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Tuesday, December 24, 2013

Chettinadu Kuzhi Paniyaram ( With Idli Batter)

I love chettinadu foods a lot and mainly the kara paniyaram which i use to enjoy in  the restaurants back in chennai :) I always love to hear the sizzling sound the paniyarams make when the are poured in to the paniyaram pan . I make them most often at home and we enjoy them a tea time snack  warm with tomato chutney. Panitarams are one among the array of delicious food from chettinadu cuisine and this is an super simple way i make them at home. 

This is the most loved by my H and he keeps on telling me make them again n again .He gives me a lot of compliments for this one especially This recipe I experiment first for French dosa  toast  when my H told me that it tastes just like paniyaram I thought of making them as a paniyaram and here am with this crispy and delicious paniyaram . We usually like the over part of paniyaram little crispy and spongy inner part so i fried them to light golden brown but if you like the outer part to be soft too then you can fry them lighter .For serving you can serve them with any chutney but we love to have them dipped in sambhar like sambhar idli we like sambhar paniyaram lets move on to the recipe . Check Blogging Marathon page for the other Blogging Marathoners doing BM# 35 



Idli Batter - 2 cups
Onion - 1  medium size ( Chopped)
Green chilles - 2- 3 No ( chopped)
Curry leaves - 1 sprig
Urad dal / black gram dal - 1 tbsp
Channa dal / bengal gram dal - 1 tbsp
Mustard seeds - 1/4 tsp
Oil - 2 tsp
Salt to taste


  • In a pan heat oil, add mustard seeds after they splutter add curry leaves.
  • Add urad dal and channa dal saute them til they turn light brown in color.
  • Then add onion , green chilles and saute the till translucent.
  • Switch of the flame and transfer the mixture on to the batter add required amount of salt and mix them well.
  • Now add one tsp of oil in each hollow of the paniyaram pan and heat them .
  • After the oil in hot simmer the flame and add a tsp or so of batter in each kuzhi / Hollow.
  • Cook the paniyarams both the sides till  light  brown. Use a skewer to turn them.
  • Enjoy hot paniyarams an a snack or breakfast with any chutney :).

Linking this to Tamizhar samayal Tuesday whose brain child is +nalini suresh . 


  1. Looks great and my favorite tiffin too.

  2. Superb and tempting paniyaram dear... lovely clicks..

  3. ah... lovely paniyaarams... love the last snaps... the one dunked in sambaar, yum...

  4. Stunning Picture Manju!!! Just drooling here..

  5. Wow such tempting pictures! I love paniyarams..and this is wonderful when we make with idli batter..

  6. i liked the fluffy one .. too good

  7. my fav paniyaram.. love its taste with all those tempering.. absolutely tempting.. ... nice clicks da.. :)

  8. Delicious looking paniyaram..beautiful presentation and awesome clicks..keep rocking.

  9. I too recently started making them and they are hit at my place too!! Great clicks..

  10. wow lovely color n they look so crispy..

  11. Love the crispy yummy kuzhi paniyaram.. Beautifully presented and great clicks..

  12. This is how i finish off my left over idli batter! The paniyarams dunk in sambhar looks too inviting :)

  13. inside looks so nice and fluffy

  14. Lovely presentation and beautiful clicks.

  15. Wow wow. Is it coincidence that I have idli batter in the kitchen. Love it. Making it tomorrow.


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