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Saturday, November 1, 2008

RM#2 : Day : 1 - Kuzhi Paniyaram

Kuzhi Paniyaram is a very popular Chettinad tiffin item made in special pans. It got its name from these pans which have half ball sized holes, kuzhi in Tamil. It is a favourite dish from young to old. No age bar. And because of its taste and size, it keeps on going non-stop. There two versions of this paniyarams, sweet & salted.  My husband is a fan of the salted ones & so I usually make the salted version. But then both the versions are yummy. With the children it is always "Innum Konjam Amma". Many of our friends also like it very much including our neighbours here. Once I made it for the BBQ here and all of it vanished in a jiffy. This has long been waiting in the "Coming Soon" section, shouting at me "Post me, Post me, Post me, Post me, Post me will you". So here I have put down the recipe for the savoury paniyaram.

Raw Rice - 1 cup (Also you can use Basmati Rice, though it is not used traditionally but my trial with worked out fine.)

Boiled Rice - 1 cup
Urad Dal - 1/2 cup
Fenugreek Seeds  -  1/4  tsp
Onion - 1 big
Green Chillies - 2
Grated Coconut - 2 to 3 tb.sp

Coriander Leaves
Salt to taste (about 2 t.sp)


Wash the rices and soak them with the urad dal & fenugreek seeds in water for at least 6 to 7 hours. Grind it to get a thick batter without adding much water (little thicker than the consistency of idli batter). Add salt, mix well and allow it to ferment for at least 6 hours or better overnight.
Heat 1 tb.sp oil in a flat pan & season with mustard and finely chopped curry leaves. Add the finely chopped onion and saute till translucent. Toss in the green chillies and grated coconut. Saute for few minutes. Add this to the batter and mix well.

Heat the paniyaram pan (better non-stick) and add a few drops of oil in each hole. The heat should be medium. Pour the batter in each kuzhi, just 3/4 of the kuzhi not more. Wait for a minute. And then Cover and cook for 2 to 3 minutes. When it is cooked underneath, flip to the other side using a spoon or a sharp needle or paniyaram stick. And cook again. To check the readiness insert a needle in the center it should come out clean. Serve hot with tomato chutney. We normally make a side dish called Thakkali Urulaikizhangu Therekkal. I will try to post the recipe for this also in the near future.

And these Kuzhi Paniyarams are being served to the following events :
1) Saapadu Ready event hosted by Aartee of From the Kitchen
2) WYF : Kitchen Gadget event hosted by Easy Crafts of Simple Indian Food - An Easy Cooking Blog
3) Rice Mela event hosted by Srivalli of Cooking 4 All Seasons

Let us see what my fellow marathoners are cooking
1) DK

2) Siri

3) Srivalli

4) Ranji


6)Curry Leaf









15)Divya Kudua


17)Divya M