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You are here: Home / Recent Recipes / Chettinad Kuzhi Paniyaram Recipe – Authentic Kuzhi Paniyaram Batter Recipe

Chettinad Kuzhi Paniyaram Recipe – Authentic Kuzhi Paniyaram Batter Recipe

January 2, 2018 By Aarthi 7 Comments

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Chettinad Kuzhi Paniyaram Recipe – Authentic Kuzhi Paniyaram Recipe with step wise pictures.

A popular chettinad kuzhi paniyaram recipe made the authentic way. This paniyaram turns out so fluffy and taste delicious with chutney or sambar.

I have already shared paniyaram recipe but this is a 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.

Similar Recipes,
Ragi Paniyaram
Oats Paniyaram
Wheat Paniyaram
Egg Paniyaram
Masala Paniyaram

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 1/4 cup urad dal. You have soak both of it together and grind in a blender or grinder. Grinding it in a grinder is best.

https://www.yummytummyaarthi.com/2015/05/masala-kuzhi-paniyaram-recipe.html

https://www.yummytummyaarthi.com/2014/11/instant-wheat-kara-kuzhi-paniyaram.html

Look how puffy it looks!

Hope you will give this a try and let me know how it turns out for you.

https://www.yummytummyaarthi.com/2013/01/oats-kuzhi-paniyaram-oats-kara.html

Chettinad Kuzhi Paniyaram

A popular chettinad kuzhi paniyaram recipe made the authentic way. This paniyaram turns out so fluffy and taste delicious with chutney or sambar.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
servings
Course: Breakfast
Cuisine: Indian
Servings: 4 servings
Aarthi
Author: Aarthi

Ingredients

  • Raw Rice / Pacharisi - 1 cup
  • Urad dal / Ulundu Paruppu - 1/4 cup
  • Fenugreek Seeds / Methi / Vendayam - 1/4 tsp
  • Oil - 2 tblsp + for making paniyaram
  • Mustard Seeds / Kaduku - 1 tsp
  • Urad dal / Ulundu Paruppu - 1 tsp
  • Asafoetida / Hing / Kaya Podi - 1 pinch
  • Curry leaves a handful
  • Onion - 1 large chopped finely
  • Ginger - 1 tblsp chopped finely
  • Green Chillies - 2 chopped finely

Instructions

  • Take rice and dal in a bowl and wash them well, add fenugreek seeds and soak them for 4 hours. Now drain 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.
  • Now heat oil in a pan, add mustard and urad dal and let them sizzle.
  • Add asafoetida and curry leaves and let them sizzle.
  • Add in green chillies, ginger and onions and saute for few mins. Add salt and mix well.
  • Add this into the batter and mix well.
  • 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.
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Pictorial:

1)Take raw rice in a cup. Level it.

2)scoop some urad dal on top of the rice so it is mounted up. This is how my mom and perimma measures, but you can easily use 1 cup of raw rice and 1/4 cup of urad dal.

3)Take it in a large bowl

4)Add in fenugreek seeds

5)Cover with water and leave to soak for 4 hours

6)Now it is soaked

7)Drain and take it in a blender or grinder

8) grind this to a smooth paste adding little water at a time.

9)Now it is grinded well.

10)Pour it in a large container.

11)Add a good amount of salt.

12)Mix well

13)Cover and leave to ferment overnight.

14)Now it has fermented

15)Mix well

16)Heat oil in a pan

17)Add mustard seeds and urad dal.

18)Let them get golden brown

19)Add in asafoetida

20)Add in ginger

21)Add onions

22)Add in green chillies

23)Saute them well

24)Now it has mixed for couple of mins

25)Add to the batter

26)Mix well

27)Heat a paniyaram pan with some oil

28)Pour batter in.

29)Cook for few mins and flip over and cook

30)Serve, we had it hot with some sambar

31)Look how puffy it is.

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Filed Under: Breakfast, Breakfast Ideas, Chettinaad, Healthy, Kids Special Recipes, Paniyaram, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Bella

    January 4, 2018 at 5:46 pm

    What rice did you use for this recipe.Basmati rice,idli rice,long grain rice or parboiled rice or sona masouri rice.Please let me know because I am plainning to make this dish as soon as I get the response.Also I would like to know about urad dal whole or half urad dal.Thanks in advance

    Reply
    • Aarthi

      January 5, 2018 at 2:53 pm

      It is raw rice. Pacharisi. Urad dal is whole dal

      Reply
  2. Jagruti

    March 28, 2018 at 5:45 am

    Hi
    i tried this recipe but my batter did not rise at all. I left it overnight for fermentation I followed the recipe. Please advise. Thx

    Reply
    • Aarthi

      March 30, 2018 at 6:49 am

      If you live it cold climate it may take longer.

      Reply
  3. Poorni

    December 4, 2019 at 2:15 pm

    5 stars
    The rice is not the idly rice rite….rice we use for food

    Reply
  4. MonaHerald

    April 20, 2020 at 10:10 am

    5 stars
    Is it ok to make this paniyaram with our regular idli batter..

    Reply

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