Kuzhi paniyaram
AI-drafted · awaiting admin review
Round, crisp-shelled dumplings made from idli batter in a dimpled cast-iron pan, a Chettinad favourite.
Region: Chettinad (Sivaganga and Pudukkottai districts), now across Tamil NaduOccasion: Breakfast or evening snackTime: 25 min (with ready batter)Serves: 4Vegan
Ingredients
- 3 cups fermented idli or dosai batter
- 1 onion, finely chopped
- 2 green chillies, chopped
- ½-inch ginger, chopped
- A sprig of curry leaves
- 2 tbsp grated coconut (optional)
- Salt to taste
- For tempering: 1 tsp oil, ½ tsp mustard seeds, 1 tsp urad dal
- Gingelly oil for the pan
Method
- Temper mustard seeds and urad dal in oil, then fry the onion, chillies, ginger and curry leaves until soft.
- Mix this into the batter with the coconut and salt.
- Heat a paniyaram pan (kuzhi chatti) and pour a few drops of oil into each hollow.
- Fill each hollow three-quarters full with batter. Cover and cook on medium heat for 2–3 minutes.
- Turn each paniyaram with a skewer and cook until both sides are golden.
- Serve hot with kara chutney or coconut chutney.
History
Paniyaram is a traditional snack of the Chettiar community of Chettinad, made in heavy cast-iron pans with round hollows.
Significance
It is a good way to use leftover batter. A sweet version is made with jaggery for festivals.