Paruppu paniyaram recipe | Protein-rich dal kuzhipaniyram recipe- Kuzhi paniyaram recipe in Tamil, with full video and step-by-step pictorial instructions.
Usually, we make kuzhi paniyrams using leftover idli batter. I have posted Chettinad kuzhi paniyaram recipe in Jeyashris kitchen. This paruppu paniyaram is an instant one and just needs an hour of soaking the rice and dals. We are not fermenting the batter for this kuzhi paniyaram. So we can call this Instant Kuzhi paniyaram too.
We are soaking half a cup of idli rice and half a cup of raw rice for this paniyaram recipe. Raw rice gives density and volume and Idli rice gives softness to the paniyaram. The addition of urad dal, toor dal, chana dal, and moong dal makes it very healthy and protein-rich too.
We are adding curd to this while grinding as it gives little sourness and softness to the paniyarams. You can add 12-14 red chilis also, curd and coconut will neutralize the spiciness.
As we are adding coconut and garlic while grinding, no need for any chutney to pair with this. But you can serve this with coconut chutney if needed. You can serve this for breakfast, tiffin or dinner too. I adapted this recipe from a Youtube channel.
Also, check out, Ragi vegetable kuzhi paniyaram, chilli cheese kuzhi paniyaram, Instant rav kuzhi paniyaram and Tomato paniyaram.
Paruppu paniyaram recipe
Paruppu Paniyaram recipe
Ingredients
- ½ cup idli rice
- ½ cup raw rice
- 2 tbsp chana dal
- 2 tbsp urad dal
- 2 tbsp moong dal
- 2 tbsp toor dal
- 12 red chilis
- 1 cup curd
- 4 cloves garlic
- ¼ cup coconut
- 3 tbsp coriander leaves
- 2 pinches asafoetida
- Salt as needed
- Oil to cook the kuzhi paniyaram
Instructions
- Wash and soak the rice and dals together for one hour. You can add the red chilis also while soaking.
- Drain the water and grind this along with garlic, coconut, salt, asafoetida and curd.
- Let this be a slightly coarse paste.
- Add finely chopped coriander leaves to this.
- Mix well.
- You can start making the paruppu paniyarams immediately.
- Heat the paniyaram pan and add 1 tsp of oil in all the holes.
- Pour the batter in all the holes.
- Cover this and cook till it gets on one side.
- Gently flip the paniyarams now.
- Cover and cook for a minute.
- Once it is cooked, take out from the pan.
- Serve hot with any chutney of your choice.
Video
Notes
2. I added 10 chilis and I felt it was not spicy, so added little red chili powder later.
3. Millet can be replaced with rice t make it more healthy.
4. This paruppu paniyaram batter can be stored in the refrigerator for 2 days.
5. Paruppu paniyaram tastes best when served hot.
- Wash and soak the rice and dals together for one hour. You can add the red chilis also while soaking.
- Drain the water and grind this along with garlic, coconut, salt, asafoetida and curd.
- Let this be a slightly coarse paste.
- Add finely chopped coriander leaves to this.
- Mix well.
- You can start making the paruppu paniyarams immediately.
- Heat the paniyaram pan and add 1 tsp of oil in all the holes.
- Pour the batter in all the holes.
- Cover this and cook till it gets on one side.
- Gently flip the paniyarams now.
- Cover and cook for a minute.
- Once it is cooked, take out from the pan.
- Serve hot with any chutney of your choice.
- Since we are adding curd, no need to ferment the batter.
- I added 10 chilis and I felt it was not spicy, so added little red chili powder later.
- Millet can be replaced with rice t make it more healthy.
- This paruppu paniyaram batter can be stored in the refrigerator for 2 days.
- Paruppu paniyaram tastes best when served hot.
