Get ready to embark on a culinary journey that will transport your taste buds straight to the heart of South India! Kuzhi Paniyaram is not just a dish; it's a crispy, golden treasure that combines the perfect blend of rice and lentils in bite-sized balls of pure deliciousness. Imagine sinking your teeth into these irresistibly crunchy spheres, packed with aromatic spices and a tantalizing texture that will make your mouth water instantly. Whether you're a food enthusiast or someone looking to explore authentic Indian cuisine, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup rice
- 1/2 cup split urad dal
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida
- 2 green chilies, chopped
- 1 small onion, finely chopped
- Salt to taste
- Oil for cooking
Instructions
- Wash the rice and split urad dal separately, then soak them together in water for 4-5 hours or overnight.
- Drain the soaked rice and dal, then grind them into a smooth, thick batter using minimal water. The consistency should be similar to idli batter - neither too thick nor too runny.
- Let the batter ferment in a warm place for 6-8 hours or overnight until it becomes slightly bubbly and rises.
- Heat a small amount of oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida, chopped green chilies, and finely chopped onions. Sauté until onions turn translucent.
- Mix these sautéed ingredients into the fermented batter. Add salt and mix well.
- Heat a traditional paniyaram pan or appe pan. Grease each cavity with oil.
- Pour batter into each cavity, filling about 3/4 full. Cook on medium heat.
- When the bottom turns golden brown, carefully flip each paniyaram using a spoon.
- Cook the other side until crispy and golden brown on all sides.
- Remove from pan and drain excess oil on absorbent paper.
- Serve hot with coconut chutney or sambar.
Tips
- Fermentation is Key: Allow your batter to ferment properly for the best flavor and texture. A warm, draft-free spot in your kitchen works perfectly.
- Batter Consistency Matters: Aim for a smooth, thick batter similar to idli batter. Too runny, and your paniyarams will be flat; too thick, and they'll be dense.
- Temperature Control: Use medium heat when cooking to ensure crispy exteriors and soft, well-cooked interiors.
- Pan Preparation: Ensure your paniyaram pan is well-greased to prevent sticking and achieve that perfect golden-brown color.
- Don't Overcrowd: Cook in batches if needed, giving each paniyaram enough space to cook evenly.
- Serve Immediately: These are best enjoyed hot and crispy, straight from the pan. Pair with coconut chutney or sambar for an authentic experience.
- Experiment with Variations: Try adding grated carrots, chopped spinach, or other vegetables to the batter for extra nutrition and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
