Description

Kuzhi Paniyaram is a beloved South Indian spherical savory or sweet snack made from a batter of rice and lentils. This recipe explores popular variations like Vellai (white), Karuppatti (palm jaggery), Paal (milk), and Masala (spicy) paniyarams, showcasing their diverse flavors and textures. They are traditionally cooked in a special pan with hemispherical molds, resulting in their unique shape.

Ingredients

For the Basic Kuzhi Paniyaram Batter

• 2 cups Idli Rice
• 1/2 cup Urad Dal (Black Gram)
• 1 teaspoon Fenugreek Seeds (Methi)
• Salt (to taste)
• Water (as needed for grinding and batter consistency)

For Vellai Paniyaram (Sweet)

• Basic Paniyaram Batter
• 1/2 cup Jaggery (grated or powdered)
• 1/4 teaspoon Cardamom Powder
• 2 tablespoons Grated Coconut (optional)

For Karuppatti Paniyaram (Sweet)

• Basic Paniyaram Batter
• 1/2 cup Palm Jaggery (Karuppatti) (grated or powdered)
• 1/4 teaspoon Cardamom Powder
• 2 tablespoons Grated Coconut (optional)

For Paal Paniyaram (Sweet)

• Cooked Kuzhi Paniyaram (Basic)
• 2 cups Milk (full-fat recommended)
• 1/2 cup Sugar (or to taste)
• 2-3 Cardamom Pods (lightly crushed)
• a pinch Saffron Strands (optional)

For Masala Paniyaram (Savory)

• Basic Paniyaram Batter
• 1 medium Onion (finely chopped)
• 1-2 Green Chilies (finely chopped, adjust to taste)
• 1/2 teaspoon Ginger (finely chopped)
• 1 sprig Curry Leaves (finely chopped)
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Urad Dal
• a pinch Asafoetida (Hing)
• 1 teaspoon Oil (for tempering)
• 2 tablespoons Grated Carrot (optional)
• 1 tablespoon Finely Chopped Coriander Leaves (optional)

Instructions

1. For the Basic Batter: Rinse the idli rice, urad dal, and fenugreek seeds together. Soak in ample water for 4-6 hours.
2. Grind the soaked rice and dal mixture into a smooth batter using a wet grinder or high-powered blender, adding water gradually as needed. The consistency should be similar to idli batter.
3. Add salt to the batter and mix well. Cover and let it ferment in a warm place for 8-12 hours or until doubled in volume and slightly bubbly.
4. To make Vellai Paniyaram: In a portion of the basic batter, dissolve the jaggery in a little hot water and strain to remove impurities. Add the jaggery syrup, cardamom powder, and grated coconut (if using) to the batter and mix well. The batter consistency should be slightly thinner than the basic batter.
5. To make Karuppatti Paniyaram: Follow the same process as Vellai Paniyaram, substituting jaggery with palm jaggery.
6. To make Masala Paniyaram: Heat oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and fry until golden brown. Add asafoetida, chopped onion, green chilies, ginger, and curry leaves. Sauté until the onion is translucent. Add grated carrot and coriander leaves (if using) and sauté for another minute. Let the tempering cool slightly.
7. Add the cooled tempering mixture to a portion of the basic batter and mix well.
8. To cook Paniyaram (any variety): Heat a Kuzhi Paniyaram pan over medium heat. Add a little oil or ghee to each mold.
9. Pour the prepared batter (Vellai, Karuppatti, or Masala) into each mold, filling it about 3/4 full.
10. Cover and cook for 2-3 minutes, or until the edges turn golden brown and the center is firm.
11. Using a skewer or spoon, flip each paniyaram and cook the other side for another 2-3 minutes, or until evenly cooked and golden brown.
12. Remove the cooked paniyarams from the pan and repeat the process with the remaining batter.
13. To make Paal Paniyaram: Cook basic Kuzhi Paniyarams as described in steps 8-11. Set them aside.
14. In a saucepan, heat milk, sugar, cardamom pods, and saffron (if using). Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the flavors meld and the sugar dissolves.
15. Add the cooked basic paniyarams to the warm milk mixture. Let them soak for at least 15-20 minutes before serving to absorb the flavors.