Tamil Nadu Kuli Paniyaram
Tamil Nadu Kuli Paniyaram is a popular breakfast dish made with rice batter with different proportions. This kuzhi paniyaram can be spiced with chilies and vegetables.
Servings 24 numbers
Ingredients
- 1 cups Rice Raw
- 3 cup Rice Boiled
- 1/2 cup Urad Dal
- 2 tsp Sago
- Salt to taste
- Cooking Oil for cooking
For Tempering
- 1/2 cup Onions finely chopped
- 1/2 cup Carrots finely grated
- Handful Curry Leaves
- Handful Coriander Leaves finely chopped
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
Instructions
How to make Kuli Paniyaram
- Wash and change the water a couple of times and soak both the rice, urad dal in water for 4 to 5 hours.
- Wash and soak the sago separately.
- When you are ready to grind, drain the water from the rice, dal and grind to a smooth batter. Just when the rice is ground to a smooth batter, add the soaked sago and grind further for few minutes, until well mixed.
- Add salt and let it ferment the batter for 6 hours or overnight.
- When ready to make the paniyaram, grease the paniyaram pan with cooking oil.
- Take the quantity required and add vegetables as required.
For Tempering
- Heat a pan with cooking oil, saute onions to it along with mustard seeds. I added grated carrots, green chilies, curry leaves directly to the batter.
- Soak chana dal and urad dal whole before adding to the batter.
- When the pan is hot, pour a spoonful enough to fill the dents and simmer.
- When the bottom gets cooked, flip to the other side and again cook for 5 mins.
- Drizzle oil over it and cover with the lid and cook for 5 to 6 mins for each batch.
- Serve with chutney of choice.
Notes
Boiled Rice or Parboiled Rice is not the same as cooked Rice. We use uncooked rice in this recipe.
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