Authentic Chettinad Kuzhi PaniyaramVeg
Enjoy the authentic taste of South India with these crispy, golden-brown Kuzhi Paniyaram. Made from a fermented batter of raw rice, urad dal, and aromatic spices like ginger, cumin, and green chilies, these savory bites are perfect for breakfast or an evening snack. The addition of fresh grated coconut and curry leaves gives them a traditional flavor. Serve them piping hot with your favorite spicy chutney or sambar for a delightful culinary experience at home.
Ingredients
For the batter :
RAW rice : 1 cup
1 cup Black Gram (Urad Dal)
1 tsp Fenugreek Seeds
1 tsp Salt
as needed Water
For the tempering :
1 tsp Black Gram (Urad Dal)
1 1⁄2 tsp Bengal Gram (Chana Dal)
2 tsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Asafoetida Powder (Hing)
as needed Ginger (finely chopped)
2 piece Green Chilli (finely chopped)
1 piece Onion (finely chopped)
1 tsp Salt
A few Curry Leaves
2 tbsp Grated coconut
as needed Coriander Leaves (chopped)
Instructions
1
Soak rice, urad dal, and fenugreek seeds separately in water for 3 hours.
2
Strain and grind the soaked rice and dal into a smooth batter using minimal water.
3
Transfer to a bowl, add salt, mix well, and ferment for at least 8 hours.
4
For tempering, heat oil in a pan and add chana dal, urad dal, mustard seeds, and cumin seeds.
5
Once seeds splatter, add hing, ginger, green chillies, onions, and curry leaves. Sauté until translucent.
6
Add grated coconut and coriander leaves, then mix into the fermented batter. Adjust consistency with water if needed.
7
Heat a paniyaram skillet, grease the moulds with oil, and pour batter up to 3/4 capacity.
8
Cook on medium flame until the bottom is golden brown.
9
Flip and cook the other side until golden and crispy. Remove and serve hot.
