Kuzhippaniaram is traditionally made with dosai batter. I came up with this recipe one morning when I wanted to make vermicelli uppuma but found I had only one cup of vermicelli. While wondering what to do, I had a brainwave: why not make a kuzhippaniaram with vermicelli? I then extended this concept to include other wheat products, creating this very unique combination of a South Indian dish made with wheat (which doesn’t grow here). This goes extremely well with Vengaya Sambar and Coconut Thuvaiyal.
Vermicelli takes much longer to cook than semolina and maida. Therefore I boiled the vermicelli and drained it to shorten the cooking time to match the semolina and maida. I also added curds (unsweetened yoghurt) to prepare the batter. The curds not only give it a creamy texture but also neutralises the slightly bitter taste baking soda gives.
Wheat and wheat products provide higher protein than rice. Maida provides 11g, semolina 10.4g, and vermicelli 8.7g of protein per 100g. Though wheat is not a complete protein, it gives a large amount of protein, and the protein in the curds also adds to the protein contribution. The carbohydrates in the wheat and the oil used contribute the energy. Therefore it can be considered an energy rich, medium protein snack.
- 1 C Roasted Vermicelli
- 1 C Semolina
- 1 C Maida (Refined Wheat Flour)
- ½ C Curds (Unsweetened Yoghurt)
- ½ tsp Baking Soda
- ¼ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Onion, diced
- 2 Green Chillies, deseeded and diced
- 3 cm piece Ginger, grated
- 1/3 C chopped Coriander Leaves
- 3 sprigs Curry Leaves, chopped
- 2 T Vegetable Oil, for the Paniaram
- 1 T Vegetable Oil, for shallow frying
- 2 C Water
- 2 tsp Salt, or to taste
- Boil the vermicelli in 2 cups of water. When tender, drain in a colander and cool.
- Mix semolina, maida, and 1 ½ tsp of salt.
- Whisk the curds. Add to the semolina and maida, and blend well.
- Add the boiled vermicelli to this mixture, and blend well.
- Heat 1 tablespoon of oil in a small kadai or wok.
- Add the mustard seeds. When they crackle, add the cumin seeds.
- When the cumin begins to brown, add the onion, green chillies, ginger, and coriander and curry leaves. Stir.
- Add ½ tsp of salt and blend well. Remove from heat.
- Add the onion mixture to the semolina, maida, and vermicelli. Add the baking soda and stir well. Adjust salt.
- Heat a non-stick kuzhippaniaram griddle. Add ¼ teaspoon of oil to each depression. Add a spoonful of batter to fill three-fourths of each depression.
- When the sides are cooked and the top begins to dry, turn the paniarams over. Lower heat. Cook for 2 minutes.
- Remove and serve hot.
- If roasted vermicelli is not available, use the plain variety. Broil the vermicelli in a kadai or wok till it becomes golden brown. Add this to the boiling water.
- If the paniaram mixture is too thick (like a push batter), add 1 or 2 tablespoons of water to make it a very thick pour batter.
- Baking soda becomes active as soon as it is mixed with batter. Therefore, add the baking soda just before pouring the batter into the griddle.