Kuzhipaniyaram is a South Indian snack which originates from chettinad region of Tamilnadu. Kuzhipaniyaram comes in sweet, salt and spicy flavors based on the mixing.
Note: This dish is not recommended for calory-conscious friends.
Kuzhipaniyaram is highly recommended for tea-time snack or for 4’O clock-back-from-school snack.
Ingredients for Kuzhipaniyaram:
Base batter is the same as ‘Dosa batter’. So, I am not going to explain it here.
Rest of the ingredients:
- Tomato – medium 1 no. – finely chopped
- Onion – medium 1 no. – finely chopped
- Carrot – 3 spoons – grated
- Green chilly – 5 no. – finely chopped
- Ginger – 1 inch piece – finely chopped
- Curry leaves – chopped
- Coriander leaves – chopped
- Bengal gram (Kadala parippu) – 2 tbsp
- Mustard – 1 tsp
- Oil and Salt – as needed
Heat a frying pan, pour 4 tbsp cooking oil. Once the oil is hot, pop Bengal gram and mustard in it. Add (in order) green chilly, onion, ginger and saute it until the onion is semi transparent and mushy. Once done, add Tomato and carrot. Add salt to taste and fry until the whole thing turns into a pasty mass.
Add this paste into Dosa batter + Curry leaves + Coriander leaves. Mix well. Now the batter is ready.
Heat the paniyara pathram (shown in the picture).
Heat one tea spoon oil in each pod. Once oil is hot, pour the mixed batter to 3/4th of the pod. Because the paniyaram will expand to fill the rest of the space. Once the initial boiling is settled down, with help of a skewer, turn the paniyaram up-side down. Batter from the center will flow out in this process. Never mind it, by practice, you can reduce the ‘turn around time’, in turn control the out flow.
I prefer to do a double fry to get an extra crispness on the outer side. For that, Once the paniyaram is cooked 90%, take it out. Let it cool for a while and fry again (I use little oil for second fry only the grease of previous fry is used).
Serve hot with a choice of Pudhina chutney, Kara chutney, Thick sambar, Hot Tomato sauce.