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.
Raw Rice / Pacharisi - 1 cup
Urad dal / Ulundu Paruppu - ¼ cup
Fenugreek Seeds / Methi / Vendayam - ¼ 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
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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