Stuffed Kuzhi Paniyaram (Savory)
Kuzhi Paniyarams are basically Lentil and rice batter dumplings. The batter is fermented and then poured into a Paniyaram pan which gives them the shape. Most often in South Indian homes the Kuzhi Paniyaram or Kuzhi appam as we call it is made from the Idli batter itself. When the batter becomes a little sour it is made into Paniyaram. That is because the Idli/Dosa batter is made for a whole week as a quick breakfast or dinner option. So day 1 is Idli, day 2 Dosa and day 3 onwards its Paniyaram and dosa with the batter, as sour Idlis are not that great to taste. However, when I have guests over I prefer making the batter especially for this as it makes the crust crisp and enhances the taste of the Paniyaram to a different level and the texture on the inside of the Paniyaram is lovely.
There are many variations of the Paniyaram batter. It is usually made with Urad dal and rice, Raagi(Finger millet)flour, Jowar(Sorghum) flour, Bajra(Pearl millet) flour, etc can also be used in the batter. The proportions of the Dal and rice also vary from home to home. The Paniyaram batter is used as it is or sometimes, finely chopped Onion, grated Carrots, and other vegetables can also be added.
I have stuffed the Paniyaram with a mashed potato spicy stuffing which tastes wonderful, I have also added finely chopped onions, green chillies, ginger and curry leaves to the batter. This combination of onion in the batter and the Potato stuffing within is a perfect one.
I personally don’t like using the non-stick Paniyaram pan for this dish, as the traditional brass or iron ones give the Paniyaram its crispy exterior. If you have only the non-stick one with you, that’s fine too.
Kuzhi Paniyarams can be served as Breakfast, starters or even for dinner with any chutney.
PREP TIME: 20 Mins(+4 hrs soak) COOK TIME: 40 Mins
TOTAL TIME: 60 Mins COURSE: SNACK/TIFFIN
CUISINE: SOUTH INDIAN SERVINGS: 4
AUTHOR: Rajni Ram
Here is the recipe of Stuffed Kuzhi Paniyaram–
Ingredients for batter:
Urad dal/black gram(whole without skin) 1 cup
Idli Rice/Boiled rice 1.5 cup
Raw rice(any variety except Basmathi) 1.5 cup
Methi seeds/fenugreek seeds 1 tsp
Ingredients for stuffing:
Potatoes 4 medium(boiled)
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Mustard seeds/Rai 1 tsp
Cumin seeds/jeera 1 tsp
Asafoetida 1/4 tsp
Curry leaves a few (finely chopped)
Salt as per taste
oil for tempering and for greasing the Paniyaram pan.
Directions for Batter:
Soak the dal and both rice varieties along with a teaspoon of methi seeds in a huge vessel for 3-4 hours and grind to a smooth paste to a batter of medium consistency(should resemble Idli batter). Add salt, and leave to ferment for 6-8 hours for a perfect texture of the Paniyaram. While grinding add little water at a time, the batter should be a smooth one, but not runny.
Directions for Stuffing:
Boil the potatoes, peel the skin and mash them well. Now in a pan pour some oil and heat. Add the mustard seeds, as they crackle, add the Cumin followed by turmeric powder, red chilli powder, salt, asafoetida and curry leaves. Nicely fry the masala in the oil for 30 seconds and drop the mashed potato into the tempering and mix nicely, so that the tempering is evenly distributed. Cool the mixture.
After it ferments temper the batter with mustard seeds and asafoetida.
Directions for Paniyaram:
Chop Onions, green chillies, ginger and curry leaves finely and add them to the fermented batter and stir well.
Put the Paniyaram pan on the flame and let it heat up. Pour oil into the moulds(if using a traditional metal pan, only the first round will need 1 tsp oil per mould, rest of the batches will need only a few drops). Wait for 1/2 a minute, let the oil heat up, now reduce the flame and with a small round ladle pour 1 scoop of batter into each mould, now take the stuffing little at a time with a spoon and drop it in the centre of the batter. Now cover up the stuffing with 1/2 scoop of batter and increase heat. Drizzle little oil around the corners of each mould, reduce the flame and slowly loosen them from the sides. Now flip each Paniyaram and cook the other side. When done loosen it from the mould and remove it. The crispy and tasty Kuzhi Paniyarams are ready..serve them with Tomato Coconut chutney or Tomato onion chutney. Enjoy. Bon Appetit.
STEPWISE RECIPE FOLLOWS:
1. Soak the dal and rice along with 1 tsp methi seeds for 3 hours minimum and grind to a smooth paste of medium consistency(Idli batter consistency). Add the salt, mix and allow to ferment for 6 to 8 hours.
2. Preparation of stuffing–Boil Potatoes, peel and mash them. In a pan take 1 tbsp oil and heat. Now add the mustard, followed by cumin, turmeric powder, salt, red chilli powder, asafoetida and curry leaves. Fry the masala for 30 seconds and add the mashed potato to the tempering and mix well. The tempering should have coated the potatoes well. Check for salt and spice. The stuffing should be a little spicy.
3. To the fermented batter add finely chopped onions, ginger, green chillies and curry leaves and stir nicely. Temper the batter with mustard seeds, cumin seeds and asafoetida.
4. Now put the Paniyaram pan on the flame and heat. Pour 1 tsp oil in each mould. Once the oil is heated, using a small round ladle, pour 1 scoop of batter into each mould. Now with a spoon drop little of the stuffing in the centre of the batter, now pour more batter to cover the stuffing. Drizzle some oil in the corners and cook for 1/2 a minute. Now loosen the edges of the paniyaram using a fork/ spoon or thin metal wire to flip them around, cook them and remove them from the pan when done. For doneness when you stick the metal wire or toothpick in the centre of the paniyaram, it should come out clean.
(I have included a short video so that you understand the process of cooking the Paniyaram in the pan.)
5. Repeat this process for the entire batter or how many ever you wish to serve, the remaining batter can be stored in the fridge and used to make uthappam.
The Paniyaram is ready to serve. It goes well with all chutneys or just by itself as it has a stuffing. It can be served with Sambar too.
How do make this recipe without a Paniyaram pan?
well, make a thicker batter, and also make small balls of the stuffing. Now take the stuffing and drop it in the batter, use your hands to coat the stuffing with batter and deep fry them in a Kadai of oil.
NOTES:
1. As the recipe involves soaking and fermentation, plan your time. In winters give more time for fermentation.
2. The onion, green chillies, ginger and curry leaves can also be sauteed in oil and added to the batter.
3. If using a nonstick paniyaram pan, I recommend drizzling it with some oil for a crunchy exterior.
4. Only small amounts of the stuffing as to put in the center of the batter, not too much of it.
If you tried this recipe and liked it please comment below. I would love to hear from you.
Pruppu Urundai Kozhambu (Dal Dumplings In Tamarind Sauce)
I love cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditional South Indian recipe. I learnt this from my mother in law and she was an expert at it. In this preparation, dumplings of Dal/ lentils are cooked in a tangy tamarind sauce. This dish is served with rice but goes well as a side dish for Dosas, Idli, Pongal etc. As in all recipes, there are different methods of making the dumplings. Some steam the dumplings before adding it to the sauce, while some cook it directly in the tamarind sauce. I prefer and follow the second method. The dumplings are able to absorb the flavours this way. I also love using fresh coriander in the dumplings as it realove cooking this dish though it involves some amount of preparation and detail. Paruppu Urundai Kozhambu is a delicious traditionaand add them to the sauce, whereas other recipes suggest cooking it lly elevates the dish to a different level. So when there are no coriander leaves at home I don’t make the dish. Whether coriander is added or not, this dish is just amazingly tasty. So don’t wait for the coriander, just cook on. While you are here check out the recipe of Vatha Kozhambu A similar recipe with Shallots cooked in a tangy tamarind sauce.
Here is the recipe of Paruppu Urundai Kozhambu.
PREP TIME: 20 Mins+ soak time COOK TIME: 30 Mins
TOTAL TIME: 60 Mins COURSE: MAIN
CUISINE: SOUTH INDIAN SERVINGS: 5
AUTHOR: Rajni Ram
Ingredients:
Tuvar dal/ Pigeon peas 2 cups soaked for 1 hour
Tamarind 2 lemon sized balls( pulp extracted)
Grated Coconut 3 tbsp
Sambar powder 2 tbsp
Dry red chillies 5
Mustard seeds 2 tsp
Asafoetida 2 tsp
Methi seeds/ fenugreek seeds
Curry leaves few
Coriander leaves(optional)
Salt as required
Directions to make Urundai( dumplings)
Drain out the water from the soaked dal and put it in the blender. Add 1 tsp asafoetida, dry red chillies 3, salt ( as per preference) and grind to a coarse mixture. Now in a karahi or pan add 1 tbsp oil to temper and sauté the mixture. As the oil heats up add 1 tsp mustard seeds, as they crackle add a few Methi seeds, broken dry red chillies, asafoetida1 tsp, curry leaves and fry them. Once they are golden brown add the coarsely ground dal mixture and salt and sauté nicely over a medium flame for 5 minutes. Add the grated coconut and keep stirring constantly as the mixture may stick to the pan/karahi bottom. This step is just to take away the moisture, the dal need not be crumbled, just stirred. After sautéing transfer the sautéed dal to another vessel and cool. Once cooled shape them into dumplings. I could make around 13 dumplings from this mixture. The dumplings should be a little bigger than a Lemon. Set the dumplings aside.
Directions for the Kozhambu( gravy/ sauce)
Extract the pulp from the tamarind and dilute it. You should have about 700 ml of tamarind juice if it’s too sour dilute with another 100 ml. Pour this diluted extract into a deep thick bottomed dish and switch on the flame. Add salt, turmeric powder, Sambar powder, asafoetida and boil. As it starts boiling and the raw smell of the masalas is gone( around 7 minutes into the process on medium flame), add one Urundai( dumpling) and test. If it doesn’t break while cooking on medium heat in the next 1 minutes, reserve 1 dumpling and all the other dumplings can be put into the tamarind water one by one after reducing the heat to low. If the first Urundai disintegrates in the water, put off the flame, undo all the dumplings and add 1 tablespoon rice flour and shape them to dumplings again and continue the process mentioned above. Cook the Urundais(dumplings) in low to medium flame while stirring gently every now and then until they start rising to the top. Once cooked the dumplings will float above. Now add about 1 cup water to the reserved dumpling and break it up. Pour this paste into the kozhambu( gravy) after the dumplings have risen and cook for 2 minutes or until the gravy has thickened to a Sambar like consistency. Switch off the flame and temper the Kozhambu with a little oil in a Kadai and put mustard seeds, followed by Asafoetida and curry leaves. The delicious Paruppu Urundai Kozhambu is ready.
Serving Suggestions: with hot rice and ghee, Dosas, Idlis, Ven Pongal, Kuthiravali Pongal( millet Pongal) etc.
STEPWISE RECIPE FOLLOWS:
1. Assemble all ingredients. Soak the Tuvar dal for 1 hour, soak the tamarind in warm water and extract the pulp, dilute pulp, grate the coconut, and keep ready.
2. Drain water from the soaked dal and put it into the blender, followed by red chillies, turmeric powder, salt and asafoetida. Grind them to a coarse paste, without adding water.
3. Now in a karahi pour oil for tempering and heat. Put in mustard seeds. As they crackle add the methi seeds, turmeric powder, broken dry red chillies, asafoetida 1 tsp and curry leaves and fry. Now add in the dal mixture to this and start sauteeing, so that the moisture from the dal gets evaporated. Add the grated coconut, saute for another minute and switch off the flame. Finally, add some finely chopped coriander to the dal mixture. Leave the mixture to cool.
4. In a deep vessel, preferably flat one pour the tamarind extract. It should be a dilute extract of 700 ml. Add turmeric powder 1tsp, asafoetida 1 tsp, Sambar powder 3 tbsp, salt and boil the extract on medium flame.
5. After the extract is put to boil, shape the dumplings of the Dal mixture and keep aside.
6. When the mixture bubbles up and froths( about 5 mins from boiling) and all the raw smell of the powders is gone drop one dumpling gently into the boiling mixture. Flame on medium, wait for 2 minutes. If the dumpling does not disintegrate in this time, retain 1 dumpling and put in all the other dumplings one by one. Reduce flame to low and continue to boil.
7. As the dumplings cook in the tamarind extract they will slowly start rising to the top(I have added a short video). When all have risen, break the single reserved dumpling and add 1 cup water to it. Give it a stir so that it becomes a paste. Add this paste into the boiling tamarind gravy to thicken the gravy. Cook for 2 minutes and switch off the flame.
8. Take a small tempering Kadai and add little oil. heat and add mustard seeds, asafoetida 1/2 tsp and curry leaves. Pour the tempering into the Kozhambu.
The tasty Paruppu Urundai Kozhambu is ready to serve.
NOTES:
1. Definitely soak the dal, helps in binding.
2. Sometimes depending on the dal quality the dumplings can break/disintegrate in the extract while boiling. That is why I have recommended putting only a single one to test.
3. If the tester dumpling disintegrates, break up all the other dumplings and add 1 tbsp rice flour to it. Mix well and shape into dumplings again. Before you do this do not forget to switch off the flame in which the extract is cooking as we dont want it to evaporate now.
4. Some recipes recommend adding rice flour to the dal mixture while shaping them itself. I prefer not doing this as it makes the dumplings tougher or hard. So I prefer adding rice flour only if required.
If you tried this recipe and liked it please comment below. I would love to hear from you.
