Kuzhipaniyaram is the south Indian version of Danish Aebleskiver. Most often, left over idli or dosa batter along with onions and green chilies is used in the preparation of this dish. The addition of Bengal gram gives you a slightly crispy texture. You can just add ground Bengal gram and fenugreek seeds and don’t have to wait for the batter to ferment if you already have left over dosa or idli batter. You need a special aebleskiver pan to make this dish. Traditionally, the Danish aebleskiver is made with flour and eggs similar to pancakes. But this Indian version uses rice and lentils, making it a vegan, gluten-free treat. For a sweet version, you can add brown sugar and bits of dried fruits or apples sprinkled with cinnamon sugar to the batter. I have never tried making one with a filling, if you do so, please let me know how it turned out. You can pair this Indian savory delight with tomato-cilantro chutney or coconut chutney, both vegan and gluten-free.
1 cup rice (uncooked)
1/2 cup split Bengal gram/ channa dal
1/4 cup+1 teaspoon black gram/ urad dal
1 teaspoon fenugreek seeds
1 tablespoon fresh ginger, minced
1 tablespoon fresh or frozen coconut, grated
1 teaspoon whole peppercorns
2 Thai green chilies, minced
1 small onion, finely chopped
1 teaspoon oil
1 teaspoon mustard seeds
1. Soak rice for at least 4 hours and the lentils and fenugreek seeds for at least 2 hours.
2. Grind the lentils and fenugreek seeds in a blender until smooth and place it a large bowl.
3. Grind the soaked rice and add it to the lentil mixture. Add a teaspoon of salt and mix well.
4. Allow the batter to ferment in a warm, dark corner in your kitchen for 10-12 hours or place in an oven with light on for 10 hours.
5. Once the batter is fermented, mix well. This can be used right away to make paniyarams/aebleskiver or it can be stored for up to a week in the refrigerator.
6. To prepare the paniyarams, take oil in a pan and when its hot, add mustard seeds. Let it splutter.
7. Add 1 teaspoon of black gram/urad dal and cook till it turns reddish brown.
8. Add onions, ginger, green chilies, coconut and peppercorns to the pan and cook for couple of minutes.
9. Transfer this to the prepared batter and mix well. Season with more salt, if needed.
10. Heat the aebleskiver/paniyaram pan and add couple of drops of oil to each well.
11. Spoon batter into each well, about 3/4 of the way.
12. Allow it to cook until the edges begin to brown and start to pull away from the sides of each well.
13. Flip over with a fork or wooden turner and let it cook through, about 2 minutes.
14. Serve warm with chutney of your choice.