These crispy on the outside, fluffy on the inside parcels of goodness are perfect for breakfast or snacking.

If you’re a fan of South Indian food, this is a dish that you have to try. This makes for a great breakfast too, if you’re tired of the same old idly and dosa. I usually make it with leftover idly/dosa batter for breakfast or an evening snack. With just a few simple changes, it becomes an entirely new dish!

Crispy on the outside, fluffy on the outside.

These crispy on the outside, fluffy on the inside parcels of golden brown goodness are one of my favourite street food snacks. I tried them for the first time standing in the midst of the bustling Broadway market in Chennai, and I absolutely loved it! Later, when we moved to a different part of the city, we would buy it from this old lady who made them on a tiny table set outside the local park we visited on the weekends. Steaming, straight off the pan, this would sometimes serve as dinner for the day..

I’ve even had stuffed kuzhi paniyarams, everything from cheese and paneer, to nuts and chocolate! While those were all good, a classic is a classic for a reason.

What are the ingredients needed to make Kuzhi Paniyaram?
  • For the batter:
    – 1 cup of idly/dosa batter,
    – 1 egg,
    – 1/4 tsp baking soda,
    – Salt, as needed,
    – Water, if necessary,
  • For tempering:
    – 1/2 tsp mustard seeds,
    – 1/2 tsp fenugreek seeds,
    – 1-2 green chillies, chopped finely,
    – 3-5 small onions, chopped finely,
    – 1 curry leaves stalk, chopped finely
What Equipment do you need to make Homemade Kuzhi paniyaram?

You do need a special pan called a paniyaram pan that has small holes or cavities the size of a golf ball.

How to Make Kuzhi Paniyaram at Home?

This is a quick and easy method of making kuzhi paniyaram at home if you have some idli/dosa batter at home. Since we’re using pre-made dosa batter, it is super easy and takes less than half an hour to come together. Here’s what you need to do:

  1. Prepare the batter by adding and egg, baking soda, and salt. Add enough water to make a batter that is not too thick or too thin. You may not even need water depending on the consistency of the batter.
  2. Temper some mustard and fenugreek seeds with curry leaves in oil and add it to the batter.
  3. Heat some oil in a kuzhi paniyaram pan and fill each hole almost all the way up with the batter.
  4. Cook on both sides, covered, flipping after about 3-5 minutes once the bottom has become golden brown and crispy.
  5. Serve while warm with chutney of choice.
What to serve with Kuzhi Paniyarams?

These are traditionally served with various chutneys. My favourite is a spicy tomato chutney. But you can also serve it with something like a schezwan sauce or chili paste!

Let’s start with the step-by-step guide to making quick and easy kuzhi paniyarams at home:

Quick & Easy Kuzhi Paniyaram

Prep Time: 15 min

Cook Time: 15 min

Serves: 2-3

Step 1: Make the paniyaram batter.

  • For the batter:
    – 1 cup of idly/dosa batter,
    – 1 egg,
    – 1/4 tsp baking soda,
    – Salt, as needed,
    – Water, if necessary,
  • For tempering:
    – 1/2 tsp mustard seeds,
    – 1/2 tsp fenugreek seeds,
    – 1-2 green chillies, chopped finely,
    – 3-5 small onions, chopped finely,
    – 1 curry leaves stalk, chopped finely
  1. Mix all the ingredients for the batter together (use water only if necessary). The batter should be not too thick but not watery either.
  2. Temper the mustard and fenugreek seeds in about a tbsp of oil and then add the chopped onions, chilies, and curry leaves.
  3. Cook until onions turn slightly translucent (about 1-2 minutes) and then take it off the heat.
  4. Add the tempering to the batter and mix well.

Step 2: Cook the paniyarams.

  1. Pour about 1/2 tsp oil in each cavity of the paniyaram pan and let it heat up.
  2. Fill each hole almost all the way up with the batter. Cover and cook on medium-low heat for 3-5 minutes. The bottoms will become golden brown and crispy.
  3. Flip them using a skewer and cook for another 3-5 minutes until they are fully cooked through.
  4. Remove from the pan and serve them while they’re warm with a chutney of choice.

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