Wheat flour Kuzhi Paniyaram Recipe | Goghuma Ponganalu

These Wheat flour kuzhi paniyaram are quick and easy to make. There is no grinding and fermenting needed. Perfect for breakfast or snack.

We are starting the last week of blogging marathon today and my theme is ‘Bookmarked Recipes‘. This happens to be one of my favorite themes because it gives me a chance to try some of the recipes that I bookmarked. First up are these delicious Wheat flour Kuzhi Paniyaram from Sandhya.

Traditional South Indian breakfast:

South Indian breakfast traditionally consists of idli, dosa, upma etc. Idli batter is probably one item that is found in almost every South Indian kitchen/ refrigerator. Leftover batter is used to make a wide range of dishes for breakfast, snack or dinner.

But when you run out of the batter, but still crave for some paniyaram/ ponganalu, then this instant recipe is your friend.

Instant Wheat flour Kuzhi Paniyaram Recipe:

This instant version is made with atta (or whole wheat flour) and doesn’t need any fermenting. Here are the ingredients needed to make these crispy and delicious kuzhi paniyaram.

• Wheat flour
• Semolina flour/ Rava – for slight crunch
• Rice flour – for some crispiness
• Yogurt – adds tanginess
• Baking Soda – for fluffiness and lift
• Onion, ginger etc. – for flavor

Finely chopped/ grated veggies like cabbage, carrot, green beans, peppers can be added to the batter to add color and nutrition to the dish. Here are some tips that might be helpful:

• Use slightly sour yogurt for the best results.
• These are best to eat hot, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Microwave them until heated through before serving.

Taste Test:

These instant ponganalu turn out soft and fluffy almost like the traditional version. They are crispy on the outside and air & fluffy inside. Yogurt adds a slight tang making them extra delicious.

These are great for breakfast, snack and to pack for lunch. They are best when served hot, but taste good even at room temperature. Serve them with your favorite chutney or tomato ketchup and Enjoy!! I served with delicious coconut peanut sesame chutney.

Recipe from Sandhya’s blog:

Wheat flour Kuzhi Paniyaram

These Wheat flour kuzhi paniyaram are quick and easy to make. There is no grinding and fermenting needed. Perfect for breakfast or snack.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: Appetizer, Breakfast, Snack

Cuisine: andhra, south indian, tamil

Servings: 4 servings

Ingredients

1x2x3x

• ¾ cup Wheat flour/ Atta
• ¼ cup Semolina flour/ fine sooji
• 2 tbsps Rice flour
• ½ cup Yogurt*
• ½ tsp Baking soda
• 2 tsp Oil and more for the pan
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 tsp Urad dal
• A pinch Asafoetida/ Hing
• 2 ~ 3 Green Chilies, finely chopped
• 1 tsp Ginger, finely grated
• 6 ~ 8 Curry leaves
• 1 Small Onion, finely chopped
• 2 tbsps Cilantro, finely chopped
• To taste Salt

Instructions

• In a bowl, combine wheat flour, sooji, rice flour and salt. Mix well.
• Next add the yogurt and enough water to make a thick batter. Make sure to whisk well to make sure that there are no lumps in the batter.
• In a small pan, heat oil and add urad dal, mustard seeds and cumin seeds. Once the seeds start to splutter, add hing, curry leaves, ginger and onions. Cook till the onions turn translucent. Season with salt. Do not add too much because the batter already has salt in it.
• Add the onion mixture to wheat batter along with cilantro and mix well.
• Heat the appam pan, add about ½tsp oil in each hole. Add about 1~2tbsp of the batter, cover the pan and cook the paniyarams until golden brown. Gently flip and cook until golden on the second side.
• Remove and serve with your favorite chutney.

Notes

• Use slightly sour yogurt for the best results.
• Finely chopped/ grated vegetables (cabbage, carrot, green beans, green peas, corn etc) can be added to the batter. If you are concerned about adding raw veggies, then saute them with the onions until crisp tender. Cool slightly before adding to the batter.
• These are best to eat hot, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Microwave them until heated through before serving.

 

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

Let’s check out what my fellow marathoners have cooked today for BM# 65.