Kuzhi Paniyarams, a south Indian delicacy is an all time favorite with both kids and adults. They are prepared using the usual idli/dosa batter and served during tea time with some spicy chutney to go with it. I have made use of the quinoa-brown rice batter to make the paniyaram, the recipe of which you can find here – healthy dosa batter. You will need a non stick or an iron kuzhi paniyaram pan for this recipe. A non stick pan will consume less oil whereas traditionally it is done in an iron pan with lot of oil which will give you crispy paniyarams.
- 2 cups quinoa-brown rice batter
- 2-3 green chillies finely chopped
- 1 tsp mustard seeds
- 1 tsp urad dal(black gram)
- a pinch of asafoetida
- 1 sprig curry leaves torn into small pieces
- 1 onion finely chopped
- salt as required
- oil for frying
Take 2 cups of idli/dosa batter and add the chopped onions to it. (below in the picture you can see my paniyaram pan and the batter with onions)
Take a small pan and add 2 tsp of oil. When the oil becomes hot, add the mustard seeds, asafoetida, curry leaves, urad dal, green chillies and prepare the tadka/tempering. Pour the tadka into the batter and mix well.
Heat the paniyaram pan and brush each hole with very little oil if you are using a non stick pan. An iron pan may need more.
Fill the holes with batter and let it cook in a low medium flame. Cover the pan initially with a lid to cook the batter.
When the edges starts turning golden brown, flip the paniyaram to the other side with a spoon and cook for few minutes.
When the other side also turns brown take them out and serve hot with coriander chutney and sambar. I have served it with coriander mint chutney, the recipe of which I will post soon 🙂