When you have a little bit of Idli or dosa batter leftover, this Kuzhi paniyaram is the perfect choice to make with it. A great evening snack that is love by kids and adults alike.
For the 3rd and last day of blogging under the theme car snacks, I chose a traditional South Indian dish, Kuzhi Paniyaram that is often had as breakfast or evening tiffin. Our evening tiffins on most days are in the car.
This is an apt dish to make for the evening run because of its simplicity to make and eat. All we need is some left over dosai or idli batter. I have added onions and carrots in the recipe to make it a little flavorful, colorful and healthy. If in a hurry, all the recipe need is some tempering.
Kuzhi Paniyaram is made in an appam pan. As soon as I take my pan out, the first question my oldest one asks is – Amma, are you making sweet appam. He just absolutely loves it and awaits certain festivals just to eat that.
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Those are times I remind myself, do not wait for the festivals to make them. Hence, time permitting; I also make a small batch of vellam appam (sweet appam) along with this.
Kuzhi paniyaram with left over idli batter is perfect on days when I do not have enough idli / dosai batter to feed the entire family, I make the paniyaram and finish the meal off with some Thayir saadham (Curd rice). My kids love the crispy exterior and the soft interior and finish it off happily with some hot sauce or ketchup.
If you don't have idli or dosa batter in hand, you could also make instant rava kuzhi paniyaram or Wheat flour Kuzhi Paniyaram with freshly made batter.
Ingredients to make Kuzhi Paniyaram
- Idli / Dosai batter – 2 cups
- Onion – ½ cup (finely chopped)
- Carrots – ¼ cup (finely grated)
- Oil – 2 teaspoon plus more to grease the appam pan
- Mustard seeds – 1 tsp
- Ullutham paruppu / Urad dal – 1 tsp
- Kadalai paruppu / Channa dal – 2 tsp
- Green chilies – 3 (finely chopped)
- Curry leaves – few
- Cilantro – few (finely chopped)
- Asafetida – a pinch
- Salt – to taste
Procedure to make Kuzhi Paniyaram –
- If the idli/dosai batter is in the refrigerator, take it out at least an hour before. Adjust the batter to bring it to a thick, pouring consistency.
- In a small pan, heat 2 teaspoon of oil. Add the mustard seeds and once they splutter, add the urad dal, channa dal and asafetida. Fry it for few seconds, until the dals are golden brown.
- Now add the onions, green chilies and curry leaves and sauté for 2-3 minutes. Next add the grated carrots and fry for 2 more minutes. You don’t want to cook them until very soft. The vegetables should still retain their crunchiness.
- Add salt needed just for the seasonings. The batter already has salt in it, so be careful when adding salt.
- Add this mixture to the batter and mix well. Also add the cilantro and mix well.
- Heat the appam pan on medium heat. Add 2 or 3 drops of oil in each of the holes.
- Pour the batter into the appam holes until they are almost full. Cover the pan with a lid and let it cook for about 2 minutes. Cook the appam on low to medium heat. If the heat is too high, the outside will become dark quickly and the inside would not be cooked.
- Once the kuzhi paniyaram cooks on one side, use the wooden tool that came with the pan to rotate the appam and turn it over. Let it cook on the other side until golden brown.
- Remove the kuzhipaniyaram from pan and serve hot! Repeat the same with the rest of the batter.
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Kuzhi Paniyaram / Kuzhi Appam From Left Over Idli Batter
Equipment
- bowl
- pan
- spatula
Ingredients
- 2 cups Idli / Dosai batter
- ½ cup Onion finely chopped
- ¼ cup Carrots finely grated
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Ullutham paruppu / Urad dal
- 2 teaspoon Kadalai paruppu / Channa dal
- 3 Green chilies Finely chopped
- few Curry leaves
- few Cilantro Finely chopped
- a pinch Asafetida
- to taste Salt
Instructions
- If the idli/dosa batter is in the refrigerator, take it out at least an hour before. Adjust the batter to bring it to a thick, pouring consistency.
- In a small pan, heat 2 teaspoon of oil. Add the mustard seeds and once they splutter, add the urad dal, channa dal, and asafetida. Fry it for few seconds, until the dals are golden brown.
- Now add the onions, green chilies, and curry leaves and sauté for 2-3 minutes. Next, add the grated carrots and fry for 2 more minutes. You don’t want to cook them until very soft. The vegetables should still retain their crunchiness.
- Add salt needed just for the seasonings. The batter already has salt in it, so be careful when adding salt.
- Add this mixture to the batter and mix well. Also, add the cilantro and mix well.
- Heat the appam pan on medium heat. Add 2 or 3 drops of oil in each of the holes.
- Pour the batter into the appam holes until they are almost full. Cover the pan with a lid and let it cook for about 2 minutes. Cook the appam on low to medium heat. If the heat is too high, the outside will become dark quickly and the inside would not be cooked.
- Once the appam cooks on one side, use the wooden tool that came with the pan to rotate the appam and turn it over. Let it cook on the other side until golden brown.
- Remove the kuzhipaniyaram from pan and serve hot! Repeat the same with the rest of the batter.
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