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
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 .
The first trial of making paniyarams , gave me sticky ones at the bottom , see the pic.
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 .
Seasoning of Soapstone Paniyarakkal with seven pits video .