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Kuzhi Paniyaram Recipe, Chettinad Kuzhi Paniyaram

July 26, 2015 by Suguna Vinodh 22 Comments

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kuzhi-paniyaram-recipe-1

Tamil style Recipe for Crispy Chettinad Kuzhi Paniyaram. Using home made batter from scratch. With step by step pictures.

The nice crispy crunchy Kuzhi Paniyaram is a very popular dish in Tamilnadu. Its a favorite for many. Its made in a special mold called the paniyarakkal. The shape of the dish is very similar to that of the Japanese Takoyaki, Danish Æbleskiver-appleskives and Indonesian Pinyaram. The Paniyaram can be made sweet or savoury. This is a savoury version where a tempering is added to the idli/dosa batter. I like to use idli batter for this recipe and you can find the recipe for idli batter here.

Here is how to do Kuzhi Paniyaram. Soak Sago (“Tapioca Sago – Sabudana” is called ஜவ்வரிசி (javvarisi) in Tamil) in 1/2 cup of water for half an hour. Grind to a paste. Dont add any extra water while grinding. The water used for soaking should be enough. Set aside. Sago gives the Kuzhi Paniyaram a very crispy and crunchy bite.

Heat a heavy bottomed pan and add in the oil. When the oil is hot, add in the mustard seeds. Let it splutter. Add in the shallots and the green chillies. Its very traditional to use shallots for Kuzhi Paniyaram. But I have used onions today as I did not have shallots.

kuzhi-paniyaram-recipe-temper

Fry the onions till they are soft. Once the onions are soft, add in the coconut. Fry for a minute. Remove off heat. Add in the onion coconut mixture and the sago paste to the dosa batter. I do not add extra salt as the idli batter already has salt. If you think you might need salt, add very little salt to the batter. Mix batter well. Set aside.

kuzhi-paniyaram-recipe-coconut

Heat the paniyaram pan / paniyarakkal until hot. Add 3/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.

kuzhi-paniyaram-recipe-griddle

The paniyaram is ready if it has become crispy and golden on both sides.

kuzhi-paniyaram-recipe-turn

I like to serve Kuzhi paniyaram with a spicy kaara chutney or poondu kuzhambu. Here is the link to buy a sturdy Paniyaram pan / Paniyarakkal .

kuzhi-paniyaram-recipe-2

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kuzhi-paniyaram

Chettinad Kuzhi Paniyaram


★★★★★

4.4 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 6 1x
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Description

Tamil style Recipe for Crispy Chettinad Kuzhi Paniyaram. Using home made batter from scratch.


Ingredients

Scale

For the Batter

  • 500 ml Idli Batter
  • 3 tablespoon Sago/Sabudana/Javvarisi
  • 1/2 teaspoon Salt (if required only)

For the tempering

  • 2 teaspoon vegetable oil
  • 1/2 teaspoon mustard seeds
  • 20 shallots or one big onion, chopped fine
  • 4 green chillies, chopped fine
  • 3/4 cup fresh shredded coconut (half of one medium sized coconut)

For frying Kuzhi Paniyaram

  • 1/2 cup Vegetable Oil

Instructions

  1. Soak Sago in 1/2 cup of water for half an hour. Grind to a paste. Set aside.
  2. Heat a heavy bottomed pan and add in the oil. When the oil is hot, add in the mustard seeds. Let it splutter. Add in the shallots and the green chillies. Fry the onions till they are soft.
  3. Once the onions are soft, add in the coconut. Fry for a minute. Remove off heat. Add in the onion coconut mixture and the sago paste to the idli/dosa batter. Add salt if required.
  4. Heat the paniyaram pan / paniyarakkal until hot. Add 3/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
  5. The paniyaram is ready if it has become crispy and golden on both sides.
  • Category: Breakfast
  • Cuisine: South Indian, Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Karthika says

    July 16, 2019 at 10:25 pm

    Hi
    Can we soak sago more than half n hour,as it is not grinding to a smooth paste?

    Reply
    • Suguna Vinodh says

      July 18, 2019 at 9:10 pm

      There is this problem in some mixie where the sago doesnt get ground (the round shape of sago somehow does not grind at all). In this case the best thing would be to grind the sago without soaking into a powder. Its easy to powder the sago in its dry form in these cases. Then add the dry powder to the batter and proceed with the recipe.

      Reply
  2. Aparna Devarajan says

    December 19, 2018 at 6:06 am

    Yummy recipe. Love the fact that we can use idli batter with just adding sogu, which helps to hack boring 3days old idli batter to a interesting yummy panniyaram.

    ★★★★★

    Reply
  3. Dr.Salini Vivek says

    July 4, 2018 at 3:24 pm

    Incredibly easy, delectable paniyaram…we just loved it! Thanks Suguna for the recipe

    ★★★★★

    Reply
  4. Amutha Athiyappan says

    April 22, 2017 at 12:19 pm

    Yummy.. Very tasty…Tnk u..

    Reply
    • Suguna Vinodh says

      April 24, 2017 at 1:54 pm

      Thanks so much. Really glad that you liked the recipe. Happy Cooking.

      Reply
  5. Vijaya Kanth says

    March 25, 2017 at 9:21 pm

    Would like share a different recipe which I learnt from my mother in law. Soak equal quantities of raw rice and boiled rice and half a cup of urad dal and 2 teaspoons of methi seeds.and 2/3 red chillies. After about 4 hours of soaking grind to a smooth batter. While grinding add 2 teaspoons of jeera seeds and a handful of washed fresh curry leaves. Towards end add sambhar onions and salt and let ferment for about 8 hours. Then fry them in the Kuzhi pan with gingerly oil to a golden brown. Serve with coconut chutney. You can use this batter next day to make dosas too .

    Reply
    • Suguna Vinodh says

      March 26, 2017 at 1:25 am

      thanks for sharing Vijaya Kanth. So nice to know.

      Reply
  6. Antonet Roajer says

    March 9, 2017 at 5:31 am

    Yummy Paniyarams. I never tried adding coconut in the paniyarams. will try it soon.

    ★★★★★

    Reply
  7. Captain Johann says

    March 1, 2017 at 5:15 pm

    Can we use til oil instead of veg oil?

    ★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:41 am

      Sure. You can.

      Reply
  8. Sita says

    December 14, 2016 at 5:45 pm

    Hello,
    We are a franco-tamil cultural centre in Pondicherry and we are currently writting an article about what can be done out of an idli batter especially dosai, uttapam and kuzhi paniyaram ! We would like to ask you if we can use this article”s first picture to illustrate it ? We can put the photographer”s name on it of course and send you the link of the article once it is written !
    Sita team”s best regards

    Reply
    • Suguna Vinodh says

      December 14, 2016 at 5:54 pm

      Sure. I am ok as long as photography credits are given.

      Reply
  9. Sudha says

    July 5, 2016 at 4:07 am

    Hello Suguna,
    Could you please post the recipe for Sweet Kuzhi panniyaram?
    Thank you,
    Sudha

    Reply
  10. Swathi Badri says

    May 23, 2016 at 4:16 pm

    Hi Kannama,
    I used to prepare paniyaram with the specially made batter for that. For eg 1 cup parboiled rice, 1 cup raw rice, less than half cup of ur ad dal. Used to soak together and grind. This I learnt from my chettinad friend. Before and all I used to make wonderful paniyaram with this batter. But nowadays I don’t know what’s wrong but the paniyaram get sticking with the pan. In fact all these 7 yrs I have been using indolium paniyaram pan only. Could u frame out any improvement or suggestions. If possible reply earlier since I have a plan for making it for my guests after two days. Sorry for the pressure put on u.

    Reply
    • Suguna Vinodh says

      May 23, 2016 at 4:48 pm

      You might need to season your pan!
      You can check this out
      http://www.kannammacooks.com/how-to-season-your-iron-dosa-pan/
      Same procedure will work for paniyaram pans too!

      Reply
    • Swathi Badri says

      May 25, 2016 at 11:13 pm

      Oh takes for such an earlier reply year. So kind of u. Takes a ton.

      Reply
  11. Nisha says

    May 10, 2016 at 1:48 pm

    Does it need to be covered ???

    Reply
    • Suguna Vinodh says

      May 10, 2016 at 2:27 pm

      No Nisha. It need not be covered.

      Reply
  12. Anandhi says

    January 2, 2016 at 12:51 pm

    Hi Sugs..Tried chettinad kuzhi paniyaaraam today….it came out very well…thanks for the recipe…

    ★★★★

    Reply
    • Suguna Vinodh says

      January 2, 2016 at 1:23 pm

      Thank you Anandhi.

      Reply
    • Ram says

      October 6, 2016 at 10:41 pm

      Good I like it

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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