Kuli Paniyaram - Sweet and Salted - Paddu

Whenever I pass by any south indian restaurants in bangalore, I have noticed most of the north indians enjoying this dish. :) so it happpens to be the favourite of all kind of people. when prepared at home, you can have 2 versions of this, One is sweet and the other one is salted.

The batter is common for both. Lets first see how do we make the base.

1. Raw rice - 2 cups
2. Idly Rice(boiled rice) - 2 cups.
3. Urad dhal - 3/4 cup
4. Fenugreek seeds - 2 tbsp

Soak raw rice and idly rice together. Take another bowl and soak urad dhal and fengreek seeds.After 3 to 4 hours, grind the urad dhal and fenugreek seeds in a wet grinder as you do for idly. Remove this and then grind the rice also very finely. Now mix both together and leave it overnight.


The batter is ready to prepare in the morning.The sweet recipe goes first. Always start with a sweet :)


1. Jaggery to taste
2. Pinch of salt
3. Grated coconut
4. Ghee


Take a little powdered jaggerey according to your taste in a small bowl and add very little water just for it to get completely immersed. Heat the mixture and stir continuosly. When it has dissolved, take a little of the batter in another bowl and filter the dissolved liquid into the batter.


Add a pinch of salt and grated coconut to it and mix them well. Heat the non stick kuli paniyara pan, add a little ghee into each of the small cups on the pan, and fill half of these cups with the batter. Let it cook for a min, then turn it over with the stick, and leave it to cook for another minute. It should be toasted to light brown color on both sides. Serve hot.


Hot and sweet inippu paniyaram ready!


No worry if you dont have the kuli paniyaram pan, just use the same batter to prepare dosa. Vella Dosai is how it is called, this also would taste YUMMY :)


Now on we go to the salted version.


1. Onion - 3 medium sized (finely chopped)
2. Grated coconut - 1 cup
3. Curry leaves 12 to 15
4. Coriander leaves - a small bunch
5. Mustard seeds - 1/2 tbsp
6. Oil - 1tbsp
7. Ghee
8. Salt to taste


Heat a pan and add oil. When the oil is hot add the mustard seeds. Let it splitter. Add the Onion and curry leaves and cook till the onion change color. Let it cool. Add it to the remaining batter.Add salt, coconut and coriander leaves. Mix well. Heat the non stick kuli paniyara pan. Add a little ghee say a drop into each of the small cups on the pan, and fill half of these cups with the batter. Let it cook for a min, then turn it over with the stick, and leave it to cook for another minute.It should be toasted to light brown color on both sides. Serve hot with onion chutney.

For added flavour you can add grated coconut and cashew.

Since it is different from the usual dish, kids would love it, another reason being it is small in size, so they play and eat :)