Chettinad Kuzhipaniyaram Recipe by Renukabala
Cooking Instructions 40 minutes 1 Take the rice, dal and Fenugreek seeds with measurement, wash well with plain water. Soak it for five hours, drain out the water, grind in to a smooth batter. 2 Add salt to the batter, mix well. Keep it for fermentation overnight. 3 For seasoning, chop the onions, chillies, curry leaves and coriander. 4 Keep a kadai on medium heat. Add oil, mustard seeds, urad dal and chenna dal. Once mustard splitters add finely chopped onions,green chillies, curry leaves and coriander leaves, saute for few minutes. Once it becomes golden colour remove from heat. 5 Now take the paniyaram batter in a bowl, add the seasoning ingredients. Mix well. 6 Heat kuzhipaniyaram pan until hot,add half table spoon oil in each mould, pour the prepared batter to each mould. Allow to cook for one minute, flip it other side, cook for minute. When paniyarams become light golden colour,take out from pan. 7 Transfer to a serving plate. Make kara chutney and serve it with the kuzhi paniyarams. Enjoy the tasty,crispy chettinadu kuzhipaniyaram. 1 Take the rice, dal and Fenugreek seeds with measurement, wash well with plain water. Soak it for five hours, drain out the water, grind in to a smooth batter. 1 Take the rice, dal and Fenugreek seeds with measurement, wash well with plain water. Soak it for five hours, drain out the water, grind in to a smooth batter. 2 Add salt to the batter, mix well. Keep it for fermentation overnight. 2 Add salt to the batter, mix well. Keep it for fermentation overnight. 3 For seasoning, chop the onions, chillies, curry leaves and coriander. 3 For seasoning, chop the onions, chillies, curry leaves and coriander. 4 Keep a kadai on medium heat. Add oil, mustard seeds, urad dal and chenna dal. Once mustard splitters add finely chopped onions,green chillies, curry leaves and coriander leaves, saute for few minutes. Once it becomes golden colour remove from heat. 4 Keep a kadai on medium heat. Add oil, mustard seeds, urad dal and chenna dal. Once mustard splitters add finely chopped onions,green chillies, curry leaves and coriander leaves, saute for few minutes. Once it becomes golden colour remove from heat. 5 Now take the paniyaram batter in a bowl, add the seasoning ingredients. Mix well. 5 Now take the paniyaram batter in a bowl, add the seasoning ingredients. Mix well. 6 Heat kuzhipaniyaram pan until hot,add half table spoon oil in each mould, pour the prepared batter to each mould. Allow to cook for one minute, flip it other side, cook for minute. When paniyarams become light golden colour,take out from pan. 6 Heat kuzhipaniyaram pan until hot,add half table spoon oil in each mould, pour the prepared batter to each mould. Allow to cook for one minute, flip it other side, cook for minute. When paniyarams become light golden colour,take out from pan. 7 Transfer to a serving plate. Make kara chutney and serve it with the kuzhi paniyarams. Enjoy the tasty,crispy chettinadu kuzhipaniyaram. 7 Transfer to a serving plate. Make kara chutney and serve it with the kuzhi paniyarams. Enjoy the tasty,crispy chettinadu kuzhipaniyaram. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Boneless Chicken Thighs in Oyster Sauce Chicken Suqaar Malawax Wrap Japanese Curry using Curry Roux mix Taco tater tot casserole Ssamjang (Korean bbq dipping sauce for meat) Boneless Chicken Thighs in Oyster Sauce Chicken Suqaar Malawax Wrap Japanese Curry using Curry Roux mix Taco tater tot casserole Ssamjang (Korean bbq dipping sauce for meat) COLD SANDWICH 🥪 Vegetable sandwich (No cooking Recipe) Beetroot Mint Buttermilk Raw Mango Garvanu(Akshay Tritiya Special) Gujrat special Garmar pickle (Coleus Roots pickle) Bharli Vangi Japanese Curry using Curry Roux mix No Cook Cold Sandwich Mango & grapes yogurt smoothie Strawberry Srikhand Sabudana Momos COLD SANDWICH 🥪 Vegetable sandwich (No cooking Recipe) Beetroot Mint Buttermilk Raw Mango Garvanu(Akshay Tritiya Special) Gujrat special Garmar pickle (Coleus Roots pickle) Bharli Vangi Japanese Curry using Curry Roux mix No Cook Cold Sandwich Mango & grapes yogurt smoothie Strawberry Srikhand Sabudana Momos