Kuzhipaniyaram is one of the traditional breakfast food in south India. This is made with rice and a little dal which are soaked, ground, fermented, and made in ebelskiver pan or kuzhipaniyaram pan (appe pan). These are fluffy cloud-like balls that you'd want to gobble up an entire batch in a flash! These are also made with fermented batter and hence easy to digest. By the way, did I tell that these are vegan and gluten-free too?
This is also called appe (Kannada) or punugulu (in Telugu). Punugulu is made with dosa batter. This kuzhipaniyaram is made with a separate batter. This is very famous in the Chettinad Cuisine. From our grandparents time, all of our families lived in the Chettinad region, and the regional specials are often found in our plates. I learned to make this in the perfect texture from my mom and my cousin. The rice makes the difference. The batter is made with both idli rice and regular rice. The amount of regular rice should be a little less which should be compensated with urad dal. And every time, with this combination, you will get perfect, soft, fluffy, cloud-like paniyarams.
Though this is served for breakfast traditionally, we love to eat this for any meal. We love it! Since it is a family favorite, many times I need to make more batter. One of my friend's daughter tasted this in our home years back and she started to love it. She calls this "puffy thingy", and every time I make these, I remember her, and sometimes make and send for her too. Food brings lot of memories to cherish.
This can be made as such, just like in this recipe or some veggies can be added too. The kuzhipaniyaram made with this batter tastes perfect and divine though you can make with dosa batter for a quick meal. Since the proportions are different for these two batter, the flavor and texture also will differ. They taste divine when served hot. Any chutney like coconut, mint, peanut, cilantro, onion, or tomato chutney can be served along with it.
Kale and Sprouted Horsegram Paniyaram is yet another delicious paniyaram filled with lots of nutrition which is great to try. Instant Pot Oats Pongal, Trimillet Pongal, and Multigrain Pongal are some great traditional breakfast options to try. I am sharing this for blogging marathon and for this week, my theme is "Brighten your Breakfast". I had shared Apple Cinnamon Steel-cut Oats and Coconut Chia Berry Pudding. This is my third post this week's marathon.
Ingredients
Idli rice - 1 cup
Sonamasoori rice - 1 cup minus 2 tbsp
Urad dal - 2 tbsp
Fenugreek - 1 tsp
Water to soak and grind.
Method
Soak all the ingredients in water. Add at least 1to 2 inch above the rice level. Soak for about 5 -6 hours.
Drain the water and grind to a smooth batter adding water to a pancake consistency.
Add salt, mix thoroughly.
Ferment for 7-8 hours or overnight.
Heat the ebelskiver/appe pan on medium heat. Drizzle a little oil. Add two tablespoons of batter (or according to the size of the appe cavities in your pan) and drizzle oil along the edges. Let it cook for 2-3 minutes. When you see lot of holes made, gently flip it over and cook for another minutes. Transfer to a serving dish. Repeat with remaining batter.
Serve hot with chutney.
Sowmya says
I am a true kuzhipaniyaram fan. These look just perfect with their spongy and soft texture
Radha says
Thanks, Sowmya! We are addicts to this kuzhipaniyaram and we make this often.
vaishali sabnani says
These are so spongy and airy. The pores speak it all - absolutely amazing. I make them with the Dosa batter, but now will try your recipe, seems like a real good deal😍
vaishali sabnani says
These are so spongy and airy. The pores speak it all - absolutely amazing. I make them with the Dosa batter, but now will try your recipe, seems like a real good deal😍
Harini R says
The texture looks amazing. Love it.
Suma Gandlur says
We too are fans of spongy, fluffy kuzhipaniyaram.