Elevate Your Breakfast Game with Multi-Grain Kuzhipaniyaram: A Wholesome and Tasty Delight!!

 Multi-Grain Kuzhipaniyaram is a delightful South Indian dish made from a mixture of grains, typically rice and urad dal batter. It's often seasoned with mustard seeds, curry leaves, and served with coconut chutney or sambar. The inclusion of multiple grains enhances its nutritional profile, making it a tasty and wholesome snack or breakfast option. Enjoy!

Ingredients Required 

🔸️Idly Rice 1 cup

🔸️(Black Rice) Raw Rice ¼ cup

🔸️Tuvar Dal ¼ cup

🔸️Moong Dal ¼ cup

🔸️Bengal Gram Dal ¼ cup

🔸️Horse Gram ¼ cup

🔸️White Karamani ¼ cup

🔸️Black Chenna ¼ cup

🔸️Urad dal 1 tbsp 

🔸️Fenugreek Seeds ½ tsp

✒️ Clean & Soak Together for 2 hours.

✒️ Before grinding, add the following

2 green chillies, 1 tbsp grated ginger, Required Salt, 2 tsp turmeric powder & 2 tsp asafoetida, in a mixie jar then grind it.

✒️ Now add all soaked rice & dal mix; grind to fine paste. 

✒️ Ferment for 4 to hours.

✒️ Make dosas, oothappams, Kuzhipaniyarams of your choice.

✒️ Serve with any of the following Chutney.

https://youtu.be/8BBa17mghyg

https://youtu.be/NsQ_snEgU50

https://youtu.be/ws93qqiekU8

https://youtube.com/shorts/o_K6NQ_da4E?feature=share

For Full Video Recipe in Tamil,

click the link :- Multi-Grain Kuzhipaniyaram Recipe Video

KARA KUZHIPANIYARAM | INSTANT KUZHIPANIYARAM

KARA KUZHIPANIYARAM

INGREDIENTS:-
Rava / Sooji - 1/2 cup
Mild Sour Curd - 1/3 cup
Water - as required
Salt as per taste
Finely chopped Green chilies / Red chilly flakes - 1 tsp
Grated Ginger - 1/2 tsp
Grated Carrot - 1 tbsp
Finely chopped capsicum - 1 tbsp
Finely chopped Onion - 1 tbsp
Oil for making Kuzhipaniyaram
Adai batter /Dosa batter/ idly batter - 1 tbsp
Fruit Salt - 1/2 tsp
Mustard seeds - as required
Asafoetida - 1/4 tsp
Finely chopped curry leaves & Coriander leaves - 1/2 tbsp

METHOD:-
In a bowl, add Rava/Sooji, curd, Adai batter, required salt. Mix well. Set aside for 30 minutes.

Now add finely chopped vegetables, chilies, curry leaves, coriander leaves, asafoetida. Mix well. Finally add fruit salt to it and gently mix.

Heat a kuzhipaniyaram kadai, with 1/4 tsp of oil in each kuzhis. Add little mustard seeds to each and allow it to splutter, then pour a spoonful of batter to each. Cover it with lid. Cook in low flame for 5 minutes.

Now, flip the kuzhipaniyarams, so that, the other side aslo gets cooked, till other side cooks.

Instant kuzhipaniyaram were ready to serve.

Serve with Coconut chutney, or Tomato Chutney.

SWEET KUZHIPANIYARAM | GODHUMAI MAAVU KUZHIPANIYARAM

SWEET KUZHIPANIYARAM using WHEAT FLOUR

INGREDIENTS:-
Wheat flour - 1 cup, (1 cup = 200gms)
Rice flour  - 1/4cup
Riped bananas  - 2 nos.
Grated Coconut - 1/3 cup
Salt - a pinch

For making jaggery syrup....
Grated Jaggery  - 1/2 cup heaped
Water required for jaggery syrup - 1/2 cup
Cumin seeds - 1/2 tsp
Dry ginger powder - 1/2 tsp
Cardamom powder  - 1/2 tsp

Oil for making Kuzhipaniyarams
Fruit salt - 1/2 tsp

METHOD:-

For making jaggery syrup, add all the ingredients given under syrup preparation to a saucepan, & allow it to boil, till the jaggery dissolves. Allow it to cool completely.

Sieve wheat flour, rice flour and salt and set aside.

Now, in a mixer jar, add the bananas (remove the outer skin of banana), grind it to a paste, without adding water. Add the flour mixture & jaggery syrup to it. Grind it to a fine paste. The consistency of the mixed batter should be in dosa batter consistency, neither too thick nor flowing consistency. Remove the batter and restore it in a bowl and add grated coconut to it.

Heat a kuzhipaniyaram kadai, with 1/4 tsp of oil in each Kuzhi. I used 6 nos.kuzhipaniyaram kadai.

Add the fruit salt to the batter. (Note:- Add the fruit salt, just before making paniyarams)


Now pour the batter to the 3/4th of the kuzhis. Allow it to cook in sim flame. Using spoon or fork, flip it,  and add 1/4 tsp of oil to each kuzhis, enabling the other side needs to be cooked in sim/low flame only. Flip and check whether the other side is cooked or not.


Remove the kuzhipaniyarams, once it is completely cooked.

Delicious Kuzhipaniyarams are ready.

Note:-
Instead of Jaggery, Palm jaggery can also be used. It is called KARUPATTI  KUZHIPANIYARAM. The colour of the Paniyarams will be little dark in colour. 
In some varieties of palm jaggery, a required amount of ginger has been already added to it. 
In such cases, add required amount of dry ginger powder.

See Also for:-
Simple Kuzhipaniyarams
Malpua
Wheat Halwa

MOONG DAL KUZHI PANIYARAM

MOONG DAL KUZHI PANIYARAM

This is my innovative recipe using Moong dal Idly batter.  We can convert this batter in various forms by adding some ingredients. Using this batter, for first 2 days, we can prepare idlies. The following day we can prepare Kuzhi Paniyaram. Then in the last day, we can prepare Bondas as well.
Now let us see how to prepare, Kuzhi paniyaram.

INGREDIENTS:-
The following ingredients can be adjusted as required depending upon the amount of batter.
Onion finely chopped - 1
Green chilly finely chopped - 1 tsp
salt to taste
Curry leaves finely chopped - 1 leaf let
Coriander leaves finely chopped - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Gingelly Oil for making paniyarams


METHOD:-

1. Mix all the ingredients given under ingredients to the Moong dal Idly batter.
2. Heat a Kuzhi Paniyaram Kadai, with a drop of gingelly oil in each Kuzhi. Add a spoonful of batter to the Kuzhi. Just fill half of the level. Cover it with lid and cook. Reverse the paniyarams using spoon and allow the other side to cook.
3. Now tasty Moong dal Kuzhi Paniyarams are ready to be served.
4. Tastes better with coconut chutney, Onion-Tomato Chutney.

SIMPLE KUZHI PANIYARAM ( using leftover idli batter)

INGREDIENTS:-

Left over idli batter -- 2 cups

Sabudana/Javarisi / Sago -- 4 tsp (20 gms)


Finely Chopped vegetables -- 1/4 cup (carrot, fresh peas, onions, beans)

Green Chillies -- as required

Salt -- to taste


Chopped Coriander leaves & curry leaves

Oil --- for seasoning

Mustard seeds -- 1/4 tsp

Cumin Seeds -- 1/4 tsp

Grated ginger -- 1/4 tsp

Asafoetida -- 1/4 tsp

METHOD:-

Batter after mixing all ingredients

Soak Sago Overnight. Heat water ( approximately 100 ml - 150ml) in a pan and add sago. Sago need to be cooked and cooled, before adding to the leftover batter. Mix cooked sago to the leftover idli batter. Now the batter is ready.


Next, Heat oil in a pan, and add Mustard seeds. Let it splutter. Then add, cumin seeds, grated ginger, curry leaves, asafoetida and saute the finely chopped vegetables for 2 mins. Let it cool. Now add this to the batter and mix well.


FOR KUZHIPANIYARAM:- ( I used non-stick kuzhipaniyaram mould)

Heat Kuzhi paniyaram mould, and add oil, Now fill the mould with batter, to the top, Cover with lid. Let it cook. Reverse the other side using wooden spatula or spoon and cook.


Tasty Kuzhipaniyaram is ready.

FOR MINI DOSA:-




Using Dosa tava, we can make mini dosas and serve.

Try this receipe and share your views...