Saturday, March 24, 2012


Kuzhipaniyaram is a chettinad dish. It will be cripsy outside, soft and spongy inside. Try is cripsy kuzhipaniyaram, you will sure fall in love with it.


Raw rice - 3 Cups
Urad dhal / Black Gram - 1 Cup
Salt - As per taste.
Coconut - 1/2 Cup
Green chillies - 9 Nos.
Chopped coriander leaves - 2 Table Spoon
Curry leaves - 1 Table Spoon

For tempering:

1 tablespoon - mustard seed.
2 nos- Dry chillies


For Batter:

Soak raw rice and urad dhal / Black gram for 2 & 1/2 hours and grind together to a smooth paste.

Now add enough salt. Let the batter be (Idly batter) like consistency. Allow it to ferment over night ( atleast for 10  to 12 hours )

When your about to make kuzhipaniyaram add enough water to make it in to a batter (Dosa batter consistency). 

For Kuzhipaniyaram : 

When you are about to make kuzhipaniyaram, either u can grind coconut and green chilles and mix it with the batter or you can chop the coconut and green chillies finely and add to the batter, either way you can do it. Then add coriander leaves and curry leaves to it. Temper it with mustard and red chillies, and mix it with the batter. Grease the kuzhipaniyaram kal with oil and pour the batter, till it turns golden brown on both sides.
Enjoy these kara kuzhipaniyaram / Pan Fried fritters with Tomato chutney :-)


  1. haiyya, appo next manga pachadithan

  2. Which of the following is raw rice..idly rice or sona masoori or long grain rice??


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