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Tuesday, October 15, 2013

Rice Kuli Paniyaram | Chettinad Style Paniyaram

     Kuli paniyaram a tasty  and different breakfast item served in Tamilnadu.Its special in Chettinad too.Making of batter is similar to making idli batter.That said ,if you have Indian wet grinder its very simple to make kuli paniyaram.Kids love sweet paniyaram made with jaggery,adults like savory paniyaram with varamilagai chutney.You don't need to prepare separate batter for sweet and savory version, use the same batter to prepare both.
kuli paniyaram

    This is a healthy breakfast compared to cereals or any other processed food.. When you get bored of eating idly ,dosa daily make kuli paniyaram for a change. You can also serve the sweet paniyaram as a dessert in parties with nuts added to the middle.Its simple,healthy and very different.Lets see how i made sweet paniyaram and savory paniyaram.

                                             Rice Kuli paniyaram

                       


 Cuisine: Indian  Category:Breakfast  Serves:6   Prep time:5 hours+30 minutes Cook time:30-40 minutes Total Time:13 hours

Savory Paniyaram:

Ingredients:

  • 2 Medium Onions.
  • 2 Green chilies.
  • 1 handfull coriander leaves.
  • Salt as required (add little bcz its already added in dough).
  • 2 tbsp grated coconut.
  • Oil for tempering.

Soak and grind:

  • 3 cups Idly  rice.
  • 1 cup Raw rice.
  • 1/2 cup Urad dal.
  • 1/4 tbsp Fenugreek seeds.
  • 3 tbsp Sabudana ( ஜவ்வரிசி ).
  • Salt as required.

To Temper:

  • 1 tbsp Mustard seeds.
  • 1 tbsp Urad dal .
  • Few curry leaves / Curry leaves powder.

Method:

  • Soak the rice, Fenugreek seeds, Sabudana, Urad dal seperately.
  • Grind it like Idly batter (Add fenugreek seeds first and add urad dal and grind it for 20 min, Grind rice  seperately for 20 min ,grind the Sabudana in a mixer, Mix all of them with  required salt).
  • Leave the batter outside for fermenting ovenight wil be best.
  • The batter should be thick like idly batter to make fluffy paniyaram.
  • Finely Chop the Onions and Chilis.
  • Temper the oil with  items "to temper" urad dal,mustard seeds.
  • Add Onion, Green chilis and saute till onions turn translucent.
  • Add coconut to tava after switching off the flame and saute it for a minute.
  • Mix the sauted items to the fermented batter and add little salt, if required.
  • Finely chop the coriander leaves and add to the batter.


  • Mix the batter well.
  • Heat the Kuli Paniyaram Kadai/pan , add  oil to fill half of the mould.
  • Pour the dough into the mould carefully wihtout spilling on the sides.Use of small ladle helps in this case.
  • Close it with lid so the bottom and upper side cook,if there is little raw batter on top dont worry we are going to flip and cook the paniyaram again.
  • Flip and cook until they are crispy.


  • Savory kuli paniayram is ready.Serve it hot with chutney of your choice.We enjoyed it with varamilagai chutney.
kuli paniyaram1


Note:

  • Add a little more oil to the mould to make it more crispy and tasty.
  • The dough should be thick otherwise it is difficult to flip the paniyaram.
  • Onions are optional, if you don't like you can skip it.
  • For how to grind the dough refer here.
  • Use wooden stick/skweres to turn the paniyaram.

Sweet Paniyaram:

sweet kuli paniyaram

Ingredients:

  • 1 cup of Jaggery
  • 1 cup of Paniyaram Batter
  • Prepare the dough the same way as above(i used a cup of dough after grinding).

Method:

  • Ferment the dough without adding any salt.After grinding the batter separate in two bowls and add salt to one fro making savory paniyaram.
  • Grate the Jaggery and remove the impurities by adding little water.
  • Add filtered Jaggery to the batter.
  • Mix it really well.Don't add too much water to jaggery the batter will become thin so its difficult to flip them.
  • Heat the Kuzhi Paniyaram Kadai.
  • Add oil to the mould and Pour the batter in .Cover it until the sides are cooked,easy for you to turn the paniayaram.
  • Flip over after a minute.
  • When both sides are brown take it out.
  • Sweet kuli paniyaram is ready to be served.

sweet kuli paniyaram1

Note:

  • Dough has to be thick do not add too much water to Jaggery.
  • You can add nuts of your choice for sweet kli paniyaram. (Cashews, Pistachio, Almonds).
  • For how to grind the dough refer here.
Check other chettinad specials like Vellai paniyaram,Bananaflower vada

Pictures updated  while recipe revisiting  on 6/2/2015


14 comments:

  1. Both sweet and savory paniyaram looks yummy.
    I would suggest to take the plate near a brighter window and click from another angle so the steel plate is not reflecting light to the camera, the food be brighter.

    ReplyDelete
    Replies
    1. Thanks for your suggestions meena .I am more learning now a days.

      Delete
  2. My mum used to make for us and we loved it so much. Now I have completely forgotten about it, what more I don't have the mould. Yet I love that savory blend in the home made rice paniyaram.

    ReplyDelete
    Replies
    1. Reminds me of my mom too .I am goign to have full maja when i go india this time.

      Delete
  3. I like savory one, with any chutney. looks yummy

    ReplyDelete
  4. My all time favourite food, i can finish that plate anytime..

    ReplyDelete
  5. Thanks for linking it to Gayathri's WTML Event.

    ReplyDelete
  6. Thanks priya you can have it any time.Thanks linsy.

    ReplyDelete
  7. I'm big-time fan of using paniyaram pan in different ways! Makes the things quick n healthy... n Clean too :P This one is a winner dish for me... Will try it out soon...

    Latest post: http://cookingwithsj.com/2013/10/16/panipuri-with-ragda

    ReplyDelete
  8. Replies
    1. Wonderful right .Come on we can have it

      Delete
  9. both sweet and savoury version looks wonderful. Thanks for linking to my event. Looking for more wonderful recipes from you.

    On-going event: Dish it out: coconut and sugar/salt

    ReplyDelete

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