09 December 2012,22:52 by

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Serves :

Preparation Time :
35 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Grind both the varieties of rice, dhal and fenugreek with 3 cups of water to a fine, thick batter.
  • Adjust seasoning with salt and mix with hand to facilitate fermentation. Cover the bowl and leave to ferment overnight. 
  • The Tempering: Heat the oil in a small skillet over medium heat. Add the tempering ingredients.
  • Allow the mustard seeds splutter and the dhal to turn golden.
  • Add the onions and green chilies and stir-fry for a minute or two.
  • Pour contents of pan into the batter. Mix well and set aside.
  • Place the kuzhi paniyaram wok over medium heat. When hot, pour ¼ teaspoon of oil in each depression.
  • Fill half of each depression with the batter. Spread ¼ teaspoon of oil around each depression and cook the paniyaram over low-medium heat for 2 minutes.
  • Gently turn the paniyaram with a skewer and cook the other side for another 2 minutes, till golden. Serve warm with chutney.



  • 200 grams extra long-grained rice, rinsed, soaked and drained  
  • 50 grams urad dhal, rinsed, soaked and drained  
  • 2 teaspoon Fenugreek seeds, rinsed, soaked and drained  
  • 200 grams parboiled rice, rinsed, soaked and drained    
  • 50 grams finely chopped onions
  • 2 green chilies, finely minced
  • Salt, to taste
  • Cooking oil for frying


  • 1 teaspoon Cooking oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dhal

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