Teresa's Recipes
Kuzhi Paniyaram
Kuzhi Paniyaram is a cherished South Indian delicacy, traditionally made with a fermented batter of rice and lentils. With a crisp exterior and a soft, fluffy interior, it's an ideal choice for breakfast or a mid-day snack. This recipe hails from the Chettinad region, known for its vibrant cuisine and the distinct flavors of mustard seeds and curry leaves. Enjoy these bite-sized delights with a side of coconut chutney or sambar for a truly authentic experience.
Ingredients
- 2 tablespoons, plus extra for the paniyaram pan Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1, finely chopped Onion
- 2, finely chopped Green chillies
- 1 inch piece, finely chopped Ginger
- 10-15, finely chopped Curry leaves
- 2 cups Idli/dosa batter
- to taste Salt
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Snack
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 210
- Fat: 6g
- Carbs: 32g
- Protein: 6g
- Sodium: 100mg
- Sugar: 1g
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add urad dal to the pan. Cook until the dal turns golden brown.
- Add chopped onions, green chillies, ginger, and curry leaves to the pan. Saute until the onions turn transparent.
- Transfer the sauteed mixture to the idli/dosa batter. Add salt to taste and mix well.
- Heat the paniyaram pan and drizzle a bit of oil in each mould.
- Pour the batter into each mould, filling them up to three-quarters full.
- Cover the pan and cook on medium heat until the lower side of the paniyarams turn golden brown.
- Flip each paniyaram using a spoon or skewer and continue to cook until the other side turns golden brown.
- Serve the paniyarams hot, accompanied with coconut chutney or sambar.
Tips
- For a different flavor profile, you can add finely chopped vegetables like carrots, peas or capsicum to the batter.
- Always serve Kuzhi Paniyaram hot for the best taste.