Air-Fried Kuzhi Paniyaram: A Quick, Easy Treat!

Kuzhi paniyaram is a popular South Indian snack or breakfast dish. It is made from a fermented batter of rice and black gram (urad dal) and is cooked in a special pan, resulting in small, crispy dumplings with a soft, fluffy inside. The dish is often served with chutneys, sambar, or pickles and can be made sweet or savoury.

To make kuzhi paniyaram in an air fryer, you can follow a similar process to the traditional recipe. First, prepare the batter by soaking and grinding the rice and urad dal, then allowing it to ferment to enhance its flavour and nutrition. You can also add spices and aromatics to the batter for extra flavour. Next, heat your air fryer and grease the basket with oil. Pour the batter into the air fryer basket in small portions, creating dumpling-like shapes. Cook the batter until it is crispy and golden, then serve hot with your choice of chutney or sambar.

Choosing the right kuzhi paniyaram batter consistency

The batter consistency is crucial to achieving the desired texture and taste in your kuzhi paniyaram. The ideal consistency should be thick yet runny, resembling pancake batter. A very thin batter will not produce satisfactory results, while an overly thick batter can be adjusted by gradually adding small amounts of water. Conversely, if your batter is too runny, you can thicken it by incorporating rice flour.

When preparing the batter, it is essential to use the correct ratio of ingredients, typically a 1:2 ratio of urad dal to rice. This ratio ensures the paniyaram are fluffy and crisp without an overwhelming rice flavour. Additionally, the fermentation process is key to achieving the desired texture and flavour. The batter should be fermented for at least 8-12 hours, or even overnight, to allow the release of starches and the development of a tangy taste.

For those who prefer a more savoury paniyaram, spices such as mustard seeds, cumin, and curry leaves can be added to the tempering process. This not only enhances the flavour but also adds a delightful aroma.

Preparing the kuzhi paniyaram batter

Kuzhi paniyarams are a popular South Indian snack or breakfast item. They are like dumplings or doughnut holes that are crispy on the outside and soft on the inside. They can be made sweet or savoury. The batter is made from fermented lentil and rice.

Ingredients:

• Raw rice
• Whole urad dal (black gram)
• Fenugreek seeds
• Water
• Salt
• Curry leaves (optional)
• Poha/beaten rice (optional)

Method:

• Soak the raw rice and whole urad dal together in water for 4-6 hours or overnight. This softens the grains and makes them easier to grind.
• After soaking, drain the excess water.
• Grind the rice and lentils into a smooth, semi-thick batter using a blender or grinder.
• Transfer the batter to a large container and add salt.
• Let the batter ferment for at least 8 hours or overnight. This step is crucial for the batter's flavour and fluffy texture.
• (Optional) Add curry leaves and/or Poha/beaten rice to the batter for extra flavour and texture.

The fermented batter should have a similar consistency to pancake batter. If it is too thick, add some water. If it is too thin, add some rice flour.

Tempering for kuzhi paniyaram

Tempering is an optional step in the preparation of kuzhi paniyaram, but it adds a lot of flavour to the dish. The tempering mix is cooked in oil until it fills the kitchen with a delightful aroma. This is then mixed into the fermented batter before cooking.

To make the tempering, start by heating 2 teaspoons of oil in a pan. Once hot, add 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, and 1 ½ teaspoons of chana dal. Let the mustard seeds crackle and the lentils turn golden.

Next, add ½ teaspoon of asafoetida, 4-6 curry leaves, 1 onion (finely chopped), 2 green chillies (finely chopped), and 1 ½ inches of ginger (grated). Cook this mixture until the onions are clear. Lastly, add a handful of chopped coriander leaves and give it a quick stir. Your tempering is now ready to be mixed into the batter.

Cooking kuzhi paniyaram

Kuzhi paniyarams are a popular South Indian snack or breakfast item. They are like dumplings or doughnut holes—crispy on the outside and soft on the inside. They can be sweet or savoury and are usually made from a fermented lentil and rice batter.

First, prepare the batter. You can use either idli or dosa batter. The batter can be store-bought or made at home. To make the batter from scratch, soak raw rice and whole urad dal in water for at least two hours. This softens the grains and makes grinding easier. You can also add fenugreek seeds to the mix. Drain the excess water and grind the rice and lentils into a smooth, semi-thick batter.

Next, transfer the batter to a large container and add a pinch of salt. Let the mixture ferment for at least eight hours or overnight. This fermentation step is vital for the batter's flavour and texture.

Now, prepare the tempering. Heat oil in a pan and add mustard seeds. Once they crackle, add curry leaves, urad dal, and minced green chillies. Fry this for two minutes on medium flame. You can also add cumin seeds, asafoetida, and chana dal to the tempering.

Pour this tempering over the batter and mix well. You can also add chopped onions, beets, and other vegetables of your choice to the batter. Additionally, you can add spices like coriander powder, garam masala powder, and turmeric powder to make masala paniyaram.

Heat the appe pan or kuzhi paniyaram pan and add a few drops of oil to each mould. Pour a spoonful of the batter into each mould, filling them about three-quarters full. Cover the pan and cook until the paniyarams are golden and crispy. Flip them over and cook the other side until done.

Serve hot with coconut chutney, tomato onion chutney, or kara chutney. You can also dip them in rasam or sambar.

Serving and storing kuzhi paniyaram

Kuzhi paniyarams are best served hot and fresh, straight out of the pan. They are typically served for breakfast with a variety of chutneys, such as coconut chutney, onion-tomato chutney, or a spicy garlic chutney, and sometimes with sambar. They can also be served as an evening snack with a cup of strong filter coffee.

If you have leftover kuzhi paniyaram, store them in an airtight container for up to three to four days. To restore their crispy texture, reheat them in an air fryer or oven at 300 degrees Fahrenheit for 10 to 15 minutes, or in a paniyaram pan with a bit of oil.

Frequently asked questions