Kuzhi Paniyaram

What Is A Paniyaram

Paniyaram is a South Indian delicacy that comes from the Chettinad cuisine. They are like dumplings or donut holes that are crispy on the outside and soft inside. They can be sweet or savory and prepared using fermented lentil and rice batter. It is known as Kuzhi (means pit) paniyaram in Tamil, and Ponganalu in Andhra.

The batter is very similar to the idli and dosa batter. That is why you can also use leftover idli/dosa batter especially if its about to get sour, to make savory paniyaram. In this kuzhi paniyaram or kara (spicy in Tamil) paniyaram recipe, the batter is tempered with spices, herbs and veggies to make it more flavorful. It's cooked in a special Appe pan similar to an Aebleskiver Pan that's used to make Danish pancake balls.

Appe Pan Benefits

Appe pan is a great asset in the kitchen. One can really get creative with its use. I use it to make recipes like fritters, koftas, paniyaram, vadas, etc. Basically anything that is deep-fried can be made in this pan with very little oil in comparison to frying. It still gives these kara paniyaram a crispy golden texture cooks it evenly. My grandma owned a cast iron pan unlike the non stick ones we get today. That pan required more oil to cook the paniyaram.

1. Transfer the idli or dosa batter to a mixing bowl.
2. Heat oil in a pan, temper mustard seeds. Once they crackle, add torn curry leaves, urad dal, and minced green chillies. Fry this for 2 minutes on medium flame. Pour this tadka over the batter and give it a mix.
3. Add chopped onions to the bowl.
4. Followed by chopped beets.

5. Then add chopped cilantro along with salt. If your idli/dosa batter already has salt, then add more only if needed.  
6. Mix it all together.
7. Heat the appe pan, add a few drops of oil in each mold.  Pour a spoonful of the batter or until ¾ of the paniyaram mold. 
8. Cover the pan and allow the batter to cook for 2-3 minutes on a low or medium flame. Once the edges turn golden, turn each paniyaram with a wooden skewer or spoon and cook the other side as well until crisp. Chef Tip - Turn once or twice for even cooking if required. To check if its fully cooked, you could insert a toothpick to see if it comes out clean. Repeat same for rest of batter. Fill each cavity with oil, let it heat up a bit and then pour the batter.

Serving suggestions 🍽 

Serve these mouthwatering savory paniyaram with sambhar, rasam, or Molagapodi. Coconut or any kind of Chutney or ketchup also makes a great condiment to go with it. Paniyaram can be served for breakfast or as an evening/after school snack along with Filter Coffee. They can also be served as party appetizers.

This South Indian breakfast can also be packed in lunchboxes. It's also good for picnics or as on-the-go-snacks. Since this is easy and quick to make than making dosa or idli, it's perfect for large families. You can make a large batch in one go.

Top recipe tips 💭

Feel free to add more veggies of your choice to the batter like carrots, spinach, potatoes, cabbage, etc. If your batter already has salt, add more only if needed. You can also add grated or shredded cheese to the batter. If you love the flavor, add coconut pieces to the batter. First add oil in each cavity and heat the appe pan. Fill each cavity only ¾th as it will puff up. Ensure the pan is hot when you pour the batter. Cook them covered on a low-medium flame. When cooking in the appe pan, use skewers to turn them. Keep the flame on low to medium. Keep an eye as they can get burnt. They just need to turn golden brown. 

Recipe FAQs 📖