All nostalgic memories are made through food. Or at least the food enthusiast in me tries to connect memories with food, transporting me back to the past. I can only think of Chennai…The Grand Sweets, the moment the word Kuzhi Paniyaram or Kara Paniyaram is referred to. Today I’m going to call this recipe paniyaram to make it simple.
Wish I were back in Chennai…could have just driven to “The Grand Sweets” and ordered some of these hot paniyarams. I’m sure people associated with Chennai would definitely understand what I mean. Yes… your guess is right!!…..We get freshly prepared fantastic hot, fluffy puffed up paniyarams oozing with oil. It blew my mind the first time I had them. That’s where my love for these cute little balls started. Hope you guys get a chance to experience this. I can keep talking on and on about my love for one of my favourite sweet shop, scratch that, the one and only favourite sweet shop, The Grand Sweets 
.
Coming back to Hannover…It’s heavily snowing here….I am sitting and thinking longingly of how good it would be to tuck in some hot snacks. I have some left over idly-dosa batter. The only healthy snack I can think of at the moment, which can be prepared in a jiffy is hot and crispy paniyarams. I call them healthy because I use very little oil…..I really mean it ;-). But let me tell you that the pictures I’m posting today were taken a while ago when I prepared the same when my children were home for vacation ;).
Kuzhi Paniyaram or Kara Paniyaram is a perfect treat with left over Idli-dosa batter when you are tired of eating idli and dosa the first 2 or 3 days . It’s perfect as a breakfast or pairs wonderfully with a cup of tea, as an evening snack. I’m calling it Kara (spicy) Paniyaram because there is also a sweet version, which I would be sharing sometime later.
You don’t need any crazy ingredients other than a paniyaram pan to make today’s recipe. Just a few simple things, mixed together and cooked in a paniyaram pan with very little oil to make surprisingly outstanding paniyarams. They are so darn easy to make.
Off to the recipe for Kuzhi Paniyaram or Kara Paniyaram!!
Step-by-Step process in making Kuzhi Paniyaram or Kara Paniyaram:
Quick Video: Chettinad Kuzhi Paniyaram
- Please refer to my previous post on how to prepare idli-dosa batter.
- Take Idli-Dosa batter in a bowl. To this add finely chopped onion, green chillies, coriander, curry leaves, cumin seeds, salt and mix well.
- Heat paniyaram pan over medium heat with few drops of oil in each mould.
- Once the pan is hot, pour the batter with the help of a spoon into each mould.
- Close the pan with a lid and let it cook for 2 to 3 minutes over low heat.
- Remove the lid and turn each paniyaram upside down with the help of a fork.
- Drizzle few drops of oil, close the lid and let it cook on the other side for another 2 to 3 minutes.
- Once cooked, insert a toothpick to check doneness. The toothpick should come out clean when inserted.
- Remove paniyarams onto a serving plate and repeat the process with the rest of the batter and turn off the heat.
- Serve hot paniyarams with any of your favourite chutney or sambar. Today I’m serving with mixed vegetable sambar and peanut chutney.
Kuzhi Paniyaram or Kara Paniyaram
Ingredients
- 1 cup idli-dosa batter
- 1 medium sized onion finely chopped
- 1 to 2 green chillies
- 1 teaspoon cumin seeds
- 1 spring curry leaves finely chopped
- A fistful coriander leaves finely chopped
- Required salt
- 1 to 2 Tablespoons vegetable oil
Instructions
- To the Idly-Dosa batter in a bowl add finely chopped onion, green chillies, coriander, curry leaves, cumin seeds, salt and mix well.
- Heat paniyaram pan over medium heat with few drops of oil in each mould.
- Once the pan is hot, pour the batter with the help of a spoon into each mould.
- Close the pan with a lid and let it cook for 2 to 3 minutes over low heat.
- Then remove the lid and turn each paniyaram upside down with the help of a fork.
- Drizzle few drops of oil, close the lid and let it cook on the other side for another 2 to 3 minutes.
- Once cooked, insert a toothpick to check doneness. The toothpick comes out clean when inserted.
- Remove paniyarams onto a serving plate and repeat the process with rest of the batter.
- Serve with your favourite chutney or sambar. I have served with mixed vegetable sambar and peanut chutney.
Notes
Since it is a non-stick pan, quantity of oil is purely your choice.
Be careful while adding salt because the idli-dosa batter already has salt added to it before fermentation.
Never use freshly ground idly-dosa batter, use the last set of batter.
You can also use shallots instead of regular onion to enhance the taste.
You can use grated carrot, peas, or any vegetable to make it healthy.
There is another method to prepare paniyarams. You can temper all the ingredients in one tablespoon of oil along with a teaspoon of mustard seeds and transfer this to the idli-dosa batter and make paniyarams. I mostly prepare it as I mentioned in the above post.
Always cook over low flame to get a crunchy and crispy outer layer while the interior of the paniyaram will be soft and spongy.
Happy Cooking 🙂
Cheers!!
Padma.
