kuzhi paniyaram

Crispy rice and lentil dumplings made with leftover idli or dosa batter, and served with your favorite chutney

Savory Paniyaram | Kuzhi Paniyaram | Rice and Lentil Dumplings | Video

P 10 mins

C 10 mins

Tempered spices:

tbsp oil

tsp mustard seeds

tsp urad dal (split black gram)

onions

ginger

green chilies

tbsp chopped coriander (cilantro) leaves

tbsp chopped curry leaves

asafetida

Paniyaram:

Heat oil in a small frying pan over...

Heat oil in a small frying pan over medium-high heat. Crackle mustard seeds and urad dal. Add onions, ginger, green chilies, coriander (cilantro) leaves and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions starts to brown. Add asafetida. Stir to combine. Heat through. Remove from heat. Cool completely.

Heat paniyaram pan over medium-low heat. Pour a...

Heat paniyaram pan over medium-low heat. Pour a little oil into each hole. Fill the holes with batter. When one side is browned, flip over to cook the other side. Drain on an absorbent paper towel. Repeat with the remaining batter. Grease the holes with more oil if needed. Set aside.

https://www.youtube.com/watch?v=JSymLW106I0

Get the full recipe: https://nishkitchen.com/savory-paniyaram-kuzhi-paniyaram-rice-and-lentil-dumplings-video/
Batter recipe here: https://nishkitchen.com/south-indian-soft-idli-recipe-video/

Crispy bites of dumplings made with leftover idli or dosa batter

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Spicy Savory Paniyaram | Rice and Lentil Dumplings

Paniyaram are south Indian breakfast &amp; snack made of fermented lentil and rice batter. These are eaten with chutney.

Paniyaram Recipe | Kuzhi paniyaram recipe | Gunta ponganalu

idli batter

onion (medium, finely chopped)

tbsp carrot (grated)

green chilies (chopped)

curry leaves (torn)

coriander leaves

mustard

hing

salt

This section is optional and you can add all the ingredients directly to the batter. But tempering makes the paniyaram flavorful.

Heat a pan with oil and add mustard.

When they crackle, add curry leaves. Saute for a min.

Add onions, chilies and carrots. Saute until the onions turn pink or raw smell disappears.

Then add coriander leaves and hing.

Cool this and add to the batter.

Preparation

Taste the batter and add more salt if needed.

Batter must be of medium consistency not very thin or thick. If needed sprinkle some water.

Grease the paniyaram pan and heat it.

Pour batter up to 3/4 in each mold. Lower the heat and cook for 2 mins. If desired you can cover and cook.

When the base is golden fried, Flip them and cook until golden and cooked inside.

I usually check by poking a paniyaram with a fork or skewer to check if it is done inside.

Serve masala paniyaram with chutney or sambar.

Making kuzhi paniyaram

Paniyaram known as Kuzhi Paniyaram or Gunta Ponganalu are savory, spiced, crisp and soft dumplings made from leftover idli batter. Easy to make this paniyaram snack is vegan and can be made gluten-free by skipping asafoetida in the recipe.

Paniyaram Recipe (Kuzhi Paniyaram)

Idli Batter

onions (or 1 medium-sized)

green chilies (or 1 to 2 green chillies)

ginger (-

asafoetida (hing) (- optional, skip

½ teaspoon crushed black pepper (- optional)

red chili powder

curry leaves

coconut

salt (if required)

oil (as required)

In a bowl take the idli batter.

Add the chopped onions, green chilies, grated coconut, spices, herbs everything to the idli batter. Mix very well with a spoon.

Add salt if the idli batter does not have salt previously added to it. Combine well.

If the batter looks thick, you can add some water. If the batter is thin, you can add some rice flour.

Making batter

Heat the paniyaram chatti or Aebleskiver pan. Add a few drops of oil or as required.

Pour spoonfuls of the batter upto ¾ of the mould.

Allow the batter to cook for 2 to 3 minutes on a low or medium heat.

Turn each kuzhi paniyaram with the help of a wooden skewer or spoon.

Now allow the other side to get cooked and crisp. If needed you can add some more oil.

Turn once or twice for uniform cooking. Repeat cooking with the remaining batter.

Remove them and keep in a casserole so that they stay warm.

These kuzhi paniyaram are also good as tiffin box snack or picnic snack.

Serve paniyaram with coconut chutney or sambar or any chutney variety of your choice.

Making paniyaram

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The most viewed kuzhi paniyaram recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine