The kuzhi paniyarams is a Tamil dish traditionally made from pulses and rice using a mould. Kuzhi paniyarams can be made sweet or spicy. Today I am sharing the spicy version of paniyarams.
Cooking Time : 15-20 minutes Serving : 5-6
Ingredients :
- 1 cup Raw rice
- 1 cup Idli rice
- ½ cup Split black gram (dhuli urad dal)
- ¼ tsp Fenugreek seeds
- 1 Onion (finely chopped)
- 2 Green chili (finely chopped)
- 1 inch Ginger (minced)
- 10 Curry leaves (chopped)
- ¼ tsp Mustard
- ¼ tsp Cumin seeds
- 2 tsp Oil + oil for paniyarams
- Coriander leaves (chopped )
- Salt to taste
Method :
- Soak idli rice, raw rice and urad dal with fenugreek seeds in six cups of water for at least five hours. Drain and grind. Ensure that the batter idli consistency.
- Add salt, mix well and allow it to ferment for six hours.
- Heat two teaspoons oil in a pan, add mustard seeds, cumin seeds, chopped curry leaves, onion, ginger and green chillies. Sauté for two to three minutes.
- Add tempering to the batter. Mix well.
- Heat the paniyaram tawa over medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil and cook for four to five minutes till the underside is done.
- Turn them over using a spoon and drizzle a little more oil and continue to cook for three to four minutes or until both the sides are evenly cooked.
- Repeat the process for the remaining paniyarams. Serve hot with chutney.