Kuzhi paniyaram (Sweet)

Kuzhi paniyaram is a great chettinad tiffen. Similar to soup shop, we could find more kuzhi paniyaram shops at chennai. My husband is more fond of this recipe and he drools for it, when ever he cross that shop. I learned this recipe from my mother-in-law. She and my hubby's grandma used to make this recipe as they stayed in chettinad for long years. Before marriage I used to make paniyaram using dosa/idli batter.

Aapam/ kuzhi paniyaram batter are same. But in most of the houses we used to make kuzhi paniyaram with idli/dosa batter. When specific batter is prepared for making paniyaram, it gives spongy texture and exotic taste.

Ingredients for making batter:

Raw Rice / Sonamasoori  - 1 cup
Idli Rice - 1 cup
Urad dal - 2 tablespoon
Fenugreek seeds - 1 tablespoon
Salt - to taste

Ingredients for making paniyaram:

Paniyaram batter - 1 cup
Jaggery - 1/2 cup
Dry ginger powder/ sukku - 1 pinch
Cardamom powder- 1 teaspoon
Oil - to fry

Method:

1. Soak raw rice, idli rice, urad dal and fenugreek seeds together for 4 -6 hours.
2. Grind it in mixer or grinder to thick consistency batter similar to idli batter.
3. Add salt to the batter and mix using hand and allow it to ferment over night,
4. Take one cup batter and mix powdered jaggery/ grated jaggery along with elachi powder and dry ginger powder.



5. Heat paniyaram kadai and add 1 teaspoon oil in each mold if it is non-stick kadai or add little more oil to each mold.



6. When kadai is hot, add sweet batter to 3/4 of each mold and allow it to cook in low-medium flame. The batter will puff and raise.


7. Flip to other side and allow it to cook. Make sure, the crispy outer layer turns golden brown on both the sides.





8. Remove paniyaram from kadai and serve it hot.



Spongy, tasty and exotic paniyaram is ready to be served.