Paniyaram is one of the very popular breakfast or appetizer dish in South India. This paniyaram is different version of Kuzhi Paniyaram – a Tamil Nadu based traditional dish which is very tasty and easy to make recipe. Normally we make this paniyaram with paniyaram batter or left over idly batter to serve it with evening tea. Adai is a combination of rice and various lentils like here also we use rice and mixed dals to prepare kuzhi paniyaram. It will be tasty with the sourness and spiciness of the batter. It goes well with sambar, coconut chutney or spicy garlic chutney.
Watch Kuzhi Paniyaram recipe in Tamil
Idli Batter Paniyaram Recipe | Kuzhi Paniyaram Recipe
Ingredients
How to make Paniyaram Recipe
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To prepare paniyaram batter, take raw rice, idli rice, toor dal, moong dal and urad dal.
Wash twice and soak altogether for at least 3 hrs.
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Grind like little coarse batter in mixie or wet grinder.
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Add table salt and mix well by clean hand.
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The batter should not be over thick or over thin, let it ferment for 4 hrs.
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Separate batter to prepare for paniyaram remaining you can store in refrigerator for 2 days.
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To temper, heat the pan with oil.
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Add mustard seeds, split urad dal, chana dal. Allow to mustard seeds to splutters and dals turns golden color.
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Add Hing powder.
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Add chopped green chillies and curry leaves. Sauté for a minute.
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Add chopped onions and salt and sauté for 2 minutes.
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Add this seasoning in to paniyaram batter.
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Add chopped coriander leaves. Mix well.
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Heat the non-stick paniyaram pan with oil.
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Take the ladle full of batter and pour in to ¾ th level of paniyaram mould.
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Flip once done half cooked.
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Cook in the medium flame until both the sides turn golden color.
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Soft and fluffy paniyaram is ready for serving.
