Kuzhi paniyaram (Tamil) or Paddu (Kannada) or Gunta Ponganalu (Telugu) is an Indian dish made by steaming batter using a mould. The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu.
This speciality from Tamil Nadu makes a delicious snack and breakfast along with some coconut chutney. Made with a fermented rice batter these are made in a special paniyaram pan called a paniyarakkal. You easily make these delicious balls with dJaypees batter. Add your favourite veggies to the batter to make it more nutritious!
How to make Kuzhi Paniyaram
- Pour Jaypees Instant batter into a container. Add salt
- Heat two teaspoons oil in a pan, add mustard seeds, cumin seeds, curry leaves, onion and green chillies. Sauté for two to three minutes. Add tempering to the batter. Mix well.
- Heat the paniyaram tawa over medium heat and grease each dent with a little oil. Pour a ladleful of batter in each dent, drizzle oil and cook for four to five minutes till the underside is done.
- Turn them over using a spoon and drizzle a little more oil and continue to cook for three to four minutes or until both the sides are evenly cooked. Prepare more paniyarams similarly.
- Serve hot with chutney.
