What is the key to making a fluffy and light 'kuzhi paniyaram' in its special pan?

Question

What's the key to a fluffy and light 'kuzhi paniyaram'? Discover the secrets to the batter and the special pan needed for this perfect South Indian snack.

Answer 1

The key to fluffy and light kuzhi paniyaram lies in achieving the right batter consistency through proper fermentation and adding a leavening agent like baking soda or eno fruit salt just before cooking.

Detailed Explanation:

Making fluffy and light kuzhi paniyaram involves several crucial steps:

1. Batter Preparation: The batter typically consists of idli batter (rice and urad dal). The ratio of rice to urad dal is important for the right texture. A common ratio is 4:1 or 3:1.
2. Fermentation: Proper fermentation is essential. The batter should ferment for at least 8-12 hours, or even longer depending on the weather. Fermentation introduces air into the batter, making it light. Check for a slight sour smell and a bubbly appearance.
3. Consistency: The batter should not be too thick or too thin. A medium consistency, similar to that of idli batter, is ideal. If it's too thick, add a little water. If it's too thin, add a bit of rice flour.
4. Leavening Agent: Just before cooking, add a pinch of baking soda or a teaspoon of eno fruit salt to the batter. This creates additional air bubbles, making the paniyaram even fluffier. Mix gently and do not overmix.
5. Cooking Process: Heat the kuzhi paniyaram pan over medium heat. Add a few drops of oil or ghee to each cavity. Once the pan is hot, pour the batter into each cavity, filling it about three-quarters full. Cook until the bottom is golden brown, then flip and cook the other side.

Pro Tip:

Don't open the paniyaram pan too frequently while cooking. This releases the steam and can prevent the paniyaram from rising properly. Allow them to cook undisturbed for a few minutes on each side.