Note - Paniyaram or kuzhipaniyaram as it’s called is a well known Tamil cuisine. People all over India make various versions of Paniyaram. You can make it with idli batter or even semolina batter mix. People have it for breakfast or as a tea time snack. You may need the special pan with multiple cavities or moulds to make this.
First of all, wash and soak urad dhal and rice seperately for 4-5 hrs. After that, grind dhal and then grind rice with coconut. Combine the mixtures next and also add salt to taste. Then add rest of the ingredients. Afterwards, mix well.
Meanwhile, pour oil into the Paniyaram mould and heat it. After this, go on to pour the batter into cavities (filling 3/4th of each cavity). Make sure that the oil is hot enough before pouring the batter. Then, when the bottom turns golden use a skewer and turn it to the other side. Serve it hot and piping! You can use either any mouthwatering chutney of your choice or sambhar as a good accompaniment for this dish.
This savoury tamil cuisine is also an everyday breakfast item, served across south India. I personally, have it as both breakfast and a tea time snack. There is also a steamed version of the paniyaram. Paniyaram is known as paddu in in Karnataka. Sweet and spicy versions of the paddu are also available.
Serving Size 2
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.