Kuzhi Paniyaram/Sweet & White Paniyaram

Vanakkam! Happy to share this authentic tamil dish with you!

Kuzhi paniyaram is a rock star in south Indian cuisine.When the daily stars idli and dosa fades, Kuzhi paniyaram brightens our day!

Today most of our food is loaded with sugar! Which is bad for health. Whereas Sweet paniyaram gives us a chance to intake jaggery. Jaggery has the ability to clean our body, acts as a digestive agent and provide good amount of minerals.

Karapaniyaram or White Paniyaram with Kara chutney is a mouth watering combination! People at my home loves this! You can saute onions, green chilli, coriander and add to the dough and make karapaniyaram. Otherwise you can skip this saute process and make plain white paniyaram.

Ingredients:

Idli rice – 1 cup

Raw rice/pachai arisi – 1 cup

Urad dhal – ½  cup

Fenugreek – ½ tsp

Salt

For sweet paniyaram,

Jaggery – ½ cup

For White paniyaram,

Onion – 1 finely chopped

Coriander leaves– ¼ bunch finely chopped

Mustard – 1 tsp

Oil - 1 tsp

Method:

1.Take idli rice, raw rice, fenugreek in a bowl and wash it several times. Soak it in water for 7 to 8 hours

2.Take urad dhal in a bowl and wash it several times. Soak it in water for 1 to 2 hours

3.Grind the rice and dhal together. Add enough water to grind it fine. Let the dough be thick.Do not add excess water

4.let the dough ferment for 8 to 9 hours

5.Divide the dough equally in 2 bowls.

6. In a pan place the Jaggery and add enough water to cover it.Heat it. When the Jaggery fully dissolves switch off the flame and filter the syrup in to the dough. Mix it gently. Now your dough will get the dosa batter consistency if not add little water ( you can add ½ cup to 1 cup of Jaggery according to your taste).Add a pinch of salt.

7.In a pan heat oil and add mustard seeds,  broken urad dhal. When it splutters add chopped onions, once the raw smell of onion goes add chopped coriander and switch off  the flame. Now pour this mixture in to the other bowl of dough and gently mix it. Add the needed salt and water.Consistency should be like dosa batter.

 

8.Keep a panniyaram pan and add oil.Use gingelly oil it gives nice taste and its healthy.When the pan is hot, pour the dough(A sound will come when you pour the dough, that is the correct time to cook your panniyaram)

9.When the circumference looks cooked and bubbles start to appear turn over all the panniyaram and  add little more oil.

10.In a minute or 2 you can take it from the pan and serve hot

 To Note:

1.You can adjust the amount of jaggery depending on the sweetness needed.But too much of it will not work.Inside of the Panniyaram will not be cooked.

2.Always keep the flame from medium to low, High flame will also leave the inside uncooked.

3.Too much of water to the dough will make the outer layer rubbery/roasted and will not yeild soft panniyaram.

4.So, Have a check on the flame, jaggery and water