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

Steps:

• 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 – ½ a strand
• ½ of medium size onion finely chopped.
• Red chilly – 1
• Green chilly – 1
• Salt – ¼ tsp

Steps:

• 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 ¾th 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.