Kaara Kuzhi Paniyaaram (Savory one)


I posted the sweet kuzhi paniyaaram in 2013 and I had this kaara paniyaaram in my draft for this long. I don’t know why I kept it this long but finally here it is coming out of my draft with new pictures. This week’s DFT is also a paniyaaram recipe so that also pushed me to get this out my draft. :-)


As I mentioned in the sweet kuzhi paniyaaram, the batter is same. I usually prepare the batter and use one half for sweet and the other half for savory. So here is the batter recipe again.

Ingredients for the batter:

  • Raw rice (Patchai arisi) – 1 cup
  • Boiled rice (Puzhungal arisi) – 1 cup
  • Urad dhal – 1 cup
  • Sago (Javvarisi) – 3 tbsps
  • Methi seeds – 1 tsp
  • Salt – 1 tbsp


  • Soak both the rice and urad dhal along with methi for 4 to 5 hrs.
  • Soak sago for 30 to 45mts.
  • Grind them together (idly consistency) and add salt.
  • Let it ferment.

Ingredients for savory paniyaaram:

  • Oil – 2 tsps + oil for making the paniyaarams
  • Mustard seeds – 1 tsp
  • Urad dhal – 1 tsp
  • Channa dhal – 1 tsp
  • Cilantro finely chopped – 1 tbsp
  • Curry leaves – 1/2 a strand
  • 1/2 of medium size onion finely chopped.
  • Red chilly – 1
  • Green chilly – 1
  • Salt – 1/4 tsp


  • Heat the kadai and add 2 tsps of oil.
  • Once the oil is hot add the mustard seeds, urad dhal and channa dhal.
  • As they start to splutter add the curry leaves, the red chilly and the green chilly.
  • Let it cook for a minute and then add the finely chopped onion.
  • Add the cilantro and salt.
  • Cook till the onion turns translucent.


Thats it the masala for savory paniyaaram is ready. Now mix this with the batter.

Making the Paniyaarams:

  • Heat the paniyaaram pan.
  • Add little oil in each of the kuzhi’s or the holes.
  • Fill 3/4th of the kuzhi’s with the batter. You need that space because the paniyaaram will rise.
  • Allow it to cook for 1 minute.
  • Using the paniyaaram stick, flip the paniyaarams and let it cook for 1 mt.

Thats it. Yummy paniyaaram is ready. Serve it with your favorite chutney.



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