Kuzhi Paniyaram is a famous delicacy of Chettinad, a southern part of India. Anytime you crave spicy, devour in to Chettinad Cuisine, well known for myriad of vegetarian dishes like puli kuzhambu,idiyappam,vegetable kurma and the list goes on. Chettinad city is also famous for its cotton sarees. The designs are very unique like their cuisine and stands out from others. Authentic Paniyaram is prepared by grinding the soaked raw and boiled rice along with urad dal, fermenting the batter like idly/dosa prior to making it. When it comes to breakfast both my parents and in-laws prefer the traditional items, mostly idly/dosa .For a matter of fact my Mother-in-law believes that idly/dosa nutritious than the modern day options. She once told me when she went to get her monthly sugar levels checked the Diabetician mentioned urad dal helps in controlling the sugar levels by keeping the glycemic index low. Though calories from rice is present, there is no added sugar . As I have explained in my previous post white sugar produces empty calories . My kids undergo high endurance physical activities at least 12- 15 hours in a week apart from their recess time playing, I need to ensure , they get enough of carbs balanced with protein and fiber in their diet. Kids generally move in fast pace and they are in constant motion, unlike the adults which increases their metabolic process and the carbs produced from rice are burnt and converted as energy .If anyone peeks in to my refrigerator any day of the week, you can find a batch of idly/dosa batter in stock, it comes very handy for impromptu guests and last minute lunch box meals for the kids. My older one loves this version of Paniyaram for her lunch to school, since it’s easy to eat with a fork and no messy hands. Any type of veggies can be mixed with the batter, depending on the kids’ taste and spice level.
1.Dosa Batter- 2 cups
2.Salt - to taste
3.Hing/Asafoetida- a pinch
4.Black Pepper Powder -1/2 tea Spoon(Kids version I replace Green Chillies with Black Pepper)
5.Green chilies - 3cut to small pieces.
6.Red Onion- 2 table spoons(diced)
7.Carrots- 2 table spoon (grated)
8.Cabbage - 2 tablespoons (finely chopped)
9.Cilantro/Coriander Leaves - 1 teaspoon(finely chopped)
10.Oil - 1/4 teaspoon for each hole.
1.In a mixing bowl mix all ingredients together except the oil with dosa making consistency not too thick ,not too watery.
2.Mount Paniyaram Pan on a stove top with 1/4 teaspoon of oil filled in each hole on medium flame.
3.Make sure oil is hot enough ,indication steam comes out from the pan.If you drop a pinch of batter in the oil it should sizzle.
4.Pour 1 Table spoon of Mixed batter from step 1 in each hole and cover the top.
5.Few Minutes later with a fork prick and turn to other side to cook.If the batter sticks to the pan while turning leave it on the same side extra couple of minutes .
5.Brown Crisp Texture on the outer side indicates fully cooked and ready to eat.
6.Enjoy with Coconut Chutney.
1.If you don't have a Paniyaram pan , it can be made like a Uthappam on a regular Dosa Pan.
2.For kids it can be served with Ketchup.