The fragrant spices, fierce curries, and other locally sourced ingredients all come together, resulting in a unique culinary tradition of the Chettinaad cuisine. Kuzhi paniyaram is one of the most commonly eaten breakfast dishes in areas like Karaikudi and has today travelled far and wide. There are many versions of this delicacy also known as Paddu/Appe. The base batter is similar to that of dosa or idly and many a times I convert the fermented idly/dosa batter into tasty Kuzhi paniyaram. A paniyarakkal also known as appakaral is essential to the preparation and lends shape to the batter when poured into the cavity.
Foodialogues.com shares a millet savoury Kuzhi paniyaram, flavoured with capsicum and green chillies. It’s a quick one without the hassles of grinding but fermentation for a couple of hours enhances its taste and fluffy texture. Featured here is also the Thai vellikizhamai neivedhyam ….sago payasam and sago upma.
Jowar Kuzhi Paniyaram Recipe
Ingredients for Jowar Kuzhi Paniyaram:
- Rice flour 1 c
- Jowar flour 1 c
- Rava/semolina 1 c
- Asafoetida 1 tsp
- Capsicum finely chopped 1 /2 c
- Green chillies finely chopped 5
- Curry leaves few
- Coriander leaves finely
- chopped 3 tbsp
- Salt to taste
Preparation Method for Jowar Kuzhi Paniyaram:
- Mix all the ingredients into a pouring batter consistency and leave to rest for about 4 hours.
- Mix again and check for the batter consistency. If too thick add some water and bring it to dosa batter consistency.
- Heat an appakaral, add a little of oil in each cavity and when hot, ladle small quantities of batter into them.
- Cook on medium hot flame.
- When brown on the lower side, turn and cook till crisp on the upper portion too.
- Remove and serve hot with any chutney of your choice.
Easy & Simple to make “Jowar Kuzhi Paniyaram” is ready 🙂
