Kuzhi Paniyaram, I first had them when my grandma made it for us all (her grandchildren including my cousins) with the leftover idli-dosa batter with coconut and tomato-onion chutney. She was a great cook, those authentic recipes she used to make...yumm !! I miss her
Recently i got so reminded of her and i had some batter. So i quickly made this for breakfast. It is very easy to make and a perfect dish for a rainy day with a spicy chutney. All you need is idli or dosa batter and paniyaram pan.
Lets see how it is made !!
Ingredients :
Idli-dosa batter - 3-4 cups
For tempering :
Mustard seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Chana Dal - 1/2 tbsp
Onion - 1 big finely chopped
Green Chillies - 2 small / 1 big chopped finely
Curry leaves - 1 sprig
Coriander leaves - finely chopped
Hing - 1 pinch
Oil - 1 tbsp
Salt - To taste
Method :
1. Heat a kadai, add oil, mustard seeds and allow it to splutter. Eventually add urad dal, chana dal, green chillies, hing, curry leaves and saute
2. Tip in the onions and fry until it turns pink and shiny. Add required salt and coriander and remove from flame. Cool this for 5-10 minutes
3. Add the seasoning to the batter and mix until everything combines
4. Heat the paniyaram pan, add oil (little oil if it is a non-stick pan, else 1/2 spoon oil in each hole)
5. Pour in the batter in each hole until it is almost full. Do not pour it brimming, there needs some space for it to bulge and cook
6. Keep in medium-low flame, cover and cook
7. Flip it with a stainless steel rod ir tooth pick and cook it in the same way
8. Once golden brown rings appear remove from flame. Serve hot with tomato / onion chutney.
TIP :
You can also add grated carrot, coconut for a variation to make it more nutritious.
DIVI !!
Recently i got so reminded of her and i had some batter. So i quickly made this for breakfast. It is very easy to make and a perfect dish for a rainy day with a spicy chutney. All you need is idli or dosa batter and paniyaram pan.
Lets see how it is made !!
 |
| a paniyaram pan |
Idli-dosa batter - 3-4 cups
For tempering :
Mustard seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Chana Dal - 1/2 tbsp
Onion - 1 big finely chopped
Green Chillies - 2 small / 1 big chopped finely
Curry leaves - 1 sprig
Coriander leaves - finely chopped
Hing - 1 pinch
Oil - 1 tbsp
Salt - To taste
Method :
1. Heat a kadai, add oil, mustard seeds and allow it to splutter. Eventually add urad dal, chana dal, green chillies, hing, curry leaves and saute
2. Tip in the onions and fry until it turns pink and shiny. Add required salt and coriander and remove from flame. Cool this for 5-10 minutes
3. Add the seasoning to the batter and mix until everything combines
4. Heat the paniyaram pan, add oil (little oil if it is a non-stick pan, else 1/2 spoon oil in each hole)
5. Pour in the batter in each hole until it is almost full. Do not pour it brimming, there needs some space for it to bulge and cook
6. Keep in medium-low flame, cover and cook
7. Flip it with a stainless steel rod ir tooth pick and cook it in the same way
8. Once golden brown rings appear remove from flame. Serve hot with tomato / onion chutney.
TIP :
You can also add grated carrot, coconut for a variation to make it more nutritious.
DIVI !!
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