Redrice Paniyaram

Red rice Paniyaram (Sigaparisi Kuzhi paniyaram):

Red rice is used to prepare versatile dishes like Pongal.Puttu, Uppma,Kheer Paniyaram, Dosa and much more…….Here we have an awesome recipe for red rice Kuzhi paniyaram.This will be softer and tastier than rice kuzhipaniyaram and we know this rice is very healthy too.
Red rice is a type of unpolished rice that has higher nutritional value than white rice or polished rice. Cooking time is usually longer than white rice and has a nutty flavor and sweeter taste.

It is rich in fiber content, Vitamin B1 & B2, iron, and calcium. Owing to high nutritive content and health benefits of red rice, it is highly recommended for heart patients and diabetics. It is also popular among health freaks and fitness enthusiasts as its high fiber content help gain less weight.

Red rice Paniyaram
Red rice Paniyaram

Ingredients for batter, procedure:

Red rice-1 cup

Boiled rice-1 cup

Urad da- 1/2 flat top measurement

Methi seeds-1 tsp

Method to grind Batter:

Soak the fenugreek and red rice + parboiled rice, Urad dal, for 2-3 hours.Grind all with water to a smooth paste.

Transfer the batter into the bowl , add enough salt and mix it well by hands.

Keep it for fermentation on overnight, and the batter is ready to make paniyaram varieties.

Divide the batter into two equal halves for to prepare salt & sweet Kuzhi Paniyaram.


Procedure for Sweet paniyaram :

We need Jaggery- 1/2 kilo (powdered)
coconut -1/4 cup grated or finely  chopped
elaichi(cardamom)powder – 1/4 tsp

Take the grated jaggery add 2-4 Tbsp of water and melt completely, intofilter it.Add the jaggery syrup to the batter little by little and stir it well.

Check the sweetness of the batter and add according to your sweet taste, if not enough add little and mix it well.

Add Finely chopped coconut and elaichi powder.

Heat paniyaram pan on low-medium flame.

Apply oil in paniyaram pan.(1/4 tsp in each )

Pour sweet paniyaram batter to the ¾ of the well, because it will rise while cooking.
And cover with lid for 1 minute on low flame.


Now flip the each paniyaram with the help of wooden stick.

After it gets cooked take out and keep it in bowl.
Serve it hot,

Salt paniyaram:

. We need Finely chopped onions – 1

· Grated coconut -1/4 cup
· Curry & coriander leaves – a handful
· Oil – 1 to 2 tbsp
· Hing – a pinch
· Mustard – ¼ tsp
· Cumin – ½ tsp
· Toor or chana dal – 2 tsp
· Salt – 3 small pinch

Procedure for salt Paniyaram

1. Heat oil in a fry pan.

2. Add mustard, cumin, curry leaves, hing and toor dal.

3. Add onions, green chilly and toss for a minute or until tender.

Do some innovation add chopped mushroom or finely chopped vegetables along with this, to make the paniyaram more nutritious, you can also add grated carrots, chopped spinach or even spring onions and cabbage )4. Turn off flame and add coriander leaves.

5. Drop this mixture to the other half of the batter.

6. Heat the pan on medium heat and cover with a lid.

7.Allow to cook for 2 to 3 mins.

8.You can notice the top part steam cooked.

9.At ths point, flip over to the other side and cook for 2 more mins.

Delicious, sofft & fluffy paniyarams are ready to serve with Thakkali thokku or red chilli and coconut chutney.

Note: The batter will be very thick but don’t worry, when you add jaggery syrup it will be loosen.
The batter consistency is important it should not be too runny; it should be like idli batter consistency.


Karuppatti Paniyaram/Pillayaar Nombu special

Karuppatti Paniyaram: Pillayaar Nombu special 

Get Ready Mix Karuppatti Paniyaram Mavu fresh from CSO

  • Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.
  • One of the tastiest and healthy products. It is used in the preparation of sweet dishes. It may be used sufficiently by people who suffer from diabetes.
    It is used to substitute sugar in the preparation of coffee, tea, etc.
Karuppatti Paniyaram
Karuppatti Paniyaram

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Karuppatti Paniyaram is famous in Chettinad cuisine, normally done in padappu veedu and Pillayar Nombu. Pillayar Nombu, which falls on the 21st day after Thiru Karthigai, when ‘Sashti’ thithi coincides with ‘Sadhayam’ Nakshatram. This is celebrated all over the world by Nagarathar for family welfare.  They do at home in a grand manner by making Vadai, Karuppatti paniyaram, Vellapaniyaram, Sundal and offer 5 types of pori,  Avarampoo, Kannupillai poo to Lord Ganesha. Now in cities, Nagarathaar’s gather together at their Sangam or in a commonplace and celebrate it.

Avarampoo, Kannupillai poo to lord Ganesha. Now in cities, Nagarathaar’s gather together at their Sangam or in a commonplace to celebrate this festival.


The Ilai-Maavu is the main item that is used to make “Illai” made of Jaggery or Karupatti and Rice flour, some make Therattupaal for Illai. 21 threads form the ‘thiri’ that is drawn from a new, unbleached cotton Veshti. The ‘Ilai” is in the shape of a small mountain – the represents the form of Lord Ganesha. The ‘Thiri’ is lit and taken alive. Elders in the family or Community lit this and give it to others.


Raw Rice – 2 cups
Karupatti (Palm Jaggery powdered) – 1 cup
Elaichi – 2, powdered
Oil for deep frying

For the Maavu (Dough):

Click the link to buy good quality from the kitchens of Chettinad,
1. Soak raw rice for 3 hours. Drain well and spread on a white cloth to remove moisture thoroughly.
2. Grind the rice in batches to get a fine powder. Sieve. Return the granules in the sieve to the mixer grinder to be ground further.
Repeat process with the entire rice. Keep aside.
3.Roughly powder palm jaggery. Place it in a heavy-bottomed pan by sprinkling 1/2 cup of water and bring it a boil.
4. Allow it to dissolve completely, smashing the bits in the syrup. Add elaichi to it, Strain and cool slightly.
5. Mix into the prepared flour and bind to get a firm dough.(Like we do chappati) keep aside.

6. Do not add more syrup, as the dough will become loose that you cannot shape it.

At this stage, we remove a portion of the dough for the “Ilai “maavu; mix it with little ghee and keep it aside for Pooja.

7. We can make little seedai by adding few sesame seeds and grated coconut with this batter.

To make the Paniyaram:
1. Take the thick Maavu (as prepared above) in a shallow dish. Add water as required and pagu if needs sweeter and make dough little-diluted form to make paniyaram to a thick batter. (like Idly batter consistency)


2.Heat oil in a shallow, flat-based pan.
3. Pour a ladleful of the batter into the oil. Use a quick and short motion, and hold the ladle close to the oil.

4. The Paniyaram will float to the top. Turn it over and cook for a minute.

5. Flip over once again and drain it by holding the ladle against the sides of the Pan.
Place it on a plate (elevated on one side to help drain the oozing oil).

This will be soft and stays for a week, can steam and serve on the next day or a day after, It will be more soft and tasty.