Kuzhi Paniyaram Recipe made using Idli Batter | Paniyaram Recipe | Simple and Yummy Recipes

Kuzhi Paniyaram is a regular South Indian breakfast or dinner recipe, also it can be served as an evening snack too along with various chutneys. It is called paddu in kannada, ponganalu in Telugu, and paniyaram in Tamil. I mostly prepare this paniyaram recipe using homemade leftover idli batter.

 For making this paniyaram recipe, we need the paniyaram cookware. Either you can use a non-stick pan or an iron pan. There are so many brands selling this paniyaram cookware. And it comes in nonstick, iron, indalium material. I use Indalium material.

 It is important to use the fermented batter to make this paniyaram. We cant use freshly ground batter. We always use the 4 or 5th day of leftover idly batter, because the sour batter tastes best. So if you have sour idli or dosa batter that you cannot use to make idli or dosa, then try making this paniyaram recipe. Make sure to mix the batter to idli batter consistency, it should neither be thick nor too watery.

The technique to make this paniyaram recipe is to use a small burner and cook the batter on low flame so that you will get an amazing textured paniyaram. The end result will be crispy on the outside, and soft and spongy on the inside.

There are so many versions of making paniyaram like sweet paniyaram, masala paniyaram, muttai paniyaram ( egg ), vegetable paniyaram,  stuffed paniyaram etc... and the list goes on.

Cuisine: South Indian Cuisine
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves : 3

Ingredients :

• 5 cups of sour leftover Idli Batter
• 1 onion, finely chopped, large sized
• 2 Green chilies, finely chopped
• Few curry leaves, finely chopped
• 1 tbsp Bengal gram / kadalai paruppu / chana dal
• 1 tsp Mustard seeds
• Salt to taste
• Oil for drizzling
• 1 to 2tbsp Oil to saute onions

Method :

• Heat oil in a kadai / wok / pan. When hot add chana dal, and mustard seeds and let it crackle.

• Then add the finely chopped onions, green chilies, curry leaves, and salt to it. Saute until onions turn translucent.

• Once done switch off the flame and allow it to cool completely.

• Then add the onions to the batter and mix it thoroughly without any lumps.

• Next heat the paniyaram pan, and add 1/4 tsp oil to each pit. Fill each indent or pit with 3/4 batter. Cook on low flame for 2 minutes. Drizzle some oil on the sides of the paniyaram.

• Then gently turn the paniyaram, drizzle some oil and cook the other side for 1 to 2 more minutes.

• Serve hot with coconut chutney or tomato chutney. Or any chutney of your choice.

Recipe Notes :

• It is important to use the sour batter to make paniyaram.
• Make sure to mix the batter to idli batter consistency.
• Cook on low flame only.

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