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Chettinad Kuzhi Paniyaram - Dosa and Idli Batter Delicacies!
Make your breakfast more exciting with a new take on the humble paniyaram. Chettinad Kuzhi Paniyaram is a fluffy and delicious dish that you can make with leftover dosa idli batter. When you are in a hurry and need a quick breakfast option, this recipe will never let you down. This is an authentic recipe that has been handed down across generations. And, you can be assured that they will be welcomed with tons of excitement every time you prepare them. The best part about the Chettinad kuzhi paniyaram is the balance of spices and the slight hint of sweet from the coconut.
Chettinad Kuzhi Paniyaram Info:
Prep Time
15 MinsCook Time
20 MinsTotal Time
35 MinsCuisine
IndianCategory
Breakfast or SnackChettinad Kuzhi Paniyaram Ingredients (6 Servings):
For Paniyaram:
- 500 ml Dosa Idli batter
- 3 tablespoons of sago/sabudana
- Salt if needed
- 1/2 cup of vegetable oil
For Tempering:
- 2 teaspoons of vegetable oil
- 1/2 teaspoon of mustard seeds
- 1 Finely chopped onion
- 4 finely chopped green chillies
- 3/4 cup of freshly shredded coconut
Step-by-Step Instructions:
- Soak the sago in 1/2 cup of water for 30 minutes. Then, grind it to make a fine paste. Set this aside.
- In a heavy bottomed pan, heat some oil. Add the mustard seeds and allow them to splutter. Then mix in the chopped onions and green chillies. Fry them well till the onions become soft and release a distinct aroma.
- When the onions are cooked, add the shredded coconut. Fry until you get the aroma of the coconut. Then take the pan off the heat and let it cool.
- Mix this seasoning into the dosa idli batter. Fold gently till all the ingredients are mixed well.
- Mix in the paste that you have made from sago. Add salt only if necessary.
- Grease the paniyaram pan. Also known as an appe pan or a paniyarakkal, this utensil is easily available in stores or online. It has small holes to cook each appe. These holes are deeper than the ones you normally have in an idli pan or stand.
- Add one tablespoon of the dosa idli batter into each of the holes. Make sure you do not fill the hole completely.
- Cover the pan and let it cook for about 2 minutes.
- When the batter begins to leave sides and appears crisp around the edges, turn the paniyarams over.
- Let the other side cook for about a minute.
- When both sides are crispy and golden brown, your paniyarams are ready to eat.
Chettinad Kuzhi Paniyarams taste great when served with freshly prepared sambar. You can even make a simple coconut chutney to go on the side. A personal favourite is spicy kuzhi appam with some mazhaga pudi or chutney powder and oil.
