breakfast, or starter.

Paniyaram Recipe (Kuzhi Paniyaram)

Ingredients Used In Paniyaram Recipe (Kuzhi Paniyaram)

• Raw rice – 1 cup
• Urdu dhal – 1/4 cup
• Idly rice – 1 cup
• Fenugreek seed – 1 tablespoon
• Aval – 1tbsp 
• Salt to taste

Process For The Batter

Soak all the five ingredients together for 2 to 3 hours and blend well. Mix it with a very small amount of salt and ferment for 8 hours.

For Masalas

• Grated coconut – 2 tbsp
• Green Chilies – 5 no
• Jalapenos – 1 no (optional)
• Chopped Curry leaves – 2 tbsp.
• Finely Chopped Ginger – 3 tsp.
• Oil – 4 tbsp. (Oil to pour into the molds)

Process for Paniyaram

• Finely chop green chilies and ginger.  Keep them aside.
• Taste for the sourness in the batter if it is too sour, then salt as needed, and if it is too thick, add some water to make it to dosa batter thickness.
• Add all the masala ingredients in it and mix them well.
• Take the Kuzhi Paniyaram pan on medium heat, and add 1/2 tsp. oiOiln every hole. Do not keep the stove in high flame.
• When the pan is hot, add the batter, pour a few drops of oil on top, and close the pan with a lid. This aids Paniyaram in cooking properly inside-out. After 2-3 minutes, take out the lid and check if the sides have become light golden brown.  If not, place the lid back and let it cook properly for some more time.
• When you feel it is prepared from the bottom, turn it upside down with a long needle such as a thing or with the stick given. Enable the other side also to cook properly.
• Take it out of the pan when it comes to a light golden brown.
• This kuzhi paniyaram tastes amazing with Thakkali thuvayal and coconut chutney.

Tip – You can add grated carrots in the batter.

Conclusion 

A tasty South Indian snack with the right harmony of flavors and textures is kuzhi paniyaram. Its crispy outer layer and soft, fluffy interior give a flavor of tradition and familiarity with each bite. Whether it is eaten as a morning dish, snack, or starter dish, paniyaram is simply customizable to your choices. Serve it with yogurt, spicy chutney, or sambar for an additional twist. This easy yet tasty recipe is a great way to taste authentic South Indian cuisine at home. Have fun in the kitchen and enjoy your handmade Kuzhi Paniyaram. 

FAQs 

What to eat with kuzhi paniyaram?

You can serve kuzhi paniyaram or gunta ponganalu hot with coconut chutney, peanut chutney, onion chutney, idli podi, ginger chutney, and tomato chutney.

Where did Paniyaram start?

Kuzhi paniyaram is said to have started in the Thanjavur district of Tamil Nadu.

Is Paniyaram is healthy?

Yes, paniyaram is considered a healthy dish, but when it is made traditionally with a fermented batter of rice and lentils, it is a good source of protein and fiber.