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Grey plate with a stack of instant paddu.

Wheat flour Kuzhi Paniyaram

Wheat flour kuzhi paniyaram are quick and easy to make. No soaking, grinding or fermenting. Perfect instant paddu for breakfast or snack.
Author: Pavani
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: andhra, south indian, tamil
Servings: 36 Paniyaram

Ingredients

  • ¾ cup Atta/ whole-wheat flour
  • ¼ cup Fine Sooji/ Semolina flour
  • 2 tablespoons Rice flour
  • ½ cup Yogurt*
  • ½ cup Water, plus more as needed
  • 2 teaspoon Oil and more for to make paniyaram
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Urad dal
  • 2 Green Chilies, finely chopped
  • 1 teaspoon Ginger, finely grated
  • 3~4 Curry leaves, finely chopped
  • 1 Small Onion, finely chopped
  • 2 tablespoons Cilantro, finely chopped
  • ½ teaspoon Baking soda
  • To taste Salt

Instructions

  • In a bowl, combine wheat flour, sooji, rice flour and salt. Add yogurt and water to make a thick batter. Whisk well to make sure that there are no lumps in the batter. Set aside while you sauté the onions.
  • Heat oil in a small pan on medium heat. Add urad dal, mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves, ginger and onions. Cook till the onions turn translucent, about 5~6 minutes. Season with salt. Turn off the heat and let the mixture cool slightly.
  • Add the onion mixture to batter along with cilantro and mix well.
  • Heat the paniyaram pan on medium heat. Add ½ teaspoon oil in each hole. Add about 1 tablespoon of the batter, cover the pan and cook till golden brown. Gently flip and cook until golden on the second side. Remove and serve with your favorite chutney.

Video

Notes

  • Feel free to substitute some or all of the atta/ wheat flour with jowar, ragi or other millet flours.
  • Either white or brown rice flour will work in this recipe.
  • Use slightly sour yogurt for the best results.
  • You can also add finely chopped or grated veggies to the batter. Cabbage, carrot, green beans, peppers are all great here.
  • 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.

Nutrition

Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.005g | Cholesterol: 0.4mg | Sodium: 25mg | Potassium: 15mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.2mg
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