Thursday, 13 June 2013

Kuzhi Paniyarams /Chettinad Kuzhi Paniyarams/ Indian aebleskiver

There are certain foods that actually kindle whole lotta happy memories. Kuzhi Paniyarams or the Chettinad Paniyarams belong to that category and are my all time favorite. My maternal grandmother used to make fluffy and out of the world paniyarams that can be devoured at any time of the day.Ammooma uses a bell metal unniyappakaral(The Æbleskiver pan),May be that was the reason for the exemplary taste…???

The addiction to paniyarams worsened, when I heard that the restaurant near my college served it as an evening snack. Soon after the boring classes are over, I used to head there to have a devils share of these bellied beauties. At times my dad joined me and that meant an extra plate (for me). During that time paniyarams were not that costly, coz not many people preferred to eat it as evening snack. After some months, lucky for the restaurant owners and unlucky for us, the prices skyrocketed and I was left with no other option than to make this at home. That meant loosing count of how many I ate.
Even though the Aachis(women folk of that region are addressed this way) from Chettinad grind the batter especially for paniyarams, idly/Dosa batter can also be used as a replacement for quick fix cases, even though I grind the batter separately when making this.
This can be had for breakfast or for dinner or even as evening snack or simply eat while roaming around the kitchen. I generally pair this with Sāmbhar and Thenga Chammanthi or even the kaara chutney or “Dangar” (A Chettinad dish).

This dish is for a lovely person "R"(Birthday Gal....) who was with me in my undergrads.It was fun as we belonged to the group that hardly studied.Sitting in the same bench,rambling,commenting,having non stop chatter only to be scolded by our parents etc. That and much more for another post peeps.May God be with You in all that u dear and Have a great time.

Chettinad Kuzhi Paniyarams

Source:My mom
Special equipment required: Aebleskiver  pan / Unniyappa karal


  1. Paniyaram batter-2 cups(Recipe follows)
  2. Kunjulli/Shallots-1/4 cup
  3. Grated carrots-1/4 cup
  4. Cabbage-thinly sliced-1/4 cup
  5. Green chillies-4-5 thinly sliced
  6. Grated coconut-2 tbsp
  7. Curry leaves-2 sprigs
  8. Coriander leaves-2 tbsp chopped
  9. Ginger-1 tbsp
  10. Mustard Seeds-1 tsp
  11. Crushed pepper-1 tsp 
  12. Salt- As req
  13. Oil for frying


  1. Heat the oil in a pan and splutter mustard seeds and curry leaves.Add in the curry leaves followed by ginger , shallots and vegetables.
  2. Saute till they are cooked.
  3. Keep the stove in low flame and add the grated coconut followed by the coriander leaves and pepper.
  4. Allow this to cool.
  5. Throw this into the batter and give a good mix and leave it aside for 10 or 15 minutes.
  6. Adjust the salt as only less salt was added during the fermentation process.
  7. Just before using the batter give a good stir as all the vegetables and other stuff might be resting in the bottom.mix the batter each time before pouring into the holes.
  8. Heat the pan and add little oil in all the holes.When the oil is hot pour a tbsp of batter into the holes.Itz enough to fill 3/4 th of the hole.Do this by keeping the stove on low flame.
  9. Cover and cook for 2 or 3 minutes or thill the edges start to brown or when the batter is not sticking to the pan
  10. Flip or turn then using a skewer or pappadam kutti and allow the other side to be cooked completely.
  11. Drain them in paper towels
  12. Continue the same till the batter is used up.
  13. Pair them with Sambhar and Coconut chutney

For the batter

  1. Idli rice-1 cup
  2. Raw rice(Pachari)-1 cup
  3. Urad dhal-1/4 cup
  4. Fenugreek seed-1 table spoon

  • Soak all the ingredients rice(both varieties) together and urad dal seperately for four hours and grind it to a smooth batter.
  • Add little salt (lesser than that added for the batter) and allow it ferment for 6-8 hours.


  1. As am a little bit partial towards coconut oil , i used it for making these.Sunflower oil is also fine to use.
  2. Go easy on the green chilies and pepper as per your preference level.
Sending this to Sowmya's event ,Cooking with seeds event and also to Pari and Sowmya's event.
Am also sending this to Shruthi and Gayathri's WTML event.This is my second time with the Walk through memory lane event.
Am also sending this to Made with love mondays week of 6-10-2013 by Javelin warrior.
Am also sending this to Dish it out 
Happy Cooking


  1. I'm not familiar with this dish, but it does sound tasty and I really do enjoy making comfort foods at home. It's often cheaper to do so and I think it often turns out even better!

  2. so cute paniyarams... they look picture perfect... Thanks for linking it to my event!! Looking for more yummy recipes!!
    Event - Authentic Indian Sweets w giveaway
    Event - Eggless Baking-Sweet/Savory
    Event - CWS - Urad Dal

  3. Paniyaram looks inviting. I make paniyarams with adai batter sometimes too.

  4. Hi Mina, thanks for joining us in vegan thursdays, its happens twice a month, please do leave me ur mail id..I'll send u details about it.