Kuzhi paniyaram is closely associated with Chettinad and the Madurai region, where it is a standard evening tiffin. The name refers to the kuzhi, the round pits of the cast-iron pan in which the batter is cooked. Most homes make it with idli or dosa batter that has turned a little too sour, which makes it a clever way to use up leftovers.
Each paniyaram is golden and crunchy on the outside and soft and spongy within, flecked with onion, green chilli, ginger and coconut. It is eaten hot as a snack or light dinner with chutneys. A sweet version made with jaggery and banana is equally popular, but the savoury kara paniyaram described here is the everyday one.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Chettinad |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Serves | 3 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | idli batter / onion / green chillies / coconut |
Ingredients
- 2 cups thick idli or dosa batter (slightly sour is fine)
- 2 tsp oil, plus about 4 tbsp for the pan
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1 medium onion, finely chopped
- 2 green chillies, finely chopped
- 1 inch ginger, finely chopped
- 1 sprig curry leaves, chopped
- 2 tbsp grated coconut
- 2 tbsp chopped coriander leaves
- 1/4 tsp salt, if the batter needs it
- 1/4 tsp baking soda (optional)
Method
- Bring the batter to room temperature. It should be thick, like idli batter; if it is runny, stir in 1-2 tbsp rice flour.
- Heat 2 tsp oil in a small pan, splutter mustard seeds, then fry urad dal and chana dal until golden. Add onion, chillies, ginger and curry leaves and saute for 2-3 minutes until the onion is translucent.
- Add this tempering, coconut and coriander to the batter. Check salt, add baking soda if the batter is not very fermented, and mix gently.
- Heat the paniyaram pan on medium heat and pour about 1/2 tsp oil into each pit. The pan is ready when a drop of batter sizzles immediately.
- Fill each pit about three-quarters full with batter. Cover and cook on medium-low heat for 3-4 minutes until the edges are golden and the top looks set.
- Using a skewer or spoon handle, turn each paniyaram over, drizzle a few drops of oil around it and cook uncovered for another 2-3 minutes until the second side is golden and crisp.
- Lift them out onto a plate and repeat with the remaining batter, re-oiling the pits each time.
Tips
- A well-seasoned cast-iron paniyaram pan gives the crispest crust; nonstick works but browns less.
- Keep the heat at medium-low, or the outside browns before the inside cooks through.
- Batter that is 2-3 days old and slightly sour gives the best flavour.
Serve with
Coconut chutney, tomato kara chutney or Chettinad kara chutney with shallots.