This is my dad’s mom Kittamma Paati’s recipe. My dad always says that Paati and my aunt worked so hard in the agricultural field so that her boys ( 5 of them ) could go to school. After my aunt got married, it was Paati all the way at the house and at the field. This is what my dad used to say when we were young – Paati lived in Periyanaicken Palayam in Coimbatore and her mom’s house was in Vaiyampalayam. Roughly about 10-12 kilometres one way. She used to walk the entire stretch as the bus was at 12 in the noon and the return bus was the next day. She would start at 6 in the morning after milking the cows, getting food ready for the boys and finishing the household chores. She would be back home by 6 in the evening. There were no good roads. 3 hours to go, 3 hours to come back and 5-6 hours at her moms place. She would just do it. She never complained. My dad says she loved buffalo yogurt. She would always end her every meal with curd rice made with buffalo milk after a long days work. She was bed ridden during her final years due to a failed eye surgery and I still remember her sitting at the farm on her bed watching the field. When we would go to meet her, she would hug me tight and kiss me for a good minute all over my face. I was really young at that time. My dad says that she loved Cuticura powder and would ask the shop keeper for “குட்டி தாச்சான் kutty thaachaan” powder. Kutty Thaachan / Kutty Saathaan means little ghost. I still laugh at that joke. Here is a picture of Kittamma Paati taken during my parents wedding.
I have also shared chettinad kuzhi paniyaram made using regular dosa batter. Check the recipe here.
Wash the idly rice, raw rice and whole urad dal in water for couple of times. You can wash them together. After washing, soak the mixture in lots of water. Let it soak for 6-8 hours. Over night soaking is fine too. I usually soak the mixture at night before going to bed and grind it next morning.
Grind the soaked mixture with the water used for soaking to a smooth batter. Use only as much water as required to keep your mixie / blender going. Grind till the mixture reaches dosa batter consistency.
Transfer the ground batter to a clean vessel and cover it and keep it in a warm place for 6-8 hours. For more on idly dosa batter tips and consistency , Click Here
We will now make the vegetable mixture ready. Boil 1/3 cup each of finely chopped carrots, beans and peas. Set aside.
Heat oil in a pan and add in mustard seeds, chana dal and cumin seeds. Let it splutter. Add in the finely chopped curry leaves, finely chopped onions and finely chopped green chillies. Add in the salt too. Fry till the onions are soft. Add in the fresh shredded coconut and the coriander leaves. Remove from heat and set aside.
Add the boiled vegetables and the fried mixture to the batter and mix well.
Heat the paniyaram pan / paniyarakkal until hot. Add 3/4 teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.
- Measurements Used - 1 Cup = 250ml
- ¾ cup Idly Rice
- ¼ cup Raw Rice
- ⅓ cup Urad Dal
- ¼ teaspoon Fenugreek seeds
- 1 tablespoon Coconut oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- 1 teaspoon Chana Dal
- 3 green Chillies, finely chopped
- 3 springs Curry leaves, finely chopped
- 1 Onions, finely chopped
- 1 teaspoon Salt
- ½ cup Shredded Coconut
- 4 sprigs Coriander leaves, finely chopped
- ⅓ cup carrots
- ⅓ cup beans
- ⅓ cup peas
- Vegetable Oil for frying Paniyaram
- Wash the idly rice, raw rice and whole urad dal in water for couple of times. You can wash them together. After washing, soak the mixture in lots of water. Let it soak for 6-8 hours.
- Grind the soaked mixture with the water used for soaking to a smooth batter.
- Transfer the ground batter to a clean vessel and cover it and keep it in a warm place for 6-8 hours.
- Boil ⅓ cup each of finely chopped carrots, beans and peas. Set aside.
- Heat oil in a pan and add in mustard seeds, chana dal and cumin seeds. Let it splutter. Add in the finely chopped curry leaves, finely chopped onions and finely chopped green chillies. Add in the salt too. Fry till the onions are soft. Add in the fresh shredded coconut and the coriander leaves. Remove from heat and set aside.
- Add the boiled vegetables and the fried mixture to the batter and mix well.
- Heat the paniyaram pan / paniyarakkal until hot. Add ¾ teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaram is evenly cooked on both sides and its nicely golden in colour.
- The paniyaram is ready if it has become crispy and golden on both sides. Have the paniyarams hot.
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