Thursday, July 5, 2012

Kuzhi paniyaram - basic version

I had seen these little beauties in shops and on tv, they are so cute that i wanted to try it at home.These are a wonderful breakfast treat and to everyone's surprise uses lesser oil than i really thought it would need.Instead of having the regular dosas and idlis everyday, these would give you a good refreshing change to your routine breakfasts! 

These are not all that difficult to make, but you definitely need a new addition to your kitchen - inorder to make these.You need the kuzhi paniyaram pan to make this, pretty much like the muffin tray!


I find them best served with chutney and sambar.There are variations to these paniyarams.This is the basic version for which you need just the regular idli batter/maavu.The below ratio works well with me, but each household in south india probably has their own trustworthy ratio to bank on.



To make the idli batter you need 

Par boiled rice/idli rice 4 cups
Urad dal 1 cup
Fenugreek seeds 1 tsp

  • Soak all of the above overnight , and grind the urad dal first until smooth and then add the rice and fenugreek and grind to the required consistency in a wet grinder. Add salt to taste and allow this batter to ferment for atleast 6 hours(if you're in a nice hot place lesser would do)



  • To make the kuzhi paniyarams, heat the paniyaram pan and add few drops of oil in each of the moulds and pour tablespoon fulls of batter into each mould, cover and cook until done on each side.


  • Serve these cute kuzhi paniyarams with onion chutney or any chutney and sambar.

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