Chettianad kuzhi paniyaram

The Chettianad kuzhi paniyaram, is often served for breakfast or evening tiffin and paired with a spicy tomato chutney. There are so many versions of it, and houses in Chettinad have their own recipes. The Chettinad Kuzhi Paniyaram batter, is a combination of raw rice, urad dhal, and in some households they add fenugreek seeds, or a spoonful of sago to give it that spongy texture.

But often, for those who don’t have time to grind the traditional kuzhi paniyaram batter, they can still make kuzhi paniyarams with idli-dosa batter. Like we did with our Mapillai Champa Plain Batter. Temper some mustard, urad dals, curry leaves and onions, and add it to your batter. Preferably we suggest you use a cast iron kuzhi paniyaram pan; but the main trick to get amazing textured kuzhi paniyaram , is to cook them over low flame and be liberal with the oil!