Kuli/ Kuzhi Paniyaram Spicy and Sweet

In Tamil Kuli/Kuzhi means hole. A dish made by steaming a rice batter in a hole. Traditionally the batter used is the same as that for idli or dosa batter. But idli batter consumes lots of oil using a mould and as a diet conscious our family doesn't like too much oil, so my MIL tweaked a bit in batter recipe and it just need few drops to cook this wonderful Kuzhi Paniyaram South Indian breakfast dish. You can prepare spicy and sweet version of kuzhi Paniyaram. Here I am sharing both the recipes.

Ingredients for Spicy Kuzhi Paniyaram Batter:
Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Poha/Flattened Rice – ¾ cup
Salt to taste

For Masala Ingredients:
Onion (chopped) – ½ cup
Green Chili (chopped) – 2 nos.
Fresh Coriander Leaves/Cilantro – ½ cup chopped
Curry Leaves - few
Soaked Pasi Paruppu /Mung  Dal/ Split And Husked Green Gram – 2 tbsp
Soaked Kadalai Paruppu/Chana Dal/Bengal Gram split – 2 tbsp
Magali Kizhangu / Decalepis  - 2 tbs chopped (optional)

(Magali Kizhangu - is a plant whose root is used in ayurvedic medicines and also used in pickles)

Ingredients for Sweet Kuzhi paniyaram Batter:
Pachai Arisi/Raw Rice – 1 cup
Puzhungal Arisi/ Par Boiled Rice – ½ cup
Aval/Flattened Rice – ¾ cup
Vellam /Jaggary (Indian sweetener like sugar made from sugar cane juice-Available in Indian store)
Salt to taste

Step 01) Soak the batter ingredients in separate container for 4 to 5 hrs except flattened rice. While grinding wash the flattened rice/aval twice and add it to the blender (aval/poha is a very soft in texture no need of long time soaking)

Step 02) Add all above spicy masala ingredients to a batter and mix it well

Step 03) for sweet batter add the crushed jaggery powder in the end while blending

Step 04) Keep both the batter for fermentation overnight

Step 05) Heat a non stick kuzhi paniyaram pan and add few drops of oil in each molds

Step 06) Once the oil is slightly hot add a batter in each hole as per your preference of spicy and sweet batter.  Cover with lid so that it cooks evenly and much faster with a pressure

Step07) Flip/turn the kuzhi paniyaram through a knife and cook the other side till it gets golden color (approximately it will take 2 to 3 minutes to cook on each side) once you turn, no need to cover with lid 

Serving: Serve with coconut chutney

  • Always cook in low flame to get golden color else it will burn much faster
  • You can add fried coconut pieces to get more crunchiness
  • You can also use shallots instead of regular onion
  • If you want to use veggie then grated carrot would be a good option
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