Friday, May 14, 2010

The name Kulzhi paniyarm denotes the authentic south indian snack. Kulzhi refers the hollow space of the paniyaram mould.Paniyaram can be sweet or sour made with batter. This mouth-watering dish can be made very easily even with left over idli/dosa batter also. Net surf will take you through many variations of the same but what i have tried is my mommy's recipe. Ingredients:
For the batter:
1. Plain raw rice: 1/2 cup
2.Plain boiled rice - 1/2 cup
3. urad dal - 1/4 cup
4.fenugreek seeds - 1tsp
For sauting:
1.Big onions - 2
2.Finely chopped green chilli- 2tbsp
3.Mustard- 1tsp
4.urad dal-1tsp
1.Soak the rice and dal seperately for about 6 hrs
2.Grind the dal and rice seperately to a smooth consistency and mix well with required salt.
3. Allow the batter to ferment for atleast 12- 15hrs. The more it gets fermented the more will be the taste.
4.Heat a pan and add 2 tbsp cooking oil and add splutter mustard dal, urad dal.
5.Then add onion and saute till nice golden brown.Add green chillies and saute again.
6.Allow this mixture to cool and add this to the batter and mix well.
7.. Now heat the kulzhi paniyaram ( available in nonstick and metal anything can be used) pan and fill each hollow of the kuzhi paniyarm pan to 3/4th of oil and heat it.
8. Now pour the batter into the hollow space of the paniyaram pan.
9.Reduce the flame and allow it to cook in simmer for 5 mmts.It will turn golden brown.
10. with skewers flip flop the paniyaram balls to the other side and allow it to cook the same way.
11.Fluffy kuzhi paniyaram is ready.
12.Can be served with tomato/coconut chutney.
( optionally you can add curry leaves, coriander leaves, ginger, chopped carrot etc according to your taste in the batter)


  1. Thanks for dropping by and following . You have a lovely space urself . I'll be back for more

  2. Its looks so good. I like paniyaram very much. I like both sweet and spicy paniyaram very much. It is very colorful.
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