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Saturday, August 18, 2007

Kuzhi Paniyaram

This is a famous and tasty tiffin item found in chettiar breakfast. This can be made both salty and sweet. Children love the sweet ones. When I write this I remember my childhood days .We used to go to our huge ancestral house in chettinad for our school holidays. All my cousins also will be there for the holidays. We will be altogether 20 to 25 grandchildren. My grandma will plan to make this paniyaram.The servant will be sitting in the verandah of the kitchen and will be going on making this paniyaram. As it will be like an egg we will take 2 or 3 in our hands and will be going on playing in the court yard eating the sweet ones and the salty ones alternately. Nice old memories.

Ingredients for grinding
Idly rice-1 cup
Raw rice-1 cup
Urud dhal-1/4 cup
Fenugreek seed-1 table spoon

Soak all the four together for 2 to 3 hours and grind nicely .Mix it with very little salt and ferment for 8 hours.

Masala paniyaram

Small onions finely chopped-1/2 cup
Green chilies finely chopped- 3
Curry leaves chopped -1 table spoon
Grated coconut- 2 table spoons
Mustard seed-1/2 teaspoon
Urudh dhal-1/2 teaspoon

Keep the kadai in the stove. Pour 1 table spoon oil add the mustard seed and curry leaf. Wait till the mustard seed crack. Now add the chopped onions fry for a minute .Then add the green chilies and the grated coconut. Fry for another two minutes. Finally add the fried items and little more salt into the batter and mix well.
If you are not using a non stick kuzhi paniyaram vessel take the vessel and apply some oil
in all the holes and keep for half an hour. After that keep the kadai in the stove in low heat pour ½ teaspoon oil in all the holes. When the oil gets heated pour the batter to the 3/4th level .After 2 minutes close the kadai for a minute. Don’t keep the stove in high flame. Pour few drops of oil on top. When you feel it is cooked underneath turn it upside down with a long needle like thing or with the stick provided. Allow the other side also to cook well.
This kuzhi paniyaram tastes excellent with Thakkali thuvayal which I will come to later.

Sweet paniyaram

Jaggery or palm sugar (karupatti) - 1 cup
Cardamom-1 teaspoon powdered
Keep the powdered jaggery along with ½ a cup of water in the stove. Add the cardamom powder also. Allow it to boil for 5 minutes. The jaggery should melt and boil for 2 to 3 minutes. Add this to the batter and make paniyarams in the same way as masala paniyaram.

Those who can’t find time to grind the batter separately for this, can try out the masala paniyaram using idly batter. It will also be excellent.


The said...

Hi Solai, I just loooooove Kuzhi Paniyaram but I dont think that I can get this Kuzhi Paniyaram plate in the US. Do you have any alternative suggestion for it?? I'm eagerly waiting to make this recipe. Thanks!

Solai Chidambaram said...

No,My daughter got the kuzhipaniyaram plate from US only.I think some of our famous foodbloggers like cham,Revathi,divya and many in US can help you find out where to get that.I will also try to find out and help you taste the paniyaram.

Munira said...

Hi Aunty..

I had tried out ths and it came out so well.. Right from childhood, I was so crazy for ths kuzhi paniyarams..I'm so excited tat am able prepare ths lovely dish myself. All praise to u aunty.. :)

Munira (Divya's Fren)

Solai Chidambaram said...

very happy to see a comment from you munira dear and to know that my blog is useful to you people . I started writing blogs mainly for your friend.how are you.prepare many more dishes ans show your husband that you are no less in anything dear

Cheffy said...

For as long as I remember, these sweet paniyarams have been my favourite soul food. Atleast twice a week my "Aachi" would prepare it, but as we grew and with her passing away, the frequency gradually got slower until it completely stopped.
I've always wanted to get recipes for the same but kept putting it off until I hit upon your blog now. Will try them out & send you my feedback when done. Thanks

Mythreyi Dilip said...

I enjoyed your blog so much wonderful choice of recipes. Great!

RAJINI said...

aunty plz tell me the recipe of making pal paniyaram.

sujatha sivaramkumar said...

Dear Achi,

I would like to make sweet paniyaram and I have a doubt in the recipe. Should the vellam dissolved in water and boiled, be mixed with the flour when it is hot or should it be cooled completely before added to the flour? Thanks

Solai Chidambaram said...

sujatha,dissolve the vellam in little water and keep in the stove for 1 boil.It can be added to the flour in medium hot or even after cooling

Selvi Kumar said...

Hello Aunty,
Your receipes are awesome. I can not believe that I am cooking some chettinad receipes now. You made that possible.
Thanks a lot
Selvi,Austin TX

Ram said...

Your recipe's carry a personal touch, with nostalgic fond childhood memories,which is so refreshingly different from hundreds of other recipe websites. I am trying out one recipe today.

Lavanya said...

Hello Aunty,

I reach out to your blog whenever I want to try some chettinad stuff :) I have a request. I would like to see some more recipes for snacks. Eg: Murukku, Thattai, Maddur vadai, etc. Keep it going!!

senthiseetha said...

please mam tell about how to make uldha vadi.

சுவாமி said...

Should we grind all four ingredients in the wet grinder or mixie?? please clarify.

Solai Chidambaram said...

In the grinder swami.if u dont use grinder then have a try in the mixie

Jayanthi said...

Hi Aunty, could you please approximately tell me how many paniyarams will come for this above measurement?

sharmi said...

solai aunty,

I have pretty much tried all vegetarian dishes posted on your website and also made meen kuzhambu from your recipes. I truly appreciate your work. I have become a much better cook after i found your website. You have made my marriage life so easy :) my husband enjoys my cooking and both of us don't feel that we are away from India at all.

Madhu Pravin said...

Thanks for the wonderful recipe, Aachi... Tamizh New Year is approaching... Eagerly waitin for Tamizh New Year special sweets n savouries... Especially, our authentic Chettinad recipe for Paal Paniyaram and Paal Kozhukattai :)

Benitta said...

I tried one of your kovakkai poriyal its simply superb .Actually i wont eat that vegetable but after trying your receipe now my favourite side dish is kovakkai onli.
Thank u so much aunty

geetha ganesh said...

hi achi
thanks for ur recepie
i want to know about how to prepare the idlisambar
thanks geetha

Skl said...

Hello aunty,
Made this recipe,it was tasting wonderful,got reminded of home,i never thought I could cook this delicious,all thanks to you,it's great that u have shared your culinary skills in the blog,thank you,

EthansAmma said...

Hello Solai mam,
Just started reading ur blog, and am so happy that I can also try chettinad cooking. I have a doubt in making the paniyaram, i dont have the kizhi paniyaram vessel, can i try it with the idli thattu which we use to make idlies?