Chettinad Kuzhi Paniyaram | South Indian Breakfast Recipes

'Paniyaram' which is also called as 'Paddu' or 'Gunta Ponganalu' is a very common breakfast variety at my place. I have posted various paniyaram recipes before like Avalakki Paddu(Atukula Guntaponganalu), Instant Oats Paniyaram and Paniyaram using Dosa batter.
Paniyarams can be prepared as sweet or spicy and today I am posting a spicy version of Chettinad Paniyaram.When the dosa batter turns sour, it is ideal to use it to make paniyaram and I usually make the paniyarams at least once when I prepare dosa batter. If I have to prepare for more number of people I prefer following this method to prepare Paniyaram, though there is not much of difference in taste when you compare with the regular Paniyaram made out of dosa batter,these Chettinad Paniyarams turns out slightly crispier because of the addition of the par boiled rice.The addition of coconut and shallots makes it taste slightly different when compared to the regular paniyaram.We can either add the ingredients raw or saute them in oil slightly and then add to the batter,both versions have their own taste and both ways it tastes nice.But I personally prefer the addition of raw onions to the batter rather than frying them as the raw onions add nice crunch to the paniyarams.We even add soaked chana dal to paniyaram but if you do not like you can skip using it.

Check out other versions of paniyaram here.

• Paniyaram | Paddu | Guntaponganalu
• Avalakki Paddu | Atukula Guntaponganalu
• Instant Oats Paniyaram

Chettinad Kuzhi Paniyaram Recipe:

Serves 5-6 ppl | Author: Prathibha

Prep time:45 mins | Cooking time: 30 mins | Total time: 1 hr 15 mins + Fermentation time

Cuisine:Chettinad | Category:Breakfast/Snack

Ingredients:

for batter:

1 cup Raw Rice
1 cup Par Boiled Rice or Idli Rice

1/2 cup Whole white Urad dal

1 tsp Fenugreek Seeds

Salt to taste

to mix into batter:

2 tbsp Bengal gram/Chana dal,soaked(optional)

4-5 Green Chillies,finely chopped

1 tbsp chopped Curry leaves

2 tbsp finely chopped Coconut pieces or grated Coconut

15-20 Shallots/Small Onions,finely chopped

1/4 cup Sour Curd,beaten

1/4 tsp Cooking Soda

1 tsp Mustard Seeds

1 tbsp Urad dal

1 1/2 tbsp Oil

Oil,to fry

Method:

to make batter:

• Wash and soak rice varieties together and urad dal with fenugreek seeds separately for 3-4 hrs.Grind Urad dal in the wet grinder till smooth and frothy.
• Grind rice separately into fine rawa consistency.
• Mix rice and dal mixture nicely and add salt and ferment it for 10-12 hrs.

to make Paniyaram:

• Heat oil in a pan and crackle mustard seeds and add urad dal and fry.
• Add chopped curry leaves, green chillies and shallots and fry until they become translucent.
• Add grated/chopped coconut and saute for a minute and let the mixture cool.
• Add sour curd to the batter and mix nicely.
• Add the fried mixture and soaked chana dal to the batter and mix well.
• In a ladle add cooking soda and 1 tbsp water and mix well and add to the batter and mix nicely.
• Heat the paniyaram/gunta ponganalu pan/Aebliskever Pan and add 1/2 tsp of oil in each impression.When it is piping hot keep the flame on LOW and pour the batter using a table spoon until it covers 3/4th and pour some more oil over it and cover it with lid. Let it roast on low-medium flame until golden brown in color.
• When you see the edges turning golden in color use a sharp knife and run it around the edges of  each paniyaram and turn them to the other side and roast until golden brown on both the sides.

Serve it hot with Coconut chutney or Mint-coriander chutney or peanut chutney.

Notes:

1. You can avoid adding curd and ferment the batter for 15-16 hrs until its sour.
2. I like to add soaked chana dal as it adds nice bite to the paniyaram.
3. The addition of cooking soda makes the paniyaram light and fluffy, so do not miss it.
4. Shallots add nice taste,if you do not have them you can even add normal onions.
5. If you are short of time you can skip tadka part and add everything raw to the batter and make paniyarams.Skip mustard and urad dal in this case.

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