Tuesday, June 21, 2016

Watermelon Kuzhi Paniyarams

          After the Watermelon dosa became a hit at home, I wanted to try other dishes with the fruit. I tried a couple of them and this Watermelon Kuzhi Paniyarams was the first on the list. I have used the white rind part of the watermelon and to make it more healthy, I made the paniyarams using millets, I have used varagu/proso millet and the paniyarams turned out very fluffy and soft. The batter needs to be fermented overnight or at least for 10 to 12 hours and the same batter can be used for making both sweet and kara/spicy paniyarams. The sweet ones can be had as such and the spicy ones can be served with some coconut or peanut based chutney and they make a delicious breakfast, snack or even dinner..

Need To Have

  • Varagu/Proso Millet - 1/2 cup
  • Urad Dal/Husked Black Gram - 2 teaspoons
  • Fenugreek Seeds/Methi - 1/2 teaspoon
  • Chopped Watermelon Rind - 2 cups + 2 tablespoons
  • Aval/Rice Flakes/Poha - 2 tablespoons
  • Salt - 1/2 teaspoon

For The Kara/Spicy Paniyarams

  • Mustard Seeds - 1/2 teaspoon
  • Urad Dal/Husked Black Gram - 2 teaspoons
  • Asafoetida - 1/4 teaspoon
  • Onion - 1 medium, chopped
  • Green Chilly - 1, chopped
  • Curry Leaves - 10

For Sweet Paniyarams

  • Jaggery Powder - 2 tablespoons
  • Cardamom - 1


          Wash and soak the proso millet, urad dal and methi seeds together for about 3 hours. The rice flakes/poha need to be soaked for just 5 minutes and chop the watermelon rind.

          First grind the watermelon pieces, then add the drained millet mixture along with the poha and grind everything into a smooth mixture and remove.

           Add the salt, mix it well and leave it overnight to ferment. Now I reserved just 1/4 cup of the batter to try out the sweet paniyarams and used the rest of the batter to make the spicy ones.

          First let's make the spicy ones, heat some oil, add the urad dal and mustard seeds, once the seeds start sputtering, add the asafoetida followed by the onion, green chilly and curry leaves and saute till the onions turn translucent. Add this to the batter and mix it.

           Heat the paniyaram pan, drizzle a little oil into each of the moulds, spoon the batter to about 3/4 th the height of the mould. Cover and cook on medium-low heat till the top is set and cooked, flip it and cook on the other side and remove.

           Now coming to the sweet paniyarams, to the 1/4 cup of the batter, add the jaggery and the cardamom ( powder the inner pods of the cardamom ), mix and make the paniyarams.

You can use idli rice instead of the millets.
Drain and add the millets and the poha, the water from the watermelon is enough for grinding.
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  1. wow these have my mouth water terribly...An excellent recipe, Hema.

  2. Creative and delicious one dear!