Make Restaurant-Style Kuzhi Paniyaram With This Simple Method

Kuzhi paniyaram is a popular South Indian preparation made using fermented idli or dosa batter. Small portions of batter are cooked in a special pan with round cavities, giving the snack its distinctive shape and lightly crisp exterior.

It is known by different names across South India, including appe and paddu. The basic preparation can be sweet or savoury, but the savoury version with onions, chillies and curry leaves is particularly useful when you have leftover dosa batter.

The recipe is straightforward, and the same batter can be adjusted with vegetables and seasonings to suit your preferences.

Ingredients for approximately 20 paniyaram

• 2 cups fermented idli or dosa batter
• 1 small onion, finely chopped
• 1 small carrot, grated
• 1 green chilli, finely chopped
• 1 tablespoon coriander leaves
• 1 teaspoon grated ginger
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 6 curry leaves, chopped
• A pinch of asafoetida
• 1 tablespoon oil for tempering
• Oil for greasing the pan
• Salt, if required

The batter should be thick enough to hold its shape in the pan. If it is very thin, the paniyaram may not develop a good exterior.

Prepare the tempering

Heat a tablespoon of oil in a small pan. Add mustard seeds and allow them to splutter.

Add cumin seeds, chana dal and urad dal. Stir until the dals begin to turn lightly golden.

Add the chopped curry leaves, ginger, green chilli and asafoetida. Mix briefly, then add the onion and cook until it softens slightly.

Turn off the heat and allow the mixture to cool.

Prepare the batter

Transfer the fermented batter to a large bowl. Add the grated carrot, coriander leaves and prepared tempering.

Mix gently until the ingredients are evenly distributed. Taste a little batter and adjust the salt if necessary.

If the batter has become too thick after refrigeration, add a small amount of water. Do not make it runny.

Cook the paniyaram

Heat a paniyaram or appe pan over a medium flame. Lightly grease each cavity with oil.

Pour batter into the cavities, filling them to around three-quarters of their capacity. This leaves room for the paniyaram to expand slightly as it cooks.

Cover the pan and cook until the lower surfaces turn golden and the tops begin to set.

Use a small wooden skewer or suitable turning tool to turn each paniyaram. Cook the other side until golden and cooked through.

Avoid using very high heat. The outside may brown quickly while the centre remains uncooked.

Serving suggestions

Serve the paniyaram warm with coconut chutney, tomato chutney or a simple coriander chutney.

For a more filling breakfast, pair it with a bowl of sambar. It can also be packed into a lunch box once cooled slightly.

Variations to try

You can add finely chopped capsicum, sweet corn or grated beetroot to the batter. Keep the vegetable pieces small so that they cook properly.

For children who prefer mild flavours, reduce the green chilli and use more carrot. For adults who enjoy a stronger taste, add a little crushed black pepper.

Tips for consistent results

Use properly fermented batter for a light texture. Grease the cavities before every batch, and allow the pan to heat evenly before pouring in the mixture.

If the paniyaram sticks, give it a little more time to cook before turning it. A well-set surface releases more easily than one that is still wet.

Kuzhi paniyaram is a useful way to give leftover batter a different form, turning a familiar breakfast ingredient into a snack that can be served at almost any time of day.