Breakfast Kids South Indian


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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.


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:

How to make Paniyaram:

Step1: Heat a small skillet or pan over a low-medium flame. When the pan is hot, add the oil. Once the oil is shimmering, add black mustard seeds, split gram dal(chana dal), urad dal, cumin seeds and asafoetida. Reduce the heat to low and cook until seeds pop.
Step2: Add the chopped ginger, green chilies and curry leaves. Saute for 30 secs until the curry leaves are fragrant.
Step3: Add finely chopped onion and cook for 2-3mins, until the raw smell evaporates. Do not brown the onions.
Step4: Now add finely chopped green and red bell pepper (capsicum). Season it with some salt and mix it well. You may also add choice of your veggies like carrot, cabbage etc. Cook for 2-3 mins on low-medium flame.
Step5: Turn off the stove and keep this aside.
Step6: Take some paniyaram (appam) or dosa batter in a bowl and add the cooked mixed vegetable mixture into it. Add grated coconut and fresh coriander leaves.
Step7: Mix it well. If the batter is very thick then add 1-2 teaspoon of water. The batter should be slightly thick not runny.
Step8: Heat the paniyaram skillet over medium-high heat and pour some oil into the molds. Now fill the cavities three-quarters full with batter. (Do not overfill them).
Step9: Once you have filled all the holes, immediately cover the pan with the lid and reduce the heat to medium-low. Let it cook for 4-5 mins on one side. Then gently using a toothpick or wooden stick carefully turn them upside down.
Step10: Let the other side cook for 3-4 mins, until the pancakes are golden brown.
Step11: Remove the paniyaram from the pan and serve hot with your favorite chutney.



  • 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.

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