This is one of my favorite snacks from Chettinad cuisine. This can be made both salty and sweet. Kuzhi Paniyaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, and gundponglu, ponganalu, and gunta pongadalu. I will give you my version of Kuzhi Paniyaram.
The above picture is a non-stick skillet (Appam Chatti - in Tamil) can be easily found here in US as pancake puff skillet from Amazon or from Bed Bath & Beyond and sometimes can be found in Indian stores too.
Ingredients for grinding
Idly rice 1 cup
Raw rice 1 cup
Urdu dhal 1/4 cup
Fenugreek seed 1 table spoon
Aval 1tbsp
Aval 1tbsp
Salt to taste
Method for Batter
Soak all the five together for 2 to 3 hours and grind nicely .Mix it with very little salt and ferment for 8 hours.
Masalas:
Grated coconut 2 tbsp
Green Chilies 5 no
Jalapenos 1 no ( optional)
Jalapenos 1 no ( optional)
Chopped Curry leaves 2 tbsp.
Finely Chopped Ginger 3 tsp.
Oil 4 tbsp.(Oil to pour into the moulds)
Method for Paniyaram
- Chop green chilies and ginger into finely. Keep aside.
- Check for the sourness in the batter. If it too sour, add salt as required, and if it too thick, add little water to make it to dosa batter consistency.
- Add all above masala items in it and mix well.
- Take the Kuzhi Paniyaram skillet, on medium heat; add 1/2 tsp. oil in each hole. (Don’t keep the stove in high flame).
- When hot, add the batter, pour few drops of oil on top and close the skillet with lid. This helps Paniyaram to cook well inside-out. After 2-3 mins, take out the lid and check if the sides have become light brown. If not, place the lid back and let it cook for some more time.
- When you feel it is cooked underneath turn it upside down with a long needle like thing or with the stick provided. Allow the other side also to cook well.
- Take it out of kadai when it comes to light brown in color.
- This kuzhi paniyaram tastes excellent with Thakkali thuvayal and coconut chutney.
Tip: you can add grated carrots in the batter.
I think this is our "UNNIYAPPAM"
ReplyDeletemouth watering.!
Looks like Unniappam, but this is not sweet. It is salty.
ReplyDeleteI love Kuzhi Paniyaram. Thanks for sharing the recipe.
ReplyDeleteBeen waiting for this, love the color of your paniyaram. Will try soon, once this batch of batter is over and will let you know!
ReplyDeleteThe Kuzhi paniyaram came out very well..:) thank u fr d recipe.
ReplyDelete