Hi all…Finally am free from my maddening, but wonderful vacation. We went to India for a three week vacation, and those three weeks felt like eternity! Seriously, I have never had such a hectic vacation, and have never neglected my blog for this long! I feel so bad 🙁
We all got fever a day before we traveled back, and the flight journey made us super tired. It took us a week to recover from fever and tiredness! Thanks to all our dear friends who lavishly pampered us with food and help when we came back! I wonder how I would have managed without such friends…. Thanks guys!
Now that things are almost back to normal, i am going to plunge right back to blogging!
Today I have decided to share with you the simple, humble but delicious kuzhi paniyarams. Kuzhi paniyarams can be made sweet or savory. I am sharing the savory version of kuzhi paniyaram. I made this couple of years back and it remains to be a favorite snack. It’s slightly crunchy on the outside and soft inside. Try it, coz i’m sure you would love it! 🙂
You can make this in a paniyaram pan or unniyappa chatti. I used my non-stick unniyappa chatti. It goes very well with tomato chutney or chutney/sambar. You can have paniyarams for breakfast or as an afternoon snack. Try it if you have some leftover idli-dosa batter or crave a change from the usual idli / dosa.
1. Idli batter – 2 cups
2. Oil – 2 tsp
3. Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Ginger – 1 tsp, minced
Green chilies – 1 – 2, finely chopped
Curry leaves –8, finely chopped
Onion – 3 – 4 tbsp, finely chopped
Asafoetida / hing / kaya podi – 1 pinch
Grated coconut – 1.5 tbsp
4. Cilantro – 2 tbsp, finely chopped
5. Salt – To taste
6. Oil – As required
1. Heat 2 tsp oil in a small pan. Splutter mustard seeds and fry urad dal. Next add ginger, green chilies, curry leaves, onion and hing. Saute until onion turns transparent. Add grated coconut, if using. Stir for a minute and switch off. Sprinkle chopped cilantro. Add this seasoning to the idli batter. Mix well and taste-check for salt.
2. Heat a kuzhi paniyaram pan at medium heat and pour 2 – 3 drops oil in each of the holes. Pour a tbsp batter in each of the holes and cook for a few minutes until the bottom part of the paniyaram turns golden brown. Flip using a skewer and cook for a few more minutes until the outside turns crunchy. Serve with tomato chutney / sambar / coconut chutney.
Use 2 -3 day old idli batter for this recipe. If the idli batter is very thick, dilute it with a bit of water.
If the paniyarams don’t puff up well, add a pinch of baking soda to the batter.