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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
Cook Time 30 minutes
SOAKING & FERMENTING TIME 16 hours
Total Time 16 hours 50 minutes
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