Kuzhi Paniyaram, a Chettinad speciaility dish is my family’s favorite dish and also very famous all over Tamil Nadu. I normally make the savory paniyaram as it is preferred by everyone in the family. I follow a simple method of using the idli-dosa batter.
It is a fixed routine in our home that whenever idli dosa batter is made, it is a must that Kuzhi Paniyarams are made. They are a very good alternative from the usual idli dosa fare. I season the batter with finely chopped onions, chillies, curry leaves and dals and make the Paniyarams using a non-stick paniyaram pan. Below recipe uses very less oil and the resulting Kuzhi Paniyarams are full of flavors, nice and crisp from the outside and soft and fluffy from the inside.
Idli Batter – 3 cups
Oil as needed for making paniyarams
Oil 2 tsps
Mustard – 1 tsp
Chana dal – 1 tsp
Urad dal -1 tsp
Jeera or seeragam – 1 tsp
Hing or asafoetida – ½ tsp
Onions – 1 big (if using shallots around 20)
Green chillies – 3 or as needed
Ginger – 1” piece
Curry leaves – a handful
Coriander leaves – ¼ th of a bunch
Salt to season the onions
Preparation time – 10 mins
Cooking time – 3-4 mins per batch or 25 mins
Total time – 35 to 40 mins
Serves 4 people
- Chop onions, green chillies, ginger, curry and coriander leaves finely.
- Heat oil in a pan, add mustard seeds and let them crackle. Add the dals and hing, sauté for half a min.
- Add the onions, green chillies, ginger, curry leaves and salt required for the onions. Saute for two minutes.
- Switch off the flame, toss coriander leaves to the pan and add this to the batter. Mix well. Paniyaram batter is ready.
- Heat the kuzhi paniyaram pan. Add 3-4 drops of oil in each hole and pour the prepared batter till ¾ in each hole. Cook in medium/low flame till golden brown and flip and cook other side too till golden brown. Use a knife or a paniyaram spatula to flip. Remove once done. Repeat for the rest of the batter.
- Serve hot with chutney of your choice.
My family loves the combo – kuzhi paniyaram with Onion Tomato chutney or Peanut chutney.
- Sometimes, I add finely grated carrots or cabbage to the batter and prepare the kuzhi paniyaram.
- You can also add grated coconut to the batter for a variation.