Kuzhi Paniyaram | Paddu

Memories

The first time I had kuzhi paniyaram was at the Farzi Cafe located in UB City Bangalore. I was so impressed the way it was served, in the typical mini version of the famous Indian trucks or lorries. My daughter and I had ordered that as our starter dish and wow we were impressed. Not only was the dish tasty but loved the quirky presentation. After that we had some min samosas and pav bhaji. Pav bhaji was served with mini buns. Don’t know if they still serve everything in the quirky style as I have not been there for years.

The foodie in me got me searching on Google for paniyaram. I had to make it at home. So first went to the local market Agara to buy a paniyaram pan. The first one I got was square with 9 holes. Unfortunately, it did not have a lid but then aren’t we food bloggers innovative. Used another pan lid and the first trial was the instant rava paniyaram. Daughter was impressed.

I’ve used the pan for making all sorts of pakoras, bajji, pancakes, paniyaram with different grains and lentils, etc. I also use dhokla and handvo batter.

Colourful Kuzhi Paniyaram

I cannot believe that since I bought the paniyaram pan, I have not made the traditional paddu or appe. So it was time to make them, but with a slight twist… colourful ones. For the colourful paddus, I used spinach, beetroot, carrot purees and turmeric. Though you may not be able to make out the difference between the carrot and the turmeric ones, I tried to make one yellow and the other orange. I guess next time I’ll have to use more carrot puree or add a bit of beetroot to get the orange colour.

So here’s my recipe for Holi with natural colours.  My family loved the colourful paddus. What I like about these small beauties is that they can be served as finger food during a party (say like Holi!), as a starter during a sit down dinner,  as breakfast or to pack in lunch boxes.

We don’t get ready made idli dosa batter so I make mine at home. However, feel free to use ready made batter if available in your area.

Some More Naturally Colourful Dishes

TRICOLOUR CHAAS

Tricolour Chaas is a very healthy cooling drink made from yogurt, carrot, spinach, garlic, ginger, cuucmber. The orange and green colour are all from natural food colours. I've used carrot for the orange colour and spinach cucumber for the green. No artificial colours are added. Come on, let us celebrate India's Republic Day or Independence Day with some healthy, naturally coloured, cooling drink.

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TRICOLOUR MINI RAVA IDLIS

Want to celebrate India's Independence in style? Try out this easy instant tricolour mini rava idlis where I have not used any artificial colours. For orange idlis I added cooked carrot puree and for the green ones cooked spinach puree. Rava idli batter is white. Healthy, easy to make and a satisfying breakfast or brunch with coconut chutney, tomato chutney, sambar or podi masala.

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FARALI BEETROOT TIKKI

Farali Beetroot Tikki is a gluten free, vegan, pan fried healthy snack or appetizer. An excellent way to include beetroot in your diet, kids too love it because of the bright natural colour. Enjoy the tikki on its own with a chutney or dip. Use the patty to make vegan burgers

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BEETROOT BLUEBERRY POPS

Kids friendly Beetroot Blueberry Pops with no added sugar, food colour or additives. A vibrant colourful immunity boosting frozen snack to enjoy during the hot season.

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BEETROOT BUCKWHEAT RISOTTO

Beetroot Buckwheat Risotto made in a healthy style, with buckwheat groat and roasted beetroot. Total comfort food which is creamy, full of flavours and easy to make.

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DAHI SABUDANA | TAPIOCA PEARLS IN YOGURT

Dahi Sabudana or Tapioca Pearls in Yogurt is a simple but flavourful Fasting or vrat recipe whereby sabudana is added to spicy yogurt along with some crushed roasted peanuts and seasonings. An ideal way to enjoy the cooling effect of yogurt during the hot season.

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GAJAR HALWA WITH ORANGE & SAFFRON/ CARROT HALWA

Gajar Halwa With Orange & Saffron is a fusion recipe whereby I've prepared the traditional gajar or carrot halwa but have added fresh orange juice too. Absolutely delicious and pure indulgence with flavours of orange and saffron to celebrate any occasion like India's Independence Day.

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SAFFRON TAPIOCA PUDDING

Saffron Tapioca Pudding is a delectable, healthy, filling and nutritious pudding that can be enjoyed for breakfast or as a dessert.

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SPINACH RICE | PALAK RICE

Spinach Rice is a healthy, tasty and easy rice recipe. An excellent way to get the family to enjoy spinach. Add vegetables of your choice and make it into a meal with some plain yogurt, papad and pickle or salad on the side. I actually use up leftover rice to make this Indian style Spinach Rice.

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PALAK PANEER PARATHA

Palak Paneer Paratha is a popular breakfast or lunch box flatbread that is filled with paneer, making it protein rich. I prefer using the no cook filling and add fresh spinach puree to the dough to make it more appealing for the kids.

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RAINBOW SALAD BOWL

Colourful, healthy, crunchy, filling and delicious, enjoy Rainbow Salad as a light meal or serve it as a party salad.

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Ingredients Required For Kuzhi Paniyaram

Idli Rice

Sometimes we do not get idli rice in Kenya so I tend to use sindano brand of rice. If that is not available then use any rice of your choice.

Urad Dal

Split black gram without the skin or husk.Easily available in all Indian Stores or online. Need for the batter. Also need a little bit for the tempering.

Roasted Chana Dal

Need for tempering. Roasted chana dal is available in most Indian stores. However, if you don’t get any use normal chana dal (split chickpea). Allow it to roast well in the oil.

Fenugreek Seeds

Methi dana, helps the batter to ferment. Add it to the rice or dal during the soaking stage.

Carrot

Need about 2 large carrots. Peel and dice the carrots.

Beetroot

I medium beetroot is enough. Peel and cut the beetroot into small pieces.

Spinach

25-30 large spinach leaves with the stalks. Chop it up roughly and wash well.

Turmeric Powder

Need about ¼ tsp to add to some of the idli batter.

Water

For washing, soaking and grinding the dal and rice. Need some also for cooking the beetroot, carrots and spinach.

Oil

For cooking and tempering. Use any oil of your choice. I have used sunflower oil.

Onion

Peel and finely chop a small onion. We will be adding it to the batter.

Ginger

Peel and grate or mince the ginger as we need it for the batter. Peel another 1 inch piece for the chutney.

Green Chillis

Minced. Add to the batter according to your taste. Also need 2-3 green chillis for the chutney.

Curry Leaves

Limbdi, karipatta. Chop one sprig finely to add to the batter. Need another sprig for the chutney.

Fresh Coriander

Wash and chop some finely to add to the batter. Need some more for the chutney. Can wash and chop it roughly.

Fresh Coconut

If you don’t get fresh coconut then use frozen. Need a little bit to add to the batter. And will need some for the chutney.

Salt

Add some to the batter according to your taste. I have used normal table salt.

Mustard Seeds

Rai or sarson ke dane. Need for the tempering.

Asafoetida

Hing. Optional ingredient. Don’t add if you want to prepare gluten free paddus. Hing or asafoetida powder contains wheat flour. Can use the pure form of asafoetida if you have any.

 

 

KUZHI PANIYARAM |PADDU

mayurisjikoni

Kuzhi Paniyaram are round vegan rice lentil balls that are pan fried and enjoyed  as breakfast with some chutney. Generally, leftover idli or dosa batter is used up to make these delicious healthy round balls. To make them round a special pan called a paniyaram, appe pan or chatti is used. It is the same as an Aebleskiver pan.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

SOAKING & FERMENTING TIME 16 hours hrs

Total Time 16 hours hrs 50 minutes mins

Course Breakfast, lunchbox, Snack, Starter

Cuisine South Indian

Servings 50 pieces

Ingredients

  

FOR THE BATTER

• 1½ cups idli rice
• ½ cup urad dal split white dal without the skin
• ¼ tsp fenugreek seeds methi

FOR THE NATURAL COLOURS

• 2 large carrots-peeled and diced
• 1 medium beetroot peeled and diced
• 25 -30 spinach leaves
• ¼ tsp turmeric powder

TO ADD TO THE BATTER

• 1 medium onion finely chopped
• 2-3 green chillis finely chopped
• 1 tsp ginger paste
• 1 sprig curry leaves karipata, finely chopped
• 2-3 tbsp finely chopped fresh coriander dhania
• ¼ cup grated fresh coconut
• 1¼ -1½ tsp salt

FOR TEMPERING - BATTER

• 1 tbsp oil
• ½ tsp mustard seeds rai
• 1 tsp urad dal
• 1 tbsp bengal gram split chickpeas
• ¼ tsp asafoetida hing
• some oil for making the paddus or paniyarams

FOR THE COCONUT CORIANDER CHUTNEY

• ¼ cup chopped fresh coriander
• 1-2 green chillis
• 1 cup grated fresh coconut
• ½ - ¾ cup water
• 2 tbsp roasted chana dal
• 1 tsp urad dal
• ½ inch ginger
• 1 sprig of curry leaves
• ½ tsp salt

FOR TEMPERING - CHUTNEY

• 1 tbsp oil
• ½ tsp urad dal
• 1 sprig curry leaves
• ½ tsp mustard seeds
• ⅛ tsp asafoetida optional

Instructions

 

PREPARATION OF THE BATTER

• Wash rice and urad dal separately under running water.
• Soak them separately in warm water overnight. Add the fenugreek seeds to the urad dal and let it soak with the urad dal.
• Next day wash the dal and rice separately under running water. I use a colander or sieve for this purpose.
• Grind the urad dal first using just enough water so that the blades turn easily into a smooth batter.
• Then grind the rice again using just enough water to a smooth consistency.
• Mix the rice and dal batter.The batter should be a bit thick as you'll be adding the vegetable pastes to it.
• Let it ferment for 6-8 hours depending on how warm the climate is.

PREPARATION OF THE NATURAL COLOUR PUREES

• Boil just enough water in a small pan.
• Add the spinach leaves along with the stalk.
• Remove the leaves as soon as they wilt, using a slotted spoon.
• In the same water add the diced carrots. Cover and let it cook till done.
• Remove the carrots from the water.
• At the same time heat water in another pan.
• Add the diced beetroot and let it cook till done.
• Remove the cooked beetroot from the water with a slotted spoon.
• Grind the carrot, beetroot and spinach separately without any water to make purees. I used a mini food processor.
• Keep the purees in the fridge till required.

PREPARATION OF THE COCONUT CORIANDER CHUTNEY

• Put all the ingredients for the chutney in a blender.
• Process to a coarse paste.
• Remove the chutney into a serving bowl.

PREPARE THE TEMPERING FOR THE CHUTNEY

• Heat oil in a small pan over low to medium heat.
• Add mustard seeds and urad dal.
• Stir till the urad dal changes colour and becomes light brown.
• Add the curry leaves and asafoetida if using any,
• Pour the tempering over the chutney.

PREPARATION OF THE KUZHI PANIYARAM

• Heat 1 tbsp of oil in a small pan over medium heat. When it is hot, add the mustard seeds, urad dal, chana dal and asafoetida. Pour the mixture into the fermented batter.
• Add salt, chopped onion, coriander, curry leaves, chillis, ginger and coconut. Mix the batter well.
• Now divide the batter into 4 parts.
• To one part add the spinach puree, to the second one add the beetroot puree and to the third one add the carrot puree. To the fourth one add turmeric powder and a bit of water or you may leave it white.
• Heat the paniyaram pan or chatli over medium heat.
• Pour a few drops of oil into each cavity.
• Pour a idli batter into each cavity till its ¾ full. Cover the pan with a lid and let the paniyaram cook over medium to low heat.
• The top of the paniyaram should appear set. Flip the paniyarams. Add a drop of oil into each cavity from the side.
• Let the paniyarams cook.
• Remove from the pan.
• Repeat steps 6-10 with the remaining batter.
• Serve the paniyarams with your choice of chutney.

Notes

Use left over idli or dosa batter to make paniyarams.
You can omit adding the vegetable purees.
Serve the paddus with sambhar if you wish.
Serve paddus with tomato chutney, podi masala or chutney of your choice.

Keyword appe recipe, kuzhi paniyaram, paddu recipe

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