Paniyaram Recipe (Kuzhi Paniyaram)

Paniyaram Recipe (Kuzhi Paniyaram) – Paniyaram is a most famous dish in Tamil Nadu, gunta ponganaly in Andhra Pradesh. These are small ball-shaped crispy dumplings that are made with fermented rice and Urad dal. Paniyaram is made in both sweet and savory variations and is used as an everyday breakfast food from South Indian Cuisine. The savory version of Paniyaram is eaten with spicy chutney, sambar, and puckle. In this blog, we share the recipes to make savory Paniyaram Recipes that are delicious and healthy. 

Paniyaram | An Overview

It is a South Indian crisp pan-fried rice lentil dumpling that is cooked in a special pan known as Paniyaram pan. This pan is similar to the pan that is used to cook Danish pancake balls. Kuzhi Paniyaram is a well-liked chettinad recipe that is prepared traditionally. A batter consisting of raw rice, urad dal, and fenugreek seeds is used to make this paniyaram. Paniyaram’s primary flavoring is a tempering consisting of mustard, curry leaves, urad dal, dry red chilies, onions, and green chilies. This Paniyaram is very flavourful because of the tempering. 

The Paniyaram batter is specifically designed to make appe. It makes the Paniyaram frothy, which enhances its flavor. This Paniyaram is fluffy and tastes great with sambar, tomato chutney, or coconut chutney. 

This savory dish is a common breakfast and snack made all over South India. Traditionally the preparation for Paniyaram starts by soaking & grinding urad dal and short-grain rice to batter which is fermented overnight. After that various ingredients such as chilies, onions, coriander leaves, and added favors are added to the batter. 

From preparing the batter to heating it, Paniyaram demands just as much work as dosa or appam. The recipe for Paniyaram is often made using a unique batter.

Recipe of Making Paniyaram

Three main ingredients are used to make Paniyaram batter and one of the most important things is that there is a special way to measure dal and rice. Normally it is measured in an ulakku, but you can measure with a cup instead of the standard ulakku. Place the raw rice in a cup and press it flat. Put urad dal on top now to make it seem mounted. It is measured in this way.

• Raw rice – Traditionally, pacharisi, or raw rice, is used to make Paniyaram. This rice provides the Paniyaram with its pillowy, spongy feel.
• Urad dal – The Whole Urad dal is used for making the batter of Paniyaram that gives the fluffy and spongy texture.
• Fenugreek Seeds – The dosa batter, fenugreek seed is also used in making Paniyaram which helps with the aroma and fluffy texture.

Ingredients For Making Paniyaram

• Oil – For making Paniyaram you can use coconut oil or ghee.
• Onions or Shallots – You can add finely chopped onions that can be used either or shallots.
• Green chilies – Green chilies are the only space that you can add as much as you prefer. 
• Curry leaves – Add curry leaves that provide a lot of flavor to the paniyaram.
• Spices – To temper, add mustard seeds, urad dal, and asafoetida to the oil. A few dried red chilies can even be broken and added to the paniyaram batter.

Preparation of Paniyaram

• Take 1 ½ to 2 cups of batter in a bowl and use sada dosa batter, you can add 1 to 2 tbsp rice flour per cup of fermented batter. Then mix well and do not use the runny batter as paniyaram use the thick batter for making paniyaram.
• Then add cooled seasoning along with very little salt and stir it well. The batter must be thickened, not very thick or runny. If needed then you may add a little water and stir.
• Heat paniyaram pan and add a tbsp oil to it, then add ½ teaspoon mustard seeds and wait until they crackle. Now add 1 spring of chopped curry leaves and add half a cup of onions.
• After that add 1 to 2 chopped green chilis and 2 tablespoons shredded carrot. Carrot is optional after that saute until the raw smell of onions has gone and they into pink. Then add 1 tsp grated ginger and switch off the gas. After that add a pinch of hing and 2 tablespoons chopped coriander leaves. 
• Now add the tadka to the dosa batter.
• Mix it well and add water if needed and the batter should be semi-thick set it aside.
• Heat the oil in the pan. Fill each hole with 1/4 teaspoon of oil. To ensure that the oil coats every hole equally, swirl the pan.
• Fill each hole with batter. Add appropriately because they will rise a little.
• Cover and cook for a few minutes until the top appears done. Cook over low to medium heat. When it begins, simply open it and turn it over to the other side to avoid letting water droplets fall inside.
• When the top appears cooked, then open it and turn it over.
• Flip Paniyaram over to the other side.
• After two minutes of cooking, remove and place on a plate. Proceed to the next batch now
• To complete the batter, repeat.
• The paniyaram is ready to be crispy!

Conclusion 

Kuzhi Paniyaram is a delicious South Indian meal with the ideal balance of flavors and textures.  Every bite offers a taste of familiarity and tradition thanks to its crispy outside and soft, fluffy interior. Paniyaram is adaptable and simple to alter to your tastes, whether it is eaten as a breakfast food, snack, or side dish. For an extra twist, serve it with sambar, yogurt, or spicy chutney. A great way to enjoy real South Indian food at home is with this easy yet delectable recipe. Enjoy your homemade Paniyaram and have fun in the kitchen!

Frequently Asked Questions (FAQs)

Question 1 – What is Paniyaram?

Answer – Paniyaram is a delicious and savory rice ball that is made by simmering rice batter blended with tempered onions and spices in a half-round mold.

Question 2 – How to make paniyaram?

Answer – Here we mention some steps of making paniyaram.

• Make batter or utilize dosa batter on the go.
• Add the prepared tadka to the batter along with the dal, onion, chili, hing, and ginger.
• The batter needs to be somewhat thick. Put aside.
• Add 1/4 teaspoon of oil to each cavity in a pan and heat it up.
• Fill each cavity with batter. Cover and cook for a few minutes until the top appears done.
• After a minute of cooking on the other side, remove and place on a dish. To complete the batter, repeat.
• Paniyaram is ready and crispy.

Question 3 – How do I make paniyaram batter?

Answer – In a bowl, soak one cup of raw rice and one cup of boiling rice. In a separate bowl, soak ½ cup of Urad Dal. Give the two bowls at least two hours to rest. First, grind Urad Dal for 20 minutes in a grinder or mixer grinder.  After adding the soaked rice, grind the mixture for a further 20 minutes, or until it becomes a smooth, flowing batter. Let it ferment for ten to twelve hours. Prepare the paniyaram batter, season it, and then use it to make paniyaram. You may also make Idli or Dosa batter!

Question 4 – In which state paniyaram is famous?

Answer – mainly paniyaram is a more common dish in Tamil Nadu, as gunta ponganalu in Andhra Pradesh. These are ball-shaped crisp dumplings made with fermented urad dal and rice batter. 

Question 5 – What are the benefits of paniyaram?

Answer – Paniyaram is low in calories and can help you in your weight loss journey. As we mentioned above it is made with a combination of grains like millet, rice, and lentils, as well as spices and herbs which can make it an ideal dish for people. Moreover, it is rich in fiber which helps you to keep you satiate longer and can reduce cravings.