Chilli cheese kuzhipaniyaram, a hearty and cheesy paniyaram made with jowar. These millet paniyarams are made interesting with mixed vegetables and cheese. A perfect breakfast or snack anytime.
Cheese kuzhipaniyaram | Millet kuzhipaniyaram | Millets for breakfast | Easy breakfast recipe | Easy Kids Lunchbox recipe | How to make kuzhipaniyaram | How to make chola paniyaram | Easy recipe with sorghum | Cheese Snack | How to make cheesy paniyaram | How to use millets in everyday cooking | Jowar paniyaram | How to make kuzhipaniyaram with jowar millet | Cheese stuffed paniyaram
Jump to:
What is Kuzhipaniyaram
Kuzhipaniyaram, known as paddu, gunta ponganalu, yeriappa, and guliyappa, are quick to make tiffin. They are a very popular evening snack in many South Indian restaurants.
Kuzhipaniyaram , small ball shaped dumplings made out of rice and dal batter. It is made colorful and tempting with delicious tempering.
These cute balls are made in an appe pan or paniyaram pan. You can term them healthy as they tend to use less oil than the regular paniyaram, which is deep fried.
Varieties of Kuzhipaniyaram
At home, savory paniyarams are weekly affair. Mostly made using leftover idly/dosa batter, like this hearty peas & corn paniyaram. Sour batter is made palatable with some crunchy and interesting tempering. When served with spicy chutney like this peanut chutney or tomato chutney they will vanish straight from the stove.
You can grind batter specifically for paniyarams like this Chettinadu Vellai paniyaram or foxtail millet savory paniyarams.
What is life without sweet varieties of paniyarams? We have some softest, spongiest sweet paniyarams. We have this exotic Jackfruit paniyaram, or simple aval or poha paniyaram or this instant wheat flour appam.
If you think only rice and poha are used for soft paniyarams, then check this cornmeal paniyaram.
Like our traditional paniyarams, Danish cuisine has this lip smacking ablelskivers. Check this uber tempting Apple Abeleskivers with chocolate cream.
Traditional Millet Recipes
Why you should try this Tempting Cheese Paniyarams
- Comfort food with a twist, familiar paniyaram on the outside, but a cheesy, gooey surprise inside.
- Goodness of millets, the batter uses jowar millet along with rice and dal. This makes it wholesome, hearty and gut-friendly.
- Colorful Veggies broccoli, corn, and capsicum blend in so well that even picky eaters will enjoy it without complaints. Trust me on this, my kids hate corn i have added crushed corn in here. Zero Complaints, plate licked clean!
- Perfect meal anytime works for breakfast, lunchbox, or for quick evening bite with a cup of masala chai.
- Customizable make it extra cheesy or add more chili for that fiery kick. Add more veggies like shredded carrots, peas, to make it more colorful.
Ingredients for Chilli Cheese Kuzhipaniyaram
- Main Ingredients : Rice, Millet and Urad dal are the main ingredients. I have used equal portions of idli rice and jowar millet along with urad dal.
- Vegetable stuffing : I have used broccoli, corn and capsicum for the vegetable stuffing. You can go ahead and use your choice of veggies. I would recommend shredded carrots, green peas and colored peppers.
- Spices : I have spiced the paniyaram with chilli flakes. If you feel it would spicy, you can use freshly pounded black pepper along with cumin.
- The tempting addition : Shredded mozzarella cheese. They add so much oomph factor to this simple snack. Do not miss.
Step by Step Instructions to make Jowar Kuzhipaniyaram
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- I m making the batter for the kuzhipaniyaram from scratch. You can also use leftover idli-dosa batter.
- Measure the required amount of millet, idli rice and urad dal. Take them together in a wide vessel. Wash them with water twice or thrice. add fenugreek seeds to this. Soak with fresh water for 4-5 hours.
- After the said time, drain the water and grind it to smooth batter in a grinder.
- Remove the batter to a large bowl with lid. Let this ferment on the kitchen counter for 6-8 hours or overnight. Once fermented, refrigerate the batter.
- To make chilli cheese kuzhipaniyaram, remove the necessary batter from the refrigerator. Add salt to this.
- Prepare the vegetable stuffing and cheese. Add chilli flakes and salt to the stuffing, mix well and keep ready. Now you can make paniyaram in two ways.
- Heat a appe pan, grease it with oil. Fill half of each hole with paniyaram batter. Fill each hole with 1 teaspoon of vegetable cheese stuffing, cover it with more batter.
- Add oil, cover cook in a medium flame until the paniyarams cook. Flip and cook the other side. Remove the cooked paniyarams and repeat the same with rest of the batter.
- Second way is to mix the vegetable cheese stuffing into the batter. Mix well. Make appe the usual way.
- Serve the paniyarams hot with chutney of your choice. These paniyarams pack well for lunch box.
Chilli Cheese Kuzhipaniyaram | Jowar Kuzhipaniyaram | Chola Paniyaram
Equipment
- Indian style mixie or any heavy blender for grinding the batter
- Aebleskiver pan/Appe pan/Paniyaram pan
Ingredients
For the paniyaram batter
- 2 cups idli rice
- 2 cups organic jowar / Vellai cholam / Jowar millet / Sorghum
- 1 cup whole urad dal/black gram dal/Uluntham paruppuu
- 1 teaspoon methi seeds /fenugreek seeds/venthayam
Chilli Cheese Stuffing
- 2 cups jowar batter /idly dosa batter
- ½ green capsicum finely chopped
- ½ cup finely chopped broccoli florets
- ¼ cup sweet corn crushed roughly
- ½ teaspoon chilli flakes adjust to preference
- ½ teaspoon salt be aware of the added cheese
- ½ cup shredded mozzarella cheese
- oil to make the paniyarams I prefer sesame/gingely oil
Instructions
- Measure jowar, idli rice and urad dal. Take them together in a large bowl. Wash with water twice or thrice and drain. Add fresh water and fenugreek seeds and let it soak for 4-5 hours.
- After the said time, drain the water and add the soaked mix to grinder and grind to a smooth batter. I always use my grinder to grind idli-dosa batter.
- You can also use Indian mixie or a heavy blender. If using indian mixie, grind in batches. Use cold water to grind.
- Once ground, transfer the batter to a bowl with lid and one large enough to hold fermented batter. Let the batter ferment for 6-8 hours or overnight.
- Pro-tip to fasten fermentation, reserve 2-3 ladles of previous batch idli-dosa batter and add it to the fresh batter. The old fermented batter helps in fermenting faster. Almost like sourdough concept.
- I usually soak the grains early morning and grind it around 2-3 pm. Mix in the old batch of idly-dosa batter and it ferments by evening 8/9 pm. You can refrigerate before hitting the bed.
To make Chilli Cheese Kuzhipaniyaram.
- Remove required amount of batter from the refrigerator. Add salt to it and mix well.
- In a bowl mix capsicum, broccoli, corn. Add red chilli flakes, salt and cheese to this and mix well.
Method 1 to make cheese stuffed paniyaram
- Heat a appe pan, when hot, brush it with oil. I prefer to use gingely oil.
- Fill each hole till half, add 1-2 teaspoon of cheese stuffing and cover the hole with more batter. Drizzle oil. Cover and cook for 1-2 minutes in a medium flame.
- Open and check if the top is cooked, you wont see any trace of raw batter if cooked.
- Flip the paniyaram and drizzle some more oil and cook the other side for 30 seconds to 1 minute.
- Remove the paniyarams to a serving plate.
Method 2 to make chilli cheese kuzhipaniyaram
- Add the vegetable cheese stuffing into the batter. Mix well.
- Heat appe pan, brush with oil. When hot, fill ¾ th of the paniyaram hole with the batter. Drizzle with oil. Cover and cook for a minute or two in a medium flame.
- Open and check if the top is cooked, you wont see any trace of raw batter if cooked.
- Flip the paniyaram and drizzle some more oil and cook the other side for 30 seconds to 1 minute.
- Remove the paniyarams to a serving plate. Serve the paniyaram hot with your favorite chutney.
- The above measurements made 28 paniyarams. 14 from each method above. So I have mentioned 7 appeor paniyaram for each serving.
Storing & Serving
- These cheese stuffed paniyarams make a wonderful school lunch box meal. I pack for my kid in Vaya preserve lunch box. So they stay hot for 5-6 hours.
- These can also be served as a snack. They taste best when served hot. . If needed can be refrigerated for a day. But must be reheated in the microwave before serving.
Garnish Suggestions
- You can top the paniyaram with some more shredded cheese once you flip the paniyiaram .
- I sprinkled a batch with aromatic thengai podi for some extra flavor. You can use idli podi, flavored curry leaves podi to make it more lip smacking.
Notes
- Keep the flame medium while the cooking the paniyarams. I use a cast iron appe pan. If the pan heats up pretty fast, the paniyarams will burn and stick to the pan.
- To know how to grind millet idly dosa batter, check this Varagu arisi idi recipe
- You can also make this chilli cheese kuzhipaniyaram with normal idli-dosa batter
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Priya Suresh
Wow Priya, cheesy paniyaram looks tempting..superb dish for kids definitely..
kitchen queen
Lovely kuzhi paniyaram with cheese something new worth the try.
Priya_Srinivasan
Thanks a lot for the wonderful comments!!!
lata raja
Hey didn't the cheese melt like in pizzas? the recipe is amazing. Your kutty loved them???