Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram

Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram is a traditional dish and a specialty  from Chettinad cuisine. It is ideal for breakfast, dinner  as well as a tea-time snack. It has been a practice to use idli/dosa batter, sometimes even left-overs  for making these kuzhi paniyarams in many households, including me. But to get the real taste of authentic chettinad kuzhi paniyaram, we need to grind the batter fresh, allow to ferment, do the seasonings and finally make the paniyaram.  Ofcouse, idli/dosa kuzhi paniyaram is also tasty but later would be tastier with  crispy outer & spongy inner. I’m sure everyone would forget to count the numbers, when dipped generously in some spicy  chutney & had on the go.

These kuzhi  paniyarams can be prepared both sweet & spicy. Today, I’ve prepared only the savoury version for breakfast and I’m sharing the recipe for the same.

You can also check out these Kuzhi Paniyaram Recipes...

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

Dry Fruits Appam/ Dry Fruits Kuzhi Appam/ Dry Fruits KuzhiPaniyaram

Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Ingredients:

For the Paniyaram batter:

• Raw Rice – 1 cup
• Idli Rice – 1 cup
• Whole Urad Dhal – ½ cup
• Fenugreek seeds | vendhyam | Methi seeds - 1 tsp
• Salt to taste

 For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Shallots ( Finely chopped) – 4 tbsp
• Green chillies (Finely chopped) – 2 tbsp
• Curry leaves (Finely chopped) – 3 tbsp
• Coconut gratings – 2 tbsp
• Oil – as needed for making paniyaram

Method:

1. Wash both rice togehther & urad dhal with methi seeds separately and soak with enough water for 4 hours.
2. After 4 hours, grind urad dhal & methi seeds into a smooth, fluffy batter by adding little water now & then. When the batter is done, take out in a vessel.
3. Grind both rice together into a fine batter by adding water now & then. Collect the rice batter in the same vessel.
4. Add the required salt and mix well. Allow the batter to ferment for 8-10 hours.  The consistency of the batter should be like thick idli batter.
5. When the fermented batter is ready, heat oil in a kadai, splutter mustard seeds, add the finely chopped green chillies, curry leaves  & shallots and sauté for 2 minutes till the onion becomes translucent & release a nice aroma. Finally add coconut gratings, sauté for a while and switch off.
6. Allow the seasonings to cool. Then add the seasonings to the paniyaram batter and mix everything well.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on both sides.

Chettinad special kara paniyaram is ready! You can enjoy these with any chutney of your choice. I’ve served them with Onion Tomato Chutney.

Note:

• Adjust the consistency of the fermented batter to medium between idli and dosa batter, by adding water.
• The left over paniyaram batter can be used for making dosa.
• The same procedure may be followed with regular idli/dosa batter.
• Those who don’t have the paniyarakkal, can deep fry these paniyarams in oil.

Tags: Chettinad special kara paniyaram recipe, How to prepare kuzhi paniyaram batter?, Chettinad special recipes, Paddu recipe, Guntha Ponganalu recipe,  savoury version of kuzhi paniyaram, Chettinad recipes, Kuzhi paniyaram with dosa batter, kuzhi paniyaram with left over batter., appe recipe, Paniyaram recipes, Spicy Paniyaram recipe, How to prepare chettinad special kuzhi paniyaram? How to prepare batter for preparing chettinad kuzhi paniyaram? 

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Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

For the past one week, I have been overloaded with my office work and other important chores, so I couldn’t spend time for my blog. Those days, before I started blogging, I used to worry about my son for not taking care of him to my satisfaction. Now, my blogs also got added to the list and the “worry list” is getting lengthy!

Now coming to Chola Paniyaram | Spicy Jowar Paniyaram, it is an addition to my list using Sorghum/Jowar/Cholam. These spicy paniyarams can be made for breakfast as well as for evening snack. This recipe is diabetic friendly too.

Let us know how to make these healthy Jowar Paniyarams!

Ingredients:

• Cholam (white)  – 1cup
• Urad dhal – ¼ cup
• Fenugreek seeds – 1 tsp
• Salt to taste.
• Oil as required

For seasoning:

• Oil – 1 tbsp
• Mustard – 1 tsp
• Jeera – 1tsp
• Asafoetida – ½ tsp
• Onion (finely chopped) – 1 no.
• Green chilli (finely chopped) – 1 No.
• Curry leaves (finely chopped) – 1 tbsp
• Coconut gratings – 1 tbsp

Method:

1. Wash and soak cholam separately and urad dhal & fenugreek seeds together for 6 hours.
2. Drain cholam alone from water and pulse it to a coarse powder without adding water. After it gets powdered, add water and grind to a fine batter. Transfer it to a bowl.
3. Grind urad and fenugreek seeds to a soft batter as we do for idli batter and transfer to the same bowl.
4. Mix both the batter by adding required salt and allow the batter to ferment for about 6-8 hours.
5. Take a non-stick pan, pour oil, season with the items given “For seasoning” by adding one by one. Allow it to cool.
6. Add the seasonings to the fermented batter and bring it to idli batter consistency.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on  both sides.

Your healthy chola paniyarams are ready to serve. You can have them with coconut chutney. It is a healthy evening snack for the kids from school.

Note:

• Don’t confuse cholam with Makka Cholam | Corn. I’ve already posted the pic of white cholam in my Chola Adai recipe.
• The chola paniyarams would remain soft for hours and you can prepare in advance.

Tags: Chola paniyaram recipe, Healthy breakfast recipe with Jowar, Millet recipes, Diabetic friendly recipes with millets,  Jowar appams, Spicy chola paniyaram, soft Sorghum spice appam, spongy chola paniyaram

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Dry Fruits Appam/ Dry Fruits Kuzhi Appam/ Dry Fruits Kuzhi Paniyaram

This is my 50^th post and hence I want to commemorate the occasion with a sweet recipe. Since Karthigai Deepam is nearing, I got the opportunity to combine both, presenting you with a sweet that is prepared for the festival. For Karthigai Deepam festival, we usually prepare Karthigai Appam, Karthigai Pori and vada to offer Lord Muruga. In down south areas especially in Tirunelveli, Tuticorin, etc, they prepare varieties of Kolukattais also for Neivedyam.

Today, I tried  Appam with Dry Fruits for a change and it came out really well. It doesn’t need elaborate preparation like soaking and it is healthy too for kids since we add all nuts and dried fruits.

Here is the recipe for Dry Fruits Appam!

Ingredients:

• Wheat flour – ½ cup
• Rice flour – ½ cup
• Jaggery – ½ cup
• Coconut (grated) – 3 tbsp
• Cardamom powder – 1 tbsp
• Ghee for frying
• Cashew, Almond (badam), Pista, Dates (ground paste) – ½ cup
• Milk – ¼ cup

 Method:

1. Grind cashew, badam , pista and dates  to a fine paste adding milk now and then and transfer it to a mixing bowl.
2. Melt jaggery in ½ cup water, strain the impurities and keep it aside.
3. Add wheat flour, rice flour, coconut and cardamom powder to the ground paste and mix everything well by adding jaggery syrup. Bring the batter to idli batter consistency.
4. Heat a non-stick paniyarakkal and pour a tsp of ghee in each hole.
5. Take a ladleful of batter and pour into each hole.
6. Cook in simmer until the appam gets cooked on both sides by flipping it on to the other side too.

Your  soft, healthy appams are ready for Pooja to offer “Lord Muruga” as Neivedyam!

Note:

• You can replace rice flour with maida also.
• If you don’t prefer adding ghee, you can go for any cooking oil but the real taste of dry fruits can be enjoyed only when it is combined with ghee.
• You can reduce the jaggery amount if you feel so since we are adding dates also.

Tags: Karthigai Deepam Recipe, Karthigai Appam recipe, Dry Fruits Kuzhi Paniyaram, Traditional recipe for Karthigai, Karthigai sweet recipe, Thiru Karthigai Deepam recipes

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Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Happy Onam to all!

Today is Thiruvonam, being celebrated by all Malayalis all over the world in a grand manner. When we think about Onam there are many Kerala specialities that strike our mind but most important are Athai pookolam , Onasadhya and Boat race. Keralites believe that King Mahabali comes to visit his people on this day. So to welcome King Mahabali to their home, they make attractive “Kolam” at the front yard using varieties of colourful flowers. They make Onasadhya, an elaborate meal which includes Ada Pradhaman, Parippu Pradhaman, Thoran, Kalan, Puli Inji, Olan, Avial, Unniyappam/ Nei appam etc. I have seen many restaurants which offer Onasadhya for a week with some special offers! The celebration also includes Kali dance, Boat race, Elephant procession, etc. Out of these I like Boat race and Elephant procession very much.

Actually I wanted to post some of the Onasadhya recipes but I was little bit busy. Today also I have a function to attend. But I want to post something related on this special day. So I made easy Kuzhi Appam today. I got very soft, porous appams! You can visualize the softness of appam through my clicks!!

Preparation time :10 minutes

Standing time – 2 hours    

Cooking time : 30 minutes

Serves 4 

Difficulty :  Easy

Ingredients:

• Rava – ½ cup
• Maida (all purpose flour) – ½ cup
• Grated coconut – ¼ cup
• Jaggery – ½ cup
• Idli batter – 4 tbsp
• Salt a pinch
• Cardamom powder – ½ tsp
• Oil/ Ghee as required

Method:

Melt jaggery in ½ cup of water and strain the impurities. Add all the above ingredients in a bowl except oil and mix everything by adding sugar syrup and bring it to dosa batter consistency. Leave this batter for about 2 hours. After 2 hours, check for the batter consistency. It should be like idli batter, if it is too thick, add some water to bring it to required consistency. Heat paniyarakkal and add some oil/ghee in each hole, pour the batter into each hole and allow to cook in simmer. When it is done, flip appam to other side and cook on both sides.

Soft, yummy appams are ready to serve!

I have prepared these appams using dark Paagu Vellam, so the colour has turned to the darker side but very tasty. But you can use yellow jaggery if you are worried about the colour.

  

Note:

1. Standing time of minimum 2 hours is a must to get soft appams. If you have time, you can leave it for more time.
2. I don’t use baking soda/appa soda but if you want you can add.
3. You can also deep fry these appams in oil. 

Tags: Kerala Kuzhi appam recipe, Recipe for Onam festival, Onam festival recipe, Sweet paniyaram, Quick sweet paniyaram, instant appam recipe, Rava Maida Paniyaram, Rava Kuzhi Paniyaram, Rava Maida Kuzhi Appam, Rava Maida Appam, Sweet Appam, Sweet Maida Appam, Sweet Rava Kuzhi Appam

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