Kuzhi paniyaram is a crispy-on-the-outside, soft-inside South Indian delicacy made from fermented dosa batter. Perfect for breakfast or snacks, it’s a crowd-pleaser served with chutney or sambar.
Kuzhi Paniyaram with Dosa batter
Kuzhi paniyaram was my go-to evening snack after school—hot off the pan, crispy outside and soft inside. While chutney was great, nothing beat dipping it in milagaipodi and oil. Pure bliss!
Ingredients
- 2 cups Dosai batter
For Tempering
- 2 tbsp Oil + for making paniyaram
- 1/2 tsp Mustrad seeds
- 2 tsp Chana Dal
- 1 tsp Urad Dal
- a pinch Asafoetida
- 1 Sprig Curry leaves finely chopped
- 2 Green chillies finely chopped
- 1 Red Onion finely chopped
- Salt as needed
- 2 tbsp Chopped Coriander leaves
Instructions
- Heat oil in a pan, add mustard seeds, chana dal and urad dal. Saute till the dals turn light brown. Add asafoetida, curry leaves and chopped onions and salt needed for this mixture. Saute till the onions turn translucent. Turn it off and add chopped coriander leaves.
- Add this mixture to the dosa batter. Add a little water if it becomes thick.
- Heat the Kuzhi paniyaram pan with some oil. Add a spoonful of batter into each hole, cook for 2 to 3 minutes. You can cover it with a lid if needed.
- Flip it over and cook the other side. Serve it hot with chutney or sambar or both 🙂
Tips
- It's a quick and easy to make snack when you have surprise guests.
- Tastes yummm with podi and oil too.