Kuzhi Paniyaram Recipe
This delightful dish, Kuzhi Paniyaram, is a popular South Indian snack that brings together flavors and textures in every bite. Made from a fermented batter of rice and lentils, these savory dumplings are cooked to perfection in a special pan, making them crispy on the outside and soft on the inside. Whether enjoyed as a breakfast item or an evening snack, Kuzhi Paniyaram is sure to satisfy your cravings.
Why Make This Recipe
Kuzhi Paniyaram stands out for its wonderful versatility and flavor. It’s a fantastic way to use leftover idli or dosa batter, transforming it into a new dish that feels entirely different. This recipe is not only simple and quick to prepare but also packed with nutrients from the added vegetables. Perfect for family gatherings or casual snacking, this dish can easily be made spicy or mild according to your preference, making it ideal for everyone in the household.
How to Make Kuzhi Paniyaram
Ingredients:
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 6-8 curry leaves
- ½ cup finely chopped onions
- 1 teaspoon finely chopped green chilies
- ¼ cup grated carrot
- 2 tablespoons grated fresh coconut
- 3 cups idli or dosa batter
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 teaspoon salt (or to taste)
- Oil for cooking
Directions:
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and curry leaves; let them crackle for 4-5 seconds.
- Add chopped onions, green chilies, grated carrot, and fresh coconut, frying for 3-4 minutes while stirring frequently.
- Remove the pan from heat and incorporate the mixture into the idli or dosa batter.
- Stir in chopped cilantro, asafetida, and salt, mixing well to combine.
- Heat a paniyaram chatti or Aebleskiver pan over medium heat. Once hot, add ¼ teaspoon oil to each cavity.
- Pour spoonfuls of the batter into the cavities, filling them almost full.
- Cover the pan with a lid and cook for 3-4 minutes until the paniyaram are brown and crispy on the bottom.
- Carefully flip each paniyaram using a wooden skewer or spoon and cook on the other side for another 2-3 minutes.
- Remove the cooked paniyaram to a plate. Repeat the process with any remaining batter, keeping the finished paniyaram warm in a hot case until ready to serve.
How to Serve Kuzhi Paniyaram
Kuzhi Paniyaram is best served hot with a variety of accompaniments such as coconut chutney, tomato chutney, or sambar. These dips enhance the flavors of the paniyaram, making them a delightful snack for any occasion. You can also garnish with some fresh cilantro for an added touch of freshness.
How to Store Kuzhi Paniyaram
While Kuzhi Paniyaram is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the paniyaram in a toaster or an oven to restore some of their original crispiness before serving.
Tips to Make Kuzhi Paniyaram
- Ensure your batter is fermented well for a fluffier texture.
- Adjust the spices and vegetables according to your taste for varying flavors.
- Experiment with other ingredients like bell peppers or peas for a different twist.
- Don’t overcrowd the paniyaram pan; it’s better to cook in batches for even cooking.
Variation
You can easily customize Kuzhi Paniyaram by incorporating different vegetables like bell peppers, spinach, or peas. For a enriched taste, consider adding herbs such as mint or cilantro, or even a sprinkle of cheese for a fusion twist!
FAQs
Can I use store-bought batter for Kuzhi Paniyaram?
Yes, store-bought idli or dosa batter can be used; just ensure it’s of good quality for the best results.
Is Kuzhi Paniyaram gluten-free?
Yes, as long as you skip the asafetida (hing), which contains gluten, this dish is naturally gluten-free.
Can I make Kuzhi Paniyaram ahead of time?
Yes, you can prepare the batter a few hours in advance and keep it refrigerated. Just cook them fresh when ready to serve for the best taste and texture.
Kuzhi Paniyaram
Ingredients
For the paniyaram mixture
- 3 cups idli or dosa batter Use fermented batter for best results.
- 1 tablespoon oil For sautéing.
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 6-8 pieces curry leaves
- ½ cup finely chopped onions
- 1 teaspoon finely chopped green chilies Adjust according to spice preference.
- ¼ cup grated carrot
- 2 tablespoons grated fresh coconut
- 2 tablespoons chopped cilantro Fresh coriander leaves.
- ¼ teaspoon asafetida (hing) Skip for gluten-free.
- 1 teaspoon salt Or to taste.
- 1 teaspoon oil For cooking in the paniyaram pan.
Instructions
Preparation
- Heat oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and curry leaves; let them crackle for 4-5 seconds.
- Add chopped onions, green chilies, grated carrot, and fresh coconut, frying for 3-4 minutes while stirring frequently.
- Remove the pan from heat and incorporate the mixture into the idli or dosa batter.
- Stir in chopped cilantro, asafetida, and salt, mixing well to combine.
Cooking
- Heat a paniyaram chatti or Aebleskiver pan over medium heat.
- Once hot, add ¼ teaspoon oil to each cavity.
- Pour spoonfuls of the batter into the cavities, filling them almost full.
- Cover the pan with a lid and cook for 3-4 minutes until the paniyaram are brown and crispy on the bottom.
- Carefully flip each paniyaram using a wooden skewer or spoon and cook on the other side for another 2-3 minutes.
- Remove the cooked paniyaram to a plate. Repeat the process with any remaining batter.
