Kuzhi Paniyaram
Bite-sized crisp-edged dumplings made from fermented dosa batter studded with onion and curry leaves, cooked in a special dimpled pan.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Cast-iron paniyaram pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 6 g
- calories
- 220 kcal
Instructions
- 1
Heat a little oil in a pan. Add the mustard seeds and urad dal until they sizzle and pop.
- 2
Add chopped onion, green chilli, ginger and curry leaves. Fry gently until the onion softens.
- 3
Let the fried spice mix cool. Stir it into the fermented batter along with grated carrot and salt.
- 4
Heat the paniyaram pan (moulded griddle). Add a few drops of oil into each round mould.
- 5
Pour the batter into each mould. Fill each hole about three-quarters full.
- 6
Cook on medium heat. Wait until the base turns golden and small bubbles appear on top.
- 7
Carefully flip each ball with a wooden skewer or spoon. Cook the other side until golden and crisp.
- 8
Serve hot straight from the pan with coconut chutney.
Chef's tips
Do not overfill the moulds so the balls have room to turn cleanly. A well-seasoned cast-iron pan gives the crispiest crust.
Ingredient substitutions
- idli batter → leftover dosa batter
Storage
Best eaten fresh; can be refrigerated for a day.
Reheating
Reheat on a tava with a few drops of oil to regain crispness.
Common mistakes to avoid
- •Using batter that is too runny, which sticks to the pan and will not hold its shape
- •Flipping the balls too early before the base has properly set
Serving suggestions
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