Chettinad Kuzhi Paniyaram Recipe

Chettinad Kuzhi Paniyaram Recipe made Authentic way with raw rice, urad dal, onions, chillies and curry leaves which results in soft kuzhi paniyaram or appe all the time. This is similar to my masala paniyaram but uses freshly made paniyaram batter. This popular paniyaram taste delicious when served with coconut chutney, tomato chutney or sambar. Learn how to make soft kuzhi paniyaram with step by step pictures and video. 

Kuzhi paniyaram

I have already shared paniyaram recipe but this is an authentic recipe for the chettinad kuzhi paniyaram handed down to me by my perimma. She made it once brought home, it was delicious. I asked her the recipe and made it immediately and it was a huge success.

Jump to:

• About Chettinad Kuzhi Paniyaram 
• Watch kuzhi paniyaram video 
• Kuzhi Paniyaram Ingredients 
• Paniyaram pan or Appe pan
• How to Make Kuzhipaniyaram (Stepwise Pictures)
• Expert Tips
• Serving & Storage
• 📖 Recipe Card

There is a special way to measuring dal and rice. Normally it is measured in a ulakku, but i used a measuring cup. Measure raw rice in a cup of flatten the top of it. Now top with urad dal so it is mounted like. This is how it is measured. But i have given a easy measure like 1 cup raw rice and ¼ cup urad dal. You have soak both of it together and grind in a blender or grinder. Grinding it in a grinder is best.

About Chettinad Kuzhi Paniyaram 

Kuzhi paniyaram is a popular chettinad recipe made the authentic way. This paniyaram is made with a batter of raw rice, urad dal and fenugreek seeds. The main flavouring for paniyaram is a tempering made with mustard, urad dal, dry red chillies, curry leaves, onions and green chillies. This tempering makes this paniyaram so flavourful. 

The batter for paniyaram is specially made for making appe. It helps getting fluffy paniyaram which in turn taste so delicious. This paniyaram turns out so fluffy and taste delicious with coconut chutney, tomato chutney or sambar.

Similar Paniyaram Recipes,

Ragi Paniyaram
Oats Paniyaram
Wheat Paniyaram
Egg Paniyaram
Masala Paniyaram

Watch kuzhi paniyaram video 

Kuzhi Paniyaram Ingredients 

These are the three ingredients used for making kuzhi paniyaram batter. The one important thing, There is a special way to measuring dal and rice. Normally it is measured in a ulakku, but I used a measuring cup. Measure raw rice in a cup of flatten the top of it. Now top with urad dal so it is mounted like. This is how it is measured.

Raw rice - traditionally paniyaram is made with raw rice also known as Pacharisi. This rice gives the spongy pillow like texture to the paniyaram. 

Urad dal - use whole urad dal for the batter which gives the fluffy and spongy texture 

Fenugreek seeds - like all dosa batter, fenugreek seeds also known as vendayam helps with the aroma and fluffy texture. 

Ingredients for Tempering

Oil - for tempering you can use either coconut oil, gingelly oil or ghee.

Onions or Shallots - lots of finely chopped onions is added. You can use either onions or shallots.

Green chillies - the only spice in this recipe is green chillies, so you can add as much as you prefer.

Curry leaves - this adds so much flavour to the paniyaram.

Spices - mustard seeds, urad dal and asafoetida is added in oil for tempering. You can even break few dry red chillies and add into the paniyaram batter.

Paniyaram pan or Appe pan

Kuzhi paniyaram pan is widely available in all shops including online shops. Depending on your needs and preference you can buy paniyaram pan. There are variety of options available in the market. 

Cast iron paniyaram pan - in my opinion cast iron is the best option available. Try to find good brands and pre seasoned paniyaram pan which makes your life easier. It is important to grease cast iron pan really well before making paniyaram 

Brass or bronze paniyaram - even though this is the luxurious option. It gets the job done easier. You might need to add more oil for making paniyaram in bronze. 

Nonstick - if you don’t want to use too much oil, then nonstick is the only option. You can make great paniyaram with less oil. 

Kuzhi paniyaram in 3 easy steps 

The Batter

Take rice and dal in a bowl and wash them well, add fenugreek seeds and soak them for 4 hours. Now strain and add it to a grinder or blender and puree till smooth. Take it in a large container, add salt and mix well. Leave to ferment for atleast 8 hours or overnight.

Tempering

Heat oil in a pan, add mustard and urad dal and let them sizzle. Add asafoetida and curry leaves and let them sizzle. In goes green chillies, ginger and onions and saute for few mins. Add salt and mix well. Add this into the batter and mix well.

Cooking & Serving

Heat a paniyaram pan with some oil, pour ladleful of batter in each hole and cover and cook for 2 to 3 mins. Flip over and cook. Serve with chutney or sambar. This can be served with tomato chutney, onion chutney, coconut chutney or sambar. 

How to Make Kuzhipaniyaram (Stepwise Pictures)

Soaking Urad dal & Rice

1)There is a special way to measuring dal and rice. Normally it is measured in a ulakku, but i used a measuring cup. Measure raw rice in a cup of flatten the top of it.

2)Now spoon the urad dal on top of the rice so it is mounted like. This is how it is measured. But I have given an easy measure for you, use 1 cup raw rice and ¼ cup urad dal.

3)Take both rice and urad dal in a bowl together.

4)Add in fenugreek seeds. It helps adding flavour and also helps with the fermentation.

5)Wash and soak the rice and urad dal together for atleast 6 to 8 hours. I usually leave them to soak overnight.

6)Now the dal and rice is soaked.

Grinding Batter

7)You have soak both of it together and grind in a blender or grinder.

8)I used a blender to grind the batter. Take the soaked rice and urad dal in a blender jar. Add them in batches.

9)Add very little water at a time and grind into a smooth puree.

10)Add the batter into a bowl. Repeat with the other batch of rice and dal mix.

11)Season the batter with salt.

12)Mix this really well so the salt is incorporated into the batter.

13)Take it in a large container, Leave to ferment for at least 8 hours or overnight.

Making Paniyaram Batter

14)Now the batter is well fermented.

15)Mix it gently once.

Tempering for Paniyaram Batter

16)Heat oil in a pan. Add in urad dal and mustard seeds. Allow them to splatter and get golden.

17)Now the lentils are golden in colour.

18)Add in asafoetida. Allow them to sizzle.

19)Add in peeled and chopped ginger and curry leaves.

20) Add in onions, green chillies and saute for 2 to 3 minutes.

21)Now the onions are sauted well.

Cooking Paniyaram

22)Add the sauted onion mix into the paniyaram batter.

23)Mix this really well.

24)Heat oil in a paniyaram pan. You can use gingelly oil or ghee.

25)Spoon the batter into the pan. Let it cook on low to medium heat for 3 to 5 minutes.

26)Flip over and cook on other side too. You can add extra oil if needed.

27)Serve paniyaram hot with chutney or sambar.

28)Enjoy

Expert Tips

• Any finely chopped vegetables can be added into the batter. Vegetables like grated carrots, cooked finely chopped beans, finely chopped cabbage can be added.
• You can make kuzhi paniyaram using leftover dosa batter or store bought batter.
• Kuzhi paniyaram pan or appe pan are available in amazon or online shops.

Serving & Storage

Kuzhi paniyaram can be served with coconut chutney, tomato chutney or sambar.

Paniyaram taste great when made fresh and served immediately. But it can be stored in a casserole for few hours.

More Paniyaram Recipes to try

📖 Recipe Card

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