There are many variations of the Paniyaram batter. It is usually made with Urad dal and rice, Raagi(Finger millet)flour, Jowar(Sorghum) flour, Bajra(Pearl millet) flour, etc can also be used in the batter. The proportions of the Dal and rice also vary from home to home. The Paniyaram batter is used as it is or sometimes, finely chopped Onion, grated Carrots, and other vegetables can also be added.
I have stuffed the Paniyaram with a mashed potato spicy stuffing which tastes wonderful, I have also added finely chopped onions, green chillies, ginger and curry leaves to the batter. This combination of onion in the batter and the Potato stuffing within is a perfect one.
I personally don't like using the non-stick Paniyaram pan for this dish, as the traditional brass or iron ones give the Paniyaram its crispy exterior. If you have only the non-stick one with you, that's fine too.
Kuzhi Paniyarams can be served as Breakfast, starters or even for dinner with any chutney.
PREP TIME: 20 Mins(+4 hrs soak) COOK TIME: 40 Mins
TOTAL TIME: 60 Mins COURSE: SNACK/TIFFIN
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Here is the recipe of Stuffed Kuzhi Paniyaram--
Ingredients for batter:
Urad dal/black gram(whole without skin) 1 cup
Idli Rice/Boiled rice 1.5 cup
Raw rice(any variety except Basmathi) 1.5 cup
Methi seeds/fenugreek seeds 1 tsp
Ingredients for stuffing:
Potatoes 4 medium(boiled)
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Mustard seeds/Rai 1 tsp
Cumin seeds/jeera 1 tsp
Asafoetida 1/4 tsp
Curry leaves a few (finely chopped)
Salt as per taste
oil for tempering and for greasing the Paniyaram pan.
Directions for Batter:
Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.
Directions for Stuffing:
Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.
After it ferments temper the batter with mustard seeds and asafoetida.
Directions for Paniyaram:
Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.
Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with 1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.
2. Preparation of stuffing--Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.
3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.
4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean.
(I have included a short video so that you understand the process of cooking the Paniyaram in the pan.)
5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.
The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.
How do make this recipe without a Paniyaram pan?
well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.
NOTES:
1. As the recipe involves soaking and fermentation, plan your time. In winters give more time for fermentation.
2. The onion, green chillies, ginger and curry leaves can also be sauteed in oil and added to the batter.
3. If using a nonstick paniyaram pan, I recommend drizzling it with some oil for a crunchy exterior.
4. Only small amounts of the stuffing as to put in the center of the batter, not too much of it.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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