Kuzhi Paniyaram Recipe, Chettinad Kuzhi Paniyaram

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.

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.

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.

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

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 .

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

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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: South Indian, Tamilnadu

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

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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: South Indian, Tamilnadu

Find it online : https://www.kannammacooks.com/chettinad-kuzhi-paniyaram/

Easy 10 minute Tamilnadu style chow chow kootu without coconut recipe. Using split moong dal. Perfect for bachelor friendly cooking.

Tamilnadu style chow chow kootu without coconut is one of the tastiest, easiest and the quickest kootu dish you will ever make. The dish can be made ready in 10 minutes. Here is the simplest 10 minute chow chow kootu recipe made using the OPOS method. So what is OPOS? OPOS stands for One Pot One Shot. The dish is prepared in a single pot in one shot. No sautéing, No frying…..Add all ingredients in the cooker and cook it for a specified time and the dish is ready. Its the simplest way to cook. Its the perfect answer for someone who does not have the time to cook or someone who is new to cooking or someone who does not want to spend hours in the kitchen. Each dish takes only five to six minutes and strictly sticking to the concept of a single vessel in OPOS.

This dish is strictly not OPOS as we grind tomatoes to a paste and then add it which makes it another step. So its technically one pot two shots!

Make a puree of two very ripe tomatoes in a mixer / blender. Set aside.

Add in all the ingredients listed under the ingredients section along with the tomato puree to the pressure cooker. Yes. Its as easy as that.

Cook for 5-6 minutes or for 4 whistles. Switch off the flame and wait for the pressure to release naturally. OPOS chow chow kootu is ready. Serve it with hot rice or chapati.

OPOS is quick. OPOS is easy. Cooking need not be intimidating. Here is a recap. #1 Mix ingredients #2 Cook #3 Open and Serve

• 1 teaspoon Ghee
• 2 Very ripe tomatoes
• 3 Green chillies, slit into half
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1/8 teaspoon Asafoetida (hing/perungayam)
• 1 medium sized chow chow (Chayote Squash) – Peeled and cubed
• 1/2 cup split yellow moong dal
• 1 1/2 cups water

1. Make a puree of very ripe two tomatoes in a mixer / blender. Set aside.
2. Add in all the ingredients to the pressure cooker.
3. Cook for 5-6 minutes or for 4 whistles. Switch off the flame and wait for the pressure to release naturally.
4. Serve hot with rice or chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 3 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: South Indian, Tamilnadu