F

Header Ads Widget

Responsive Advertisement

Paniyaram Recipe | Easy Kuzhi Paniyaram Recipe | Gunda Ponganalu



Kuzhi paniyaram recipe with detailed photos and video


Kuzhi paniyaram is a Tamil cuisine served with coconut chutney and sambar. It is a tasty fried snack made with rice and black gram. I used to prepare these tiny cute balls as a mid-school snack for my daughter. It was her favorite snack those days. This is a kid-friendly recipe and less spicy with minimal ingredients. 

    What is kuzhi paniyaram?


    Kuzhi paniyaram is a healthy and popular snack of Tamil Nadu. It is usually made with leftover idli batter. So the ingredients will be rice, black gram and fenugreek seeds. It is prepared in a special type of pan called paniyaram chatti. It has numerous cavities or pits in which the paniyaram batter is poured. In tamil, kuzhi means pits or cavity. Every snack made in this paniyaram chatti is known by the same name 'paniyaram'. Today's recipe is a savory version. In Malyalam,  paniyaram chatti is called unniappam chatti and paniyaram may not be familiar to many.

    Kuzhipaniyaram is a famous teatime snack as well as a breakfast dish of Tamil Nadu. I have seen this paniyaram served in several vegetarian feast also. 

    Other names of paniyaram


    Kuzhipaniyaram, paniyaram, guliyappa, yeriyappa, gonduponglu, gunta ponganalu, paddu, appe etc.

    Serving option 


    Serving options are numerous.  It tastes delicious when served with coconut chutney, tomato chutney or sambar.

    Tips to Make kuzhi paniyaram


    Kuzhipaniyaram is a quick and easy recipe. Before starting the recipe, l would like to share a few points.

    1. Left over idli batter is used to make kuzhi paniyaram dish. Idli batter will absorb oil quickly if deep fried. So use minimal oil for frying or just grease the paniyaram chatti with oil.
    2. I used only minimal ingredients in this dish, but you can incorporate some vegetables like carrots, cabbage, capsicum etc. 
    3. Split chickpeas and split black gram and asafetida can be added while seasoning
    4. Use properly fermented batter for kuzhi paniyaram making. Only fermented batter will give beautiful softness to our paniyaram. 

    How to Make kuzhi paniyaram


    Making kuzhipaniyaram is very simple. It is a quick and easy recipe made with leftover idli batter.  The Idli batter is seasoned with mustard seeds, curry leaves, shallots, green chilies etc. and then steam cooked in a so called special pan, paniyaram chatti. I made this post as a kid-friendly recipe, so I have used minimal spices and ingredients. If you want to follow typical Tamil Nadu kuzhipaniyaram recipe, then incorporate some split black gram, split chickpeas, coriander leaves and asafetida. 



    Paniyaram Recipe | Kuzhi Paniyaram Recipe | Gunda Ponganalu | How To Make Tamil Nadu Kuzhi Paniyaram At Home



    Steamed South Indian Snack




    Ingredients


    • 1.5 cup idli batter
    • 3 to 4 shallots, peeled and finely chopped
    • 1 or 2 green chilies, finely chopped
    • 1 spring curry leaves, finely chopped
    • 1/4 tsp mustard seeds
    • Salt to taste
    • 2 tbsp oil
    Use these optional ingredients if you like
    • Finely chopped vegetables , coriander leaves, asafetida and you can use some split black bream and spilt chickpeas while seasoning)



    How To Make Kuzhi paniyaram At home - Video





    Kuzhi paniyaram Preparation With Step By Step Photos


    1. Take 1.5 cups of idli batter in a bowl.

    2. Heat a small pan and pour oil. Put mustard seeds.

    3. When the mustard seeds stop crackling, add finely chopped ginger. 

    4. Sauté till the ginger turns aromatic.

    5. Further put finely chopped shallot, green chilies and curry leaves.

    6. Sauté over medium flame till the onion turns crisp.

    7. Pour the sautéed spices on the idli batter.

    8.  Put salt if needed. Mix well and set aside.

    9. Heat a paniyaram chatti over high flame. When hot, reduce the flame to medium. Pour 1/2 tsp oil in each cavity or grease the pan with oil. 

    10. Pour the prepared batter till 3/4th full.

    11. Cover the pan with its lid and cook over medium flame till it is done. When the paniyaram start to separate from the sides, increase the flame and cook over high heat till it turns crisp.

    12. Open the lid and check the paniyaram with a toothpick. If it comes out clean, then the paniyaram is cooked . The cooked paniyaram will detach from the pan and will have a dry upper side.

       
    13. If want crispy tops, then flip and cook the paniyaram for one two minutes. Serve with chutney, sambar or tomato ketchup.

    14. Enjoy.

    Happy Cooking
    Anju      
     

    Post a Comment

    0 Comments