Kuzhi Paniyaram is a popular South Indian tea time snack or tiffin recipe, from the Chettinad cuisine. It’s made from usual idli (or a slight varied) batter, and is cooked in a special pan with small pits (called paniyaram pan).
As this kuzhi paniyaram is made from a sour-fermented flour, it suits well for a spicy version of paniyaram. If we want to make sweet kuzhi paniyaram with the same idli batter, then we take the batter before fermenting. I will share a separate recipe for sweet kuzhi paniyaram.
Kuzhi Paniyaram
Kuzhi Paniyaram (also known as paddu, appe, gundpongalu, or unniyappam in different regions) is a traditional Chettinad breakfast/ snack recipe. The word “Kuzhi” means “pit” or “mould”, referring to the pan with a number of small cups like moulds.
It’s traditionally prepared using the leftover idli or dosa batter which is too sour and not suitable for making idli or dosa. To balance the sourness, they add sauteed onion with a flavourful seasoning. It showcases the South Indian culture of minimizing food waste and reusing ingredients creatively.
It is called kuzhi paniyaram in Tamil Nadu, Paddu / Gundpongalu in Karnataka, Gunta Ponganalu in Andra Pradesh and Unniyappam in Kerala.
It is one of the kids’ favourite recipes because it looks like small balls. So, hide your healthy ingredients in it and give this balls to your kids in breakfast or in lunch boxes or in snacks or even in dinners also.
In Chettinad Cuisine this kuzhi paniyaram is a significant breakfast or snack recipe.
With slight variations and add-ons, we prepare variety of paniyarams.
Other Versions
Traditional Chettinad kuzhi paniyaram: Saute onion, green chili – ginger (finely chopped or paste), curry leaves with the usual seasoning: mustard seeds, urad dal, chana dal. Add this to the idli batter and make simple traditional kuzhi paniyaram.
Vegetable kuzhi paniyaram: If we add grated carrots, cabbage, capsium, spinach (or drumstick leaves or any green leafy veg) to the batter, we get this healthier version. It is suitable for kids lunch boxes. We may spread sesame seeds on top to give extra crunchy.
Millet Kuzhi Paniyaram: If we make the paniyaram with millet idli flour, we end up with this healthier, diabetic-friendly, diet-friendly version of kuzhipaniyaram.
To make it more interesting, we may add grated paneer, cheese or tofu to the batter. Kuzhi paniyaram is not ended with these 3 versions. All mix and matches of these versions; with our creativity; with our health consciousness; results a number of versions.
How to make Chettinad Kuzhi Paniyaram?
Take required quantity of idli batter in a mixing bowl. I take my usual millet idli batter.
Heat oil or ghee in a pan. Add mustard seeds. Let it splutter. Now add urad dal and channa dal. I sometimes add cashews instead of dals. Fry till golden. Then add curry leaves and asafoetida.
Now add finely chopped onion, green chili – ginger finely grated (or crushed) and saute for 1 minute. Let this seasoning cool to room temperature.
Add the seasoning to the batter and mix well. If you wish to add any other vegetables: grated carrots, grated coconut, grated bottle gourd, finely chopped capsicum, chopped greens or grated paneer or tofu or cheese then add it now. Mix well.
Heat kuzhi paniyaram pan. Grease it with sesame oil and let it smokes to season the pan. Wipe with a paper towel or tissue paper. Now put the flame to low. Grease the pan with oil or ghee. Pour the batter into the pits. As the batter puffs up, fill only one third of the pits (kuzhi). Cover with a lid and cook for 3 minutes in low flame.
Now turn all the paniyarams upside down and let the other side cook. Cover and let it cook for another 3 minutes. Insert a tooth pick; if it comes clear, then it is time to take out all paniyarams.
Crispy outside and fluffy, soft inside is the iconic texture of this kuzhi paniyaram. Enjoy with coconut chutney, tomato chutney or with green chutney.
Chettinad Kuzhi Paniyaram
Ingredients
Instructions
- Take required quantity of idli batter in a mixing bowl. I take my usual millet idli batter.
- Heat oil or ghee in a pan. Add mustard seeds. Let it splutter. Now add urad dal and channa dal. I sometimes add cashews instead of dals. Fry till golden. Then add curry leaves and asafoetida.
- Now add finely chopped onion, green chili - ginger finely grated (or crushed) and saute for 1 minute. Let this seasoning cool to room temperature.
- Add the seasoning to the batter and mix well. If you wish to add any other vegetables: grated carrots, grated coconut, grated bottle gourd, finely chopped capsicum, chopped greens or grated paneer or tofu or cheese then add it now. Mix well.
- Heat kuzhi paniyaram pan. Grease it with sesame oil and let it smokes to season the pan. Wipe with a paper towel or tissue paper.
- Now put the flame to low. Grease the pan with oil or ghee. Pour the batter into the pits. As the batter puffs up, fill only one third of the pits (kuzhi). Cover with a lid and cook for 3 minutes in low flame.
- Now turn all the paniyarams upside down and let the other side cook. Cover and let it cook for another 3 minutes. Insert a tooth pick; if it comes clear, then it is time to take out all paniyarams.
- Crispy outside and fluffy, soft inside is the iconic texture of this kuzhi paniyaram. Enjoy with coconut chutney, tomato chutney or with green chutney.
