Here comes with another authentic recipe from South India. Yes Its Kuzhi Paniyaram, these are generally prepared using some special batter, but i prefer using left over dosa/idli batter. This is known by various names in southern India as pappu, appe, guliappa, gulittu and gunta ponganalu. The paniyaram can be made sweet or spicy. Here i have posted spicy paniyaram. Lets look at the ingredients….
YIELD – 15-20 paniyaram
Left over dosa batter- 1 big bowl
Onion-1 large chopped
Green Chili-2 finely chopped
Curry leaves-1 spring chopped
Coriander leaves-1 spring chopped
Grated carrot- 2tbsp
Fresh Coconut -1 tbsp finely chopped
Salt as needed
Mustard Seeds-1 tsp
Chenna Dhal-1 tsp
Split urad Dhal-1 tsp
Cumin Seeds-1 tsp
Heat a tsp of oil in the fry pan, add mustard, cumin, chenna dhal, green chili, onion and curry leaves, saute well.
In a large bowl, pour in dosa/idli batter add sauteed onion mix, coriander leaves and mix well.
Heat the paniyaram kal/pan, grease the moulds with little oil and pour a small laddle of batter in each moulds less than the full and cover with the lid.
Cook on slow flame and when it turns golden brown then flip it on the other with little oil greased on each paniyaram, cook uncovered for few minutes.
Serve hot Kuzhi Paniyaram with Chutney and Sambhar.
Paniyaram pan is used as a versatile dish, using one pan we can prepare so many varieties of dish.
If you are conscious about oil usage, then you surely need to buy as this will consume very minimal amount of oil compare to deep fry one.