Paniyaram recipe/Kuzhi Paniyaram recipe/ Gunta ponganalu

Kuzhi paniyaram

Kuzhi Paniyaram is a popular dish prepared by many in South India and its popularity has reached almost all Northern states as well . Called as Kuzhi Paniyaram in South , the Chettinad Kuzhi Paniyaram is the most authentic and the batter is ground specially for the dish .Called as appe , paniyaram, paddu, Gunta Ponganalu, the humble Paniyaram has many names and as many versions . Kuzhi paniyaram makes an excellent snacks for schol kids lunch box, as well as a great evening snack with tea .

Usually the dosa or  idli batter is used to make kuzhi paniyaram , although many do prefer a separate batter for the dish with the perfect fermentation . I prefer to make a separate batter for kuzhi paniyaram. The traditional method was to use heavy iron pan with several pits in either 5 , 7 or 9  and in each pit oil is added and then the batter is dropped in each pit . The batter is usually tempered with mustard seeds, udad dal, some garnishes, chopped onions etc , and such a paniyaram is very tasty .

Recently I  bought a traditional soapstone paniyara kal ( stone ) from a very good source on line selling traditional kitchen ware among other products . You can click on Tredyfoods.com

Soapstone Paniyara kal needs a good amount of seasoning , a separate post is being prepared to show the steps , in the meantime for those interested, soapstone seasoning is a long process of soaking the  soapstone ware in a bath of rice starch water , which is changed everyday for almost 7-10 days . Check out the video for how to season soapstone Paniyaram kal below 

Initially a process of coating and scrubbing  with castor oil and turmeric powder applied generously to the soapstone must be done , every day for 7-10 days . the starch water bath follows this step .

Finally the washed , cleaned scrubbed soapstone is placed on heat with sufficient water to boil , on a low to medium  to flame for an hour , about two times a day for at least a week .

This last process is a test to see if the seasoned soapstone is holding up  well to the heat . Then finally the soapstone ware is allowed to sit with a coat of good cooking oil and wiped well . Now the soapstone paniyara  kal is ready for the first test . Below are pics of the same .

Let s get on with the recipe ..As usual I  like to simplify my recipes for ease and convenience . So those who crave for these paniyarams immediately , it can be done , how ? ..follow the recipe below .

The soapstone Paniyara kal from Tredyfoods.com

 

Paniyara kal from Tredyfoods.com

soapstone / maakal kuzhi paniyaram kal

The pics above shows how the oil is added in each pit , how thbatter is poured and how the paniyarams aredcooked to become a little bigger like small domes . It is eased out with help of a metal spoon or a long thin metal pierce like a skewer and stacked one above another .

kuzhi paniyaram

soapstone kuzhi paniyara kal

kuzhi paniyara kal

The first trial of making paniyarams , gave me sticky ones at the bottom , see the pic.

soap stone paniyara kal

the second batch was a big success, as now the stone had got used well so now it gave me perfect non sticky paniyarams, check out the pic , almost clean pits . So dont lose heart , all new cast iron ware , stone ware and earthern ware will behave this way when used for cooking first time . After regular continued use, you will enjoy making these delicious healthy paniyarams in totally eco friendly , non toxic ware .

soapstone paniyara kal

Seasoning of Soapstone Paniyarakkal with seven pits video .

 

 

kuzhi paniyaram

 

Print Recipe
Paniyaram recipe/Kuzhi Paniyaram recipe/ Gunta ponganalu
A delicious snack called Kuzhi ( meaning pit in Tamil ) Paniyaram , made by dropping ladles of batter in each oil filled pit . Usually idli dosa batter is used to make these paniyarams , with a hint of sourness.The paniyarams will rise to become fat and dome like .Delicious and served with an assortment of chutneys .
kuzhi paniyaram
Prep Time 8 hours if batter is allowed to ferment
Cook Time 10 minutes on the stone paniyara kal
Servings
nos
Ingredients
Prep Time 8 hours if batter is allowed to ferment
Cook Time 10 minutes on the stone paniyara kal
Servings
nos
Ingredients
kuzhi paniyaram
Instructions
  1. First prepare the batter by mixing rice flour , udad dal flour with enough water to make smooth lump free batter. The consistency should be like ground idli batter. If you plan to make kuzhi paniyaram immediately without fermenting batter, then add 1 tbsp of sour curd , salt . add the tempering and sauteed vegetables to the batter prepared, then heat up the paniyara kal , just before adding batter to each pit you must add Eno, stir gently .
  2. If you dont intend to use Eno , then add curd to prepared batter and allow to ferment overnight or for 8 hours till you see a slight rise in batter volume , if you check the batter after 8-10 hours , the batter must have bubbles and look foamy , to show fermentation .
  3. to prepare tempering , add oil to a pan , spluter mustard sees, chana dal, add curry leaves, chopped green chillies, add chopped onions , sautee well till onions look like glass, add chopped capsicum, cook till a light crunch , add the spring onion greens finely chopped and remove from gas . add this sauteed vegetables with tempering to the fermented batter, add salt , mix gently .
  4. add water to adjust consistency of batter . Keep the paniyara kal for heating on the flame , add oil in each pit , allow the oil to heat well and bubble .
  5. now add a ladle of batter in each pit , and cook on medium flame . The stone paniyara kal will take time , so cover and cook
  6. after about 10 minutes, the paniyarams will be done , check occasionally to see if the top looks done , with no raw batter, and gently ease out with a spoon , to cook on other side if needed . Usually a skewer is used to pierce the paniyarams and remove .
  7. A well seasoned paniyara kal will give non sticky paniyarams and the paniyaram kal looks clean after it is removed , but first batch may stick to the pit , so be patient .
  8. remove when the top seems dry and done with no raw batter, serve with chutneys .
  9. Kuzhi paniyarams make excellent way to have a brunch , or a starter kind of dish , a great lunch box dish too .
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