Kuzhi Paniyaram is a popular South Indian dish, made from a batter of fermented rice and urad dal (black gram). This delicious, savory snack is commonly served as breakfast or an evening snack. It is crispy on the outside, soft on the inside, and often enjoyed with coconut chutney or sambar. The word “Kuzhi” means “hole” in Tamil, and “Paniyaram” refers to the small, round dumplings. It is cooked in a special pan known as “Paniyaram Pan” or “Appe Pan.”
Ingredients:
- For the batter:
- 1 cup raw rice
- 1/4 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (optional)
- Salt to taste
- Water as required
- For tempering:
- 1 tablespoon oil (preferably sesame oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing (asafoetida)
- 1-2 green chilies, finely chopped
- 1/2 inch ginger, finely grated
- 1 tablespoon curry leaves, chopped
- 1 small onion, finely chopped
- 1/4 cup grated carrots (optional)
- 2 tablespoons coriander leaves, chopped
Instructions:
- Prepare the batter:
- Wash the rice and urad dal thoroughly. Soak them together in water for about 4-5 hours or overnight.
- After soaking, drain the water and grind the rice and dal mixture into a smooth batter using a little water (the batter should be thick yet pourable). Optionally, you can add fenugreek seeds while grinding to enhance the flavor.
- Allow the batter to ferment for 8-12 hours or overnight, depending on the weather. The batter will rise and become slightly sour, which is ideal for making Paniyaram.
- Prepare the tempering:
- Heat a pan on medium heat and add the oil.
- Once the oil is hot, add mustard seeds. When they splutter, add cumin seeds, hing, chopped green chilies, ginger, and curry leaves. Sauté for a minute until fragrant.
- Add chopped onions and grated carrots (if using). Sauté until the onions turn translucent and the carrots soften.
- Turn off the heat and allow the tempering mixture to cool slightly. Then, add it to the fermented batter. Mix well to combine.
- Cook the Kuzhi Paniyaram:
- Heat a Paniyaram pan on medium heat and grease each cavity with a little oil.
- Pour the batter into each cavity, filling it halfway. You can use a spoon to drop the batter into each hole.
- Cover the pan with a lid and cook for 2-3 minutes until the bottom side becomes golden brown and crispy.
- Flip each Paniyaram using a spoon or a fork, and cook the other side for another 2-3 minutes until golden brown and cooked through.
- Repeat the process with the remaining batter, greasing the pan as needed.
- Serve:
- Remove the Kuzhi Paniyaram from the pan and serve hot with coconut chutney or sambar.
Tips:
- The consistency of the batter should be slightly thicker than dosa batter, as it helps the Paniyaram retain its shape while cooking.
- You can add other vegetables like finely chopped bell peppers or spinach to enhance the flavor and nutritional value.
- Experiment with different chutneys, such as tomato chutney or coriander chutney, to complement the Paniyaram.
Conclusion: Kuzhi Paniyaram is a comforting and delicious snack that brings the flavors of South India to your kitchen. With its crispy exterior and soft interior, it makes for a perfect breakfast, brunch, or evening snack. The tempering adds a burst of flavor that elevates this humble dish to new heights. Give this recipe a try, and enjoy the delightful taste of Kuzhi Paniyaram with your favorite chutneys!
