Kuzhi Paniyaram

These tiny balls are called Kuzhi Paniyaram in Tamil Nadu. They are known as pancake balls or puff balls by the Dutch. The pan is called Aebleskiver in Denmark and Takoyaki pan in Japan. In Tamil Nadu the pan is called kuzhi paniyara kal. These pancake balls are made with pancake batter. In South India it is made with idly batter or a special batter prepared for this purpose. Paniyaram is known as appe in Konkani, paddu in Kannada, ponganalu in Telugu, and unniappam in Kerala. Paniyaram can be sweet or savory dish. I made the savory kind today. My kids love these tiny balls that are crispy on the outside and soft on the inside.

Ingredients:

2 Cups of Idly batter or batter specifically for this purpose

For batter:

1/2 Cup Parboiled rice / Idly rice

1/2 Cup Raw rice

1/4 Cup Urad dal

1/2 teaspoon Fenugreek seeds (methi seeds)

salt to taste

For seasoning:

6 shallots, diced

2-3 green chili, chopped

1 Tablespoon chopped curry leaves

2 Tablespoons grated coconut

1 teaspoon mustard seeds

1 Tablespoon urad dal

1 Tablespoon channa dal

oil for making paniyaram

Method:

Batter:

1. Soak idly rice and raw rice together in a bowl. Soak urad dal and fenugreek seeds together in a different bowl. Soak everything for  4 hours.

2. Drain and grind urad dal into a smooth batter, using enough water. Take it out into a container. Drain and grind rice into a smooth batter. take it out into the same container as urad dal batter. Add salt and mix well. Leave it over night or for 8 hours to ferment.

Preparing batter for paniyaram:

1. Heat 1 tablespoon oil in a pan. Add mustard seeds, urad dal and channa dal to temper.

2.  Add green chili and curry leaves, and 1/2 teaspoon asafoetida. Add chopped onion and saute for 2 minutes. 

3. Remove from stove and stir it into the prepared batter or idly batter. Stir in grated coconut. Batter is ready to make paniyaram.

 

                                  

Making Paniyaram:

1. Place the paniyaram pan on the stove to medium heat. Drizzle a few drops of oil (about 1/2 teaspoon) into the molds 

        

2. Gently pour 1/8 cup of batter into the molds. 

3. Cook paniyaram to golden brown. Turn them over gently using a tooth pick and a fork. A toothpick inserted in the center would come clean when the paniyaram is done. 

4. Gently remove the paniyarams from the pan. Repeat process with all the batter. Serve warm with coconut chutney and onion chutney.