Kuzhi Paniyaram
A popular South Indian snack made from fermented rice and lentil batter, seasoned and cooked into crispy dumplings, perfect for breakfast or as an evening snack.
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.
Notes
Kuzhi Paniyaram is best served hot with a variety of accompaniments such as coconut chutney, tomato chutney, or sambar. Ensure your batter is fermented well for a fluffier texture. Adjust spices and vegetables according to your taste.