Chettinad Kuzhi Paniyaram | Kuzhipaniyaram | Kuzhi Paniyaram Recipe

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Chettinad Kuzhi Paniyaram | Kuzhipaniyaram | Kuzhi Paniyaram RecipeDSC_5356

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Chettinad Paniyaram

  • Author: Nithya Ravikumar
  • Prep Time: 300 minutes
  • Cook Time: 10 minutes
  • Total Time: 310 minutes
  • Yield: 4 to 5


  • Soak and grind:
  • Raw rice/Pacha arisi- 1cup
  • Par- Boiled rice/Pulungal arisi- 1 cup
  • Moog dal- 1/2 cup
  • Urud dal- 1/4 cup
  • fenugeek seeds- 1 and 1/2 tsp
  • Elachi powder- 1tsp
  • Jaggery- 1/2cup
  • Baking soda- 2pinch.
  • ghee+oil- 3tbs


  1. Soak all the rice and dal for 1 hour and grind into a batter and ferment for 4 hours.
  2. Make the jaggery syrup by adding water and strain the jaggery syrup.
  3. Add in elachi powder, jaggery syrup, baking soda to the fermented batter and mix everything well.
  4. Heat up the Panniyaram pan in medium flame, add in Ghee+oil.
  5. Add in the batter to the panniyaram pan, It takes 5 mins to cook and using a wooden skewer flip carefully and cook for another 5 mins.
  6. Cook until it turns golden brown.
  7. Chettinad paniyaram is ready!
  • Category: Snacks/sweet
  • Cuisine: Indian

Step by step pictures:

DSC_5380Soak the rice and urud dal+ methi seeds separately for 1 hour.

DSC_5388Grind the urud dal+methi seeds into a fine paste.

DSC_5394Add in the rice and grind into paste by adding little water.

DSC_5396Transfer into a bowl.

DSC_5299Add in elachi powder.

DSC_5301Heat up the jaggery by adding little water.

DSC_5302Make into a sugar syrup.

DSC_5303Add in the sugar syrup.

DSC_5309Mix ghee+oil.

DSC_5311Heat up the panniyaram pan, add in ghee+oil mix.

DSC_5314Add the batter.

DSC_5317Fill everything carefully.

DSC_5324Take out the panniyaram once it turns golden brown.

Now, the famous Chettinad sweet, inipu panniyaram/ sweet panniyaram is ready!!!

DSC_5359Spongy texture of this panniyaram will definitely melt in your mouth.




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  1. ma fav dish… ♡ tempting me badly…!

  2. Hi nothi,long since I bookmarked this recipe it looks super I soaked and made the batter ,but got a doubt can we allow the batter to ferment for sometime?cozu haven’t fermented as per above….
    Kept the batter to ferment atleast for 5 hrs,,,Planning to divide batter into two and make savory version too with some onion and other seasonings…will let u know…
    Thank you…

    1. Hai.. sabina,i have mentioned about it in the Method. yes we have to ferment the batter for 3 to 4 hours maximum if exceeds the batter might turn sour, its a good idea to make the batter into savoury version, let me know how it turned out!! thanks for trying the recipe.. would love to hear from how it turned out!!! take care.. 🙂

  3. Thankyou for the wonderful recipe..I just roughly added jaggery and made for the sweet version,the savoury ones added seasoning with some chopped onions ,chilli etc…both turned out good…it’s so soft and tasty…will definitely make this dish often…looking forward to more chettinad dishes from your blog….take care….

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