Easy Instant Wheat Kuzhi Paniyaram: A Healthy South Indian Snack
30 minutes
682 reads
About Easy Instant Wheat Kuzhi Paniyaram: A Healthy South Indian Snack
Craving a savory, fluffy snack that's both quick and healthy? These South Indian Kuzhi Paniyaram are the perfect answer! Made with wholesome whole wheat flour, they're bursting with flavor and incredibly easy to whip up.Skip the grinding and fermenting – these delightful little dumplings are ready in a flash, making them ideal for busy weeknights or a hearty breakfast. The grated carrots and a hint of black pepper add a wonderful depth and warmth.Imagine biting into a hot, crispy Kuzhi Paniyaram, fresh off the pan. Pair them with your favorite chutney for an explosion of flavor that will leave you wanting more!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1 cup Wheat Flour whole
- 1 cup Semolina semolina
- 1.5 tsp Salt
- 1/4 tsp Baking Soda or eno fruit salt
- 1 tsp Pepper black, freshly ground, or to taste
Vegetables and Seasoning
- 2 Carrot grated
- 1 Onion finely chopped
- 2 tsp Oil for tempering and greasing
- 1/2 tsp Mustard Seeds
- 1/2 tsp Gram black, split black lentils
- 2 tbsp Coriander Leaves chopped, fresh
- 1-2 Chilli finely chopped (optional), green
- 1/2 tsp Curry Leaves fresh
Instructions
- In a large bowl, combine the whole wheat flour, sooji, and salt.
- Add the curd and mix well. Gradually add water until the batter reaches a pouring consistency, similar to pancake batter.
- Heat oil in a pan. Add mustard seeds and urad dal. Sauté until the mustard seeds splutter and the dal turns golden brown.
- Add chopped onions and sauté until translucent. Then, add grated carrots, green chilies (if using), black pepper, curry leaves, and coriander leaves. Sauté for a minute until the carrots slightly soften.
- Let the tempering cool slightly before adding it to the batter. Mix well to combine.
- Just before cooking, add the baking soda (or Eno Fruit Salt) to the batter and mix gently. This creates air bubbles for light and fluffy paniyaram.
- Heat a kuzhi paniyaram pan and grease each mold with oil. Fill each mold about ¾ full with the batter. This prevents overflowing.
- Cook over medium heat, flipping the paniyaram once they turn golden brown on one side. Cook until both sides are evenly browned and cooked through.
- Serve the kuzhi paniyaram hot with your favorite chutney.
Recipe Notes
Good To Know
- For extra crunch and flavor, add a tempering of mustard seeds, chopped curry leaves, and finely chopped green chilies to the batter before cooking.
- If you want a dairy-free version, substitute Eno fruit salt with a mixture of baking soda and a few drops of lemon juice to help the paniyarams rise.
- To make the paniyarams even more nutritious, mix in finely chopped spinach, grated beetroot, or boiled corn along with the carrots.
Expert Tips
- Use a well-seasoned paniyaram pan for best results and to prevent sticking. A non-stick pan also works well.
- Don't overcrowd the pan when cooking. Fill each mold only ¾ full to allow the paniyarams to cook evenly and rise properly.
- Serve paniyaram hot with your favorite chutneys like coconut chutney or tomato chutney.
Storage Instructions
- Leftover paniyarams can be cooled completely and stored in an airtight container in the refrigerator for up to 2 days.
- Reheat on a tawa or in an air fryer to restore their crispiness before serving.
Related Posts You May Like
Recipe Nutrition
Calories: 348kcalCarbohydrates: 73gProtein: 10gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 955mgFiber: 4gSugar: 3g
Subhashni Venkatesh
Articles: 165
7 Comments
Leave a Reply
You must be logged in to post a comment.
I’m eager to make this recipe!
This looks so inviting! I’m eager to try it.
This is perfect! Can’t wait to taste it.
So delicious! Excited to make it.
Looks so good! Can’t wait to try it.
Wow…
Looks awesome !!!
