Kuzhi Paniyaram, quiet popular breakfast/ snack item in South India, mainly in the Chettinad region. There are two varieties in this.
1)Kaara paniyaaram (Savoury/ Spiced )
2) Inippu paniyaaram (Sweet)
The batter for "kaara paniyaaram" is similar to Dosa / Idly.....what makes it different & special is the shape & the style it's been cooked.
Outside South India it's not as popular like Dosa/ Vada/ Idly ....but I can see quiet few small restaurants are coming up with this item in their menu.
"KUZHI" means hole. The pan in which it's made contains lots of "kuzhis" not exactly a hole but it's something like a Muffin mould.
Kara Paniyaaram
Dosa batter - 250 gms
Chopped onions - 10 gms
Green chillies - 2 No's
Mustard seeds - 5 gms
Curry leaves - few (finely chopped)
Coriander leaves- few (finely chopped)
Ginger- chopped - 5 gms
Cumin Seeds - 5 gms
Hing - 2 gms
Turmeric - 2 gms (optional)
Oil - 20 ml
Heat oil, add mustard seeds & ginger, chillies, curry leaves, onion & hing. Add the tempering to the batter. Grease the paniyaaram mould. Make it hot.
Pour a spoon of batter in each hole. Cover it with a lid. Turn it around & cook it for few more minutes & take it off from the pan.
It goes well with coconut chutney.
Chef's tip : Non- stick paniyaaram pans are available in the market. It's easy to use, clean & it consumes less of oil.
I personally like to use the traditional iron pan. Care should be taken before making paniyarams. Such as making sure the pan is not rust. Clean it properly, wipe it with a dry cloth & apply little bit of oil , wipe it again & then store. If the paniyaaram doesn't comes out off the pan then heat the pan , add some chopped onion; allow them to cook for a while. Alternatively beat an egg & pour it in the mould along with oil & wipe it off clean & then restart the process.
Your choice of finely diced vegetables can be added to the batter (cabbage, peas,carrots,beans,etc...)
Apply the coconut chutney on top of the paniyaram & place another one top & hold them together with a tooth pick & name it as "paniyaaram sandwich)
It can be used in cocktail parties as a snack.
1)Kaara paniyaaram (Savoury/ Spiced )
2) Inippu paniyaaram (Sweet)
The batter for "kaara paniyaaram" is similar to Dosa / Idly.....what makes it different & special is the shape & the style it's been cooked.
Outside South India it's not as popular like Dosa/ Vada/ Idly ....but I can see quiet few small restaurants are coming up with this item in their menu.
"KUZHI" means hole. The pan in which it's made contains lots of "kuzhis" not exactly a hole but it's something like a Muffin mould.
Kara Paniyaaram
Dosa batter - 250 gms
Chopped onions - 10 gms
Green chillies - 2 No's
Mustard seeds - 5 gms
Curry leaves - few (finely chopped)
Coriander leaves- few (finely chopped)
Ginger- chopped - 5 gms
Cumin Seeds - 5 gms
Hing - 2 gms
Turmeric - 2 gms (optional)
Oil - 20 ml
Heat oil, add mustard seeds & ginger, chillies, curry leaves, onion & hing. Add the tempering to the batter. Grease the paniyaaram mould. Make it hot.
Pour a spoon of batter in each hole. Cover it with a lid. Turn it around & cook it for few more minutes & take it off from the pan.
It goes well with coconut chutney.
Chef's tip : Non- stick paniyaaram pans are available in the market. It's easy to use, clean & it consumes less of oil.
I personally like to use the traditional iron pan. Care should be taken before making paniyarams. Such as making sure the pan is not rust. Clean it properly, wipe it with a dry cloth & apply little bit of oil , wipe it again & then store. If the paniyaaram doesn't comes out off the pan then heat the pan , add some chopped onion; allow them to cook for a while. Alternatively beat an egg & pour it in the mould along with oil & wipe it off clean & then restart the process.Your choice of finely diced vegetables can be added to the batter (cabbage, peas,carrots,beans,etc...)
Apply the coconut chutney on top of the paniyaram & place another one top & hold them together with a tooth pick & name it as "paniyaaram sandwich)
It can be used in cocktail parties as a snack.
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