Last Updated on December 7, 2020
This is from my mothers kitchen, she is an expert in making these paniyarams.NOTE:
In short u can use idly/dosa batter for karam but the traditional kulipaniyaram method is this:
Ingredients:
Rice (Raw) /Pacharisi – 1 cup
Rice (Boiled)/Pulungalarisi – 1 cup
Fenugreek – 2-3 tsp
Ulunthu – 1/4 cup
In short u can use idly/dosa batter for karam but the traditional kulipaniyaram method is this:
Ingredients:
Rice (Raw) /Pacharisi – 1 cup
Rice (Boiled)/Pulungalarisi – 1 cup
Fenugreek – 2-3 tsp
Ulunthu – 1/4 cup
For the batter:
Soak the raw rice, boiled rice seperately, fenugreek and ulunthu seperately each for an hr. First grind ulunthu and fenugreek for 15mins then add both the rices with 1/4 cup of water, Grind it in such a way that the batter is very thick(like idly/dosa batter) and not very smooth.Adjust water accordingly.Allow it to ferment – Set aside for 3-4 hours atleast.
Seperate the batter into equal halves and add the below ingredients.
For Sweet:
-
Jaggery – 1/4 cup (Add jaggery to 1/4 cup of water and dissolve it)
-
Cardomom powder – 2 pinches
-
Coconut – 1/4 cup (optional)
Mix the above ingredients with the batter and mix well.
For Karam:
- Onions – 1 finely chopped
- Salt- a pinch
- Green chillies chopped – 1
- Coriander leaves – t tbsp chopped finely
- Mustard seeds – 1 tsp
- Channa Dal – 2 tsp
- Oil – 1 tsp
Heat oil add mustard seeds allow it to crackle then add channa dal allow it slightly brown. Then add onion, green chillies and coriander leaves. Transfer this to the batter and mix well.
Method:1. Heat kulipaniyaram pan. Pour 2 drops of oil in each hole of the pan.
2. Fill each hole with the batter to 3/4 of the hole and keep closed for 2mins.
3. Flip the other side and allow it to cook for 2 more mins.. Once both the sides turn golden brown, switch off flame.
4. Serve hot with coconut chutney.
hai dear…how abt ur baby?…what is her name?…….u r tempting me with ur panniyaram….looks yummy….
HEY! you are back! New template looks neat! Good to know that your baby and you are doing good!
Even we have a spe. recipe for making kulipaniyaram. The dosa batter makes very sticky paniyaram!
I visited a blog friend recently and she made this and it was awesome. I shamelessly gulped down a few dozen I think :). When are we getting to see little Dhiksha?
Sharmi, Kuzhi paniyaram look just the way they should be :)…crisp and perfect! 🙂
I just made this for tea.. :)..generally I saute in some finely minced onions and G,chillies with mustard seeds and urad dal of course, to sour idly?dosa batter to make the karam version 🙂
Sweet is new to me :)..
Wow..I have only heard about this Sharmi..The pic looks so enticing n neat..feel like picking one out of plate..lol..:)
The Pics are droolyfying feeling hungry now…
Thanx for visiting my blog,i hav tried these paniyaram from Preethi's blog,never tried the sweet version..looks yumm…
I had paniyaram last evening .. I love those 🙂
I can't wait to try these! Beautiful photos!
Hi Sharmilee,
Both the sweet n karam versions look yummy!! time to invest in a kuzhi paniyaram pan I think!! 🙂
Hi..
I see that you have not fermented the batter. Will the recipe turn out good with fermentation?
Regards,
Shantha
@Shantha : I missed to write that…now updated, yes it should be fermented…
hi sharmi, i hv a question,, is it 3-4 hours enough for the ferment…
Yes its enough but depends on your climatic conditions too…
Would love to try this! But what is Ulunthu? In english or telugu?
It is urad dal….
What is ulunthu can u plz tell me
It’s urid dal(black gram Dal)
no its white whole urad dal
I gonna try for first time. Looks yummy