Kuzhi Paniyaram is a regular South Indian breakfast/dinner recipe. This is very often easily prepared using the leftover idli batter. The traditional method of making paniyaram batter is a little bit different from the normally used idli batter. Soon I will share the traditional method too.
Using idli batter too we can get crispy out and soft in paniyaram. Either you can use non-stick appe pan or iron appe pan. It is important to use sour batter. Usually, we use 4th or 5th-day leftover batter to make paniyaram. Because sour batter paniyaram tastes best. You can either add ghee or oil. As we are using idli batter it is necessary to add rice flour as it gives crispy texture on the outside.
Make sure to mix the batter to idli batter consistency. You can even add 1/4 cup of grated coconut or finely chopped coconut to the batter. You can even add any sauteed finely chopped veggies of your choice to make vegetable paniyaram. Cook on low flame till the center is cooked well.
The actual technique to make round paniyaram is to cook batter on low flame. Use small burner to make paniyaram. I flip paniyaram up to 4 times to get crispy out as well as the round shape. The secret to getting the perfect round shape is once you pour the batter wait for a min. The outer crust would be cooked slightly and the inner batter will be not cooked. At this stage, flip the paniyaram and the batter will start to flow so that you will get a nice round shape.
Now add oil and leave it until this side is cooked. Now flip back to the same side and leave it on low flame until it gets crisp. Once it turns crispy again flip to the other side and wait until the other side also turns crispy. And here you go with perfect round crispy paniyaram. Now let us see how to prepare this recipe.
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- 4 cups Idli batter sour leftover batter
- 2 tbsp Rice flour
- 1 Onion finely chopped
- 2 Green chilies finely chopped
- 1 strand Curry leaves finely chopped
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Chana dal/kadalai paruppu
- salt to taste
- 2 tbsp oil to saute onion
- oil to drizzle on paniyaram
- Heat a pan and add 2 tbsp of oil. Once oil gets heated add mustard seeds, chana dal and let it crackle. Then add onion, green chilies, curry leaves, a little salt for onion and saute until onion turns translucent. Once done switch off the flame and let it cool completely.
- Take four cups of idli batter in a bowl(I used measuring cups). Add the sauteed onion and rice flour in the idli batter. Now mix it thoroughly without any lumps. Adjust the consistency by adding the water. The batter should be Idli batter consistency.
- Heat the paniyaram pan and add oil to each pit. Fill each pit with 3/4th batter. Cook on low flame. Once outer crust gets cooked, flip it to another side. Add oil to this side too. Cook on both sides until paniyaram turns golden brown. Serve hot with coconut or onion tomato chutney.
- It is important to use sour batter. Usually, we use 4th or 5th-day leftover batter to make paniyaram. Because sour batter paniyaram tastes best.
- You can either add ghee or oil.
- As we are using idli batter it is necessary to add rice flour as it gives crispy texture on the outside.
- Make sure to mix the batter to idli batter consistency.
- You can even add 1/4 cup of grated coconut or finely chopped coconut to the batter.
- You can even add any sauteed finely chopped veggies of your choice to make vegetable paniyaram.
- Cook on low flame till the center is cooked well.
Delicious and crispy Kuzhi Paniyaram is ready to relish. Serve hot with any chutney of your choice.
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