Kuzhi Paniyaram or Kara Paniyaram
Kuzhi Paniyaram or Kara Paniyaram is a perfect treat with left over Idli-dosa batter as a breakfast or pairs wonderfully with a cup of tea, as an evening snack when served with your favourite chutney.
Servings: 14 to 18
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
Adjust spice levels with green chillies.
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.
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.