Paniyaram Recipe | Kuzhi Paniyaram Recipe | Gunta Ponganalu

BY Shravan ghanchi on 30 march, 2017

Paniyaram Recipe – One of the everyday breakfast from the South Indian Cuisine. In most homes these are usually made with left over or over fermented Idli dosa batter. These are known by different names paddu, gundu pongala, gunta ponganalu and masala paniyaram. I am sharing the savory version here, you can find the sweet paniyaram here and Instant sweet paniyaram here. These are made using a special pan called as paniyaram pan also known as or Aebleskiver pan.
Paniyaram turn out crispy on the outside and soft inside. The batter is usually seasoned with basic ingredients and onions which adds a good flavor and a bit of nutrition.

I also have a paniyaram recipe from Chef My Fiancess Komal, who lives in Jawal. I Love him. When I tasted these soft, fluffy and delicious paniyaram made by her, I had to ask for the recipe. She was generous enough to share her recipe. If you prefer to make the batter from scratch then this may be useful.

Ingredients
1/4 cup urad dal
1 cup rice rice
1 cup beaten rice or poha
pinch of methi seeds.

Method
1. Wash and soak dal, methi and rice separately for 6 hours. Soak beaten rice 15 mins before blending. Drain and blend poha along with little water dal,methi and salt until frothy. Blend rice with little water until smooth. Mix all together and set aside for fermentation for at least 6 to 8 hours. Use the batter as mentioned below.

Kuzhi Paniyaram Recipe

Lovely Recipe!! Paniyaram pan is my favorite, I make pakoras and vadas healthier with less amount of oil using the paniyaram pan.2017-03-08 20:28:38Antonet Roajer

swasthi can you tell me where you bought paniyaram pan to make i want buy one2017-01-15 03:38:30latha

Hello, We are a franco-tamil cultural centre in Pondicherry and we are currently writting an article about what can be done out of an idli batter especially dosai, uttapam and kuzhi paniyaram ! We would like to ask you if we can use this page 8th step picture to illustrate the kuzhi paniyaram pan ? We can put the photographer’s name on it of course and send you the link of the article once it is written ! Sita team’s best regards2016-12-17 05:21:38Sita cultural centre

Thanks they came out very well. Please share rava uttapam 2016-07-28 07:19:50Meena

Paniyaram Recipe | Kuzhi Paniyaram Recipe | Gunta Ponganalu

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

South Indian snack made of fermented lentil and rice batter. it is also served as a breakfast with chutney.

Author: Komal Rathore

Recipe type: Breakfast

Cuisine: South Indian

Yield / Serves: 15 to 20

Ingredients (240 ml Cup Used)

• 1. 5 cups thick idli or dosa batter
• 1 medium onion finely chopped
• 1 tbsp carrot grated
• 2 green chilies chopped
• 6 curry leaves torn
• coriander leaves few chopped
• ¾ to 1 tsp mustard
• 1 tbsp oil for seasoning
• pinch of hing
• oil as needed for the frying
• salt if needed

How to make the recipe

Prepration

1. Heat a pan with oil and add mustard. When they crackle, add curry leaves. Saute for a min. Add onions, chilies and carrots. Saute until the onions turn pink or raw smell disappears. Switch off.
2. Then add coriander leaves and hing.
3. Cool this and add to the batter. Adjust salt if needed. Batter must be of medium consistency not very thin or thick. If needed sprinkle some water.

Making kuzhi paniyaram

1. Grease the paniyaram pan and heat it. Pour batter up to ¾ each mold. Lower the heat and cook for 2 mins. If desired you can cover and cook.
2. When the base is golden fried, Flip them and cook until done.
3. Serve masala paniyaram with chutney or sambar.

Nutrition Information

Calories: 260

How To Make Paniyaram Recipe or Gunta Ponganalu

1. Seasoning adds flavor to the paniyaram and they keep fresh for few hours. If you are not going to eat them right away I suggest this step. You can skip this and the next step if it is for immediate consumption. Add 1 tbsp oil to a hot pan. Allow mustard to crackle and add chopped curry leaves.

2. Saute onion, green chilies and carrot (optional) until the raw smell of onions has gone or till they turn pink. Switch off. Add hing and coriander leaves. Allow this to cool.

3. Take idli / dosa batter in a bowl.  I used this sada dosa batter. If you are following 1:2 idli recipefrom this blog, you can add 1 to 2 tbsp rice flour per cup of fermented batter. Mix well.

4. Add the cooled seasoning along with very little salt if needed. Stir it well. The consistency must be thick batter, not very thick or runny. If needed you may sprinkle little water and stir.

5. Heat the paniyaram pan with few drops of oil in each mold. If using a cast iron pan, you will have to season it either the previous night or in the morning. If using non stick pan, just grease it and then use.

6. When the pan is hot enough, fill each mold to 3/4. They will puff and raise.

7. Lower the heat. Partially cover and cook for 1 to 2 mins. I do this to ensure they cook well inside. You can also skip this. I also make sure to cook for a while after the lid is open to get a crust.

8. When they are fried to golden, flip them to the other side using a wooden spoon or a chop stick.

9. Cook on the other side until done.

Serve paniyaram with chutney. The color of the paniyaram may vary based on the proportions of rice and dal used for making the batter.

Post By : Shravan Ghanchi Rathore
From : Varada (Sirohi)