Paniyaram

Kuzhi Paniyaram is one of my favorite dish from South Indian cuisine. It’s a popular South Indian dish that is usually prepared with fermented idli or dosa batter. It is made in a special pan called “paniyaram pan”. Spicy kara paniyaram is perfect for breakfast or can be had as a tea time snack. Today I will share, how to make savory/spicy kara paniyaram with onions, green chili, ginger, and temperings. Adding urad and chana dal makes this paniyaram more delicious. I have added capsicum, coconut and coriander leaves to make it more nutritious. You can add your choice of vegetables to the batter.

I am not a South Indian but when it comes to food, give me some crispy dosa, soft idlis, coconut chutney, and sambhar I will forget everything else. When I was shifting from Mysore to Vadodara, missing my friends were secondary. I was more worried because I will not be getting that authentic taste of South Indian food in Gujarat. On my last day in Mysore I was drinking coconut chutney in a glass this will tell you how much I love South Indian food.

This recipe can be prepared in a jiffy, if you have idly batter and paniyaram pan with you then it will not take more than 20mins. It can also be packed in kid’s lunch box. They will love this for sure. Paniyaram can be either sweet or savory. I will share the sweet version of these small dumplings in the near future.

I served these with coconut chutney and coriander chutney. Add tea or coffee on the side and you are looking at my idea of breakfast heaven.

Note:

You will need a paniyaram or appe pan to make these. This cast-iron or nonstick pan has individual rounded holes to cook the batter in round shapes, making it ideal for pancakes such as these. These pans can be easily found online or at stores.

Preparation Time: 5mins  ∏  Cooking Time: 20mins  ∏  Servings: 2-3 person

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

 2 cups Idli or dosa batter

 1 medium-size onion (finely chopped)

 1/4 cup red and green bell pepper (finely chopped)

 1/4 cup grated coconut (fresh or frozen)

 2 teaspoon peanut oil (or as per your choice)

 1 pinch asafoetida (hing)

 1 teaspoon urad dal

 1/2 teaspoon chana dal

 1/4 teaspoon cumin (optional)

 ½ inch ginger (finely chopped or grated)

 1/2 teaspoon mustard seeds

 5-6 curry leaves (chopped)

 1-2 green chilies (finely chopped)

 3 teaspoon fresh coriander leaves

 Salt as per taste

Tips:

• Cook on low flame, else paniyaram will not get cooked from inside.
• Saute vegetables of your choice like peas, capsicum, carrot, cabbage to make more healthy.
• Try to use a wooden stick or toothpick to turn them to avoid scratching the pan.