Kuzhi Paniyaram (Sweet) is a traditional snack item prepared in the households of Tamil Nadu especially in the chettinad region. It is made using a special vessel with small molded depressions in it. On special days and festival days, these paniyarams are made. Both sweet and savory type paniyarms can be made with the same dough adding different ingredients. First we can make the dough and then divide it into two portions to make both the sweet and the savory type paniyarms.
Cooking time: 2 hours (excluding the fermentation time etc)
1. Raw rice: 1.5 Cup ( 250 grams)
2. Par Boiled rice: 1.5 Cup ( 250 grams)
3. Black gram dhal (Urad dhal -white, skin removed): 0.25Cup ( 50 grams)
4. Fenugreek: 2 Teaspoons
5. Salt : 1.5 Teaspoon
6. Coconut Gratings: 0.25 Cup
7. Baking Soda (Soda bi-carb): 1 Teaspoon
8. Kuzhi paniyaram vessel ( vessel with molded depressions for pouring batter)
Clean the rice, Urad dhal and the fenugreek seeds with water and soak in water for 3,4 hours and grind it to a smooth dough in a blender or mixie. Add the salt and allow it to ferment for 5,6 hours. Now mix the baking powder in a tablespoon water and mix it well in the fermented dough with coconut gratings and divide it into two portions for making both the savory and the sweet kuzhi paniyarams.
1. Mustard: 1 Teaspoon
2. Onion: 1
3. G.chili : 1
4. Curry leaves: 1 Sprig
5. Oil: 2 Teaspoon
6. Ghee (Clarified butter) : 0.25 Cup
Chop the onion and the g.chili. Heat a skillet with oil over moderate flame and add the mustard. Then add the other ingredients and fry them. Add it to the dough and mix well. Now keep the“kuzhi paniyaram” vessel over the flame and in every depression pour ghee and then fill it with the dough up to only 3/4th of its depth as the paniyaram will rise up. Use a spoon or thin stainless steel rod to turn the cooked paniyaram to the other side to be cooked. Both the sides should be cooked evenly and the color should be light brown. Serve it hot with chutney of your choice. Coconut chutney goes well with this.
SWEET KUZHI PANIYARAM
1. Palmyra jaggery (karupatti -unrefined palmyra sugar)- 200 grams
Make syrup with the jaggery and a table spoon of water over moderate flame for a few minutes and strain the syrup to remove the stones etc from it. Add this syrup to the rice dough which is divided into two portions. Mix well and make sweet paniyarams applying ghee to the vessel.
Tips: Fried cashew, powdered cardamoms can be added to the dough to get extra taste and flavor.