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Kuzhi Paniyaram with Thecha and Temeperd Yogurt Dip

Kuzhi Paniyaram recipe.
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Course: Breakfast
Cuisine: south indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 day 30 minutes
Servings: 4 servings
Author: Rekha Kakkar


  • 250 Grams Raw Rice -
  • 100 grams Urad dal
  • ¼ teaspoon Fenugreek Seeds
  • 2 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 pinch Asafoetida
  • Curry leaves a handful
  • 1 tablespoon Ginger
  • 2 Green Chillies


  • Soak Rice, Urad dal and methi seeds for 4 hours. Now drain the water and grind it into grinder till smooth.
  • Take it in a large container, add salt and mix well. Leave to ferment for atleast 8 hours or overnight.
  • Now heat oil in a pan, add mustard and urad dal and allow them to splutter.
  • Add in asafoetida and curry leaves, green chillies, ginger and cook for one minute. Add salt and mix well.
  • Mix this tadka into the batter.
  • Heat a paniyaram pan brush it with oil, pour ladleful of batter in each hole.
  • Cover the pan with a lid and cook for 3-4 minutes. When cooked on one side flip it and cook from another side.