Idly batter Kuzhi Paniyaram is the quick version of making Spicy Kuzhi Paniyaram using idly or dosa batter, seasoned onion, spices, curry leaves and coriander leaves.
What is Kuzhi Paniyaram
Kuzhi Paniyaram is a soft steamed dumplings that has both sweet and spicy variations. It has many names across India and Kuli or Kuzhi appam, Paddu, guliyappa and appe are some of them. Kuzhi from Kuzhi Paniyaram translates a cavity/ mold in tamil and paniyaram is steamed dumpling.
Generally Kuzhi Paniyaram prepared using soaking rice and urad dal and the procedure it almost similar to the making of idly/dosa batter but the there will be a slight variation in the ingredients ratio.
Instead of making the kuzhi paniyaram from the scratch, I used the leftover idly batter for making this recipe, for immediate craving of paniyaram. This version is as good as the traditional paniyaram version.
It uses a special pan call kuzhi paniyaram pan or paniyarakkal as we call in tamil which is similar to the aebleskiver pastry pan. Though the paniyarams are steamed, it get the crispy outside because of the oil generously coated in each kuzhi / cavity / mold and the inside of paniyaram is soft and spongy.
This vegan and gluten free breakfast or dinner becomes wholesome when served with chutney and sambar.
Ingredients & Variations:
Ingredients
Let’s see the ingredients needed for making Kuzhi Paniyaram using idly/Dosa batter.
Idly Batter: I used leftover homemade idly batter for making this recipe. Storebought Idly or dosa batter works great for this recipe too.
Seasoning: For seasoning, I used oil, mustard seeds, channa dal, urad dal and asafoetida.
Vegetables: I used curry leaves, green chilli, ginger and lots of onion. Few add grated or finely chopped coconut to this seasoning but I usually add coconut with sweet paniyaram only. I added chopped coriander leaves towards the end.
Variations
Vegetable kuzhi Paniyaram, karupatti or jaggery kuzhi paniyaram, cheese kuzhi paniyaram and masala stuffed kuzhi paniyaram are some of the other variations.
For vegetable kuzhi paniyaram, one can add finely grated carrot, finely chopped green bell pepper after sauteeing onion and mix it with batter.
Checkout out millet based kuzhi paniyaram recipe here.
Recipe Card
Kuzhi Paniyaram using Idly and Dosa Batter
Ingredients
- 3 cupsq idly batter
- 3 tsp oil use extra for making paniyaram
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1 tbsp channa dal
- 2 green chillies thinly sliced
- 1 tsp ginger finely chopped
- a pinch asafoetida
- 1 cup onion finely chopped
- 1 sprig curry leaves roughly chopped
- salt to taste
- 1 tbsp coriander leaves finely chopped
- 2-3 tbsp water add only if the batter is thick
Instructions
- In a pan, heat oil. Once it is hot, add mustard seeds, urad dal and channa dal. Fry until the ingredients are golden brown.
- Add thinly sliced green chillies and finely chopped ginger. Add a pinch of asafoetida and quickly mix it without burning the asafoetida.
- Now, add finely chopper onion and roughly chopped curry leaves.
- Add salt to taste. Idly /dosa batter has already salt in it. so add salt just needed for the onion. if you are using store bought idly batter, taste the batter and adjust the salt accordingly.
- Saute the onion till it becomes soft.
- Towards the end, add the coriander leaves and give nice stir. keep aside and prepare the batter.
- Take 3 cups of idly/dosa batter in a bowl.If it is very thick, dilute it with 2 to 3 tbsp of water, mix well and set aside. Add the sauteed onion to the batter. Mix well.
- Heat the paniyaram pan. Fill 1/4 tsp oil in each mould of the paniyaram pan.
- Add a ladle of battter to it and cook covered for 2 minutes.
- After 2 minutes, open the lid and flip the paniyarams to cook its other side using a skewer or spoon or fork.
- Once the other side is cooked, transfer the paniyarams to a plate. Insert a skewer into a paniyaram and check if it comes out clean. If it comes clean, then the paniyaram cooked well.
- Serve hot with any spicy chutney. Repeat the step with the remaining batter.
Video
Notes
- Fill the mold once the paniyaram pan is hot enough to get hassle free paniyarams.
- Make sure the batter is neither too thick nor thin. Thick batter gives hard paniyarams and thin batter gives flat paniyarams and sometimes sticks to the pan.
- Sometimes store bought idly batter may not have salt in it. So check the salt in batter before preparing the seasoning and sautéing the onion.
Step by Step Instructions
Let’s see the step by step instructions of making the kuzhi paniyaram using idly / dosa batter.
- In a seasoning pan, heat oil. Once it is hot and not smoking, add the mustard seeds, urad dal, channa dal. Fry it till it becomes golden brown. add the thinly sliced green chillies, finely chopped ginger and asafoetida.
2. After frying the green chillies and ginger for few seconds, add the finely chopped onion and curry leaves. Add salt just needed to the salt. The batter in which we are going to add the seasoning has already salt in it. So, add salt accordingly. If you are using a store bought batter, then it is better to taste salt before preparing the seasoning.
3. Once the onion is soft and translucent, turn off the flame and add the coriander leaves. Mix well and let it sit aside.
4. Meanwhile, prepare the idly batter. Take 3 cups of idly/dosa batter in a bowl. If it is very thick, dilute it with 2 to 3 tbsp of water, mix well. Mix the prepared seasoning to this batter. Mix well and taste and adjust the seasoning.
5. Heat the paniyaram pan. Add 1/4 tsp oil in each mold of the paniyaram pan. Once it is hot and not smoking, pour a ladle of batter in each mold of cavity until the edge of it.
6. Cover and cook the paniyaram for 2 minutes. The cooking time varies based on the heat. I usually make it in the medium flame, so it takes 2 minutes for me. After 2 minutes, flip the paniyarams using a skewer to cook other side. once the both the sides are cooked, transfer it to a plate. a skewer inserted into the paniyaram comes out clean once it is cooked.
7. Serve hot with spicy chutneyand samabr. Repeat the paniyaram making process with the rest of the batter.
Storage & Serving Suggestions
Storage
It tastes better when it is served hot. However it still tastes good when consumed within 5 hours of making. Reheating and storing not recommended.
Serving Suggestions
Serve with spicy chutneys and sambar.
Checkout our chutney recipe ideas to pair with Kuzhi Paniyaram.
Tips & Notes
- The batter should be half thick to get soft and spongy paniyarams. Thick paniyaram results in hard paniyarams and thick batter results in flat paniyarams and sometimes sticks to the pan. so make sure to make the batter half thick to make the perfect paniyarams.
- if you are a beginner, insert a skewer into the paniyaram to check if it is cooked or not. Is the skewer comes out clean, then the paniyaram is cooked. otherwise, you may need to increase the cooking time.
- Make sure the paniyaram pan is hot enough but not smoking before pouring the batter. It makes a nice “sshrr” sound while pouring the batter to the perfectly hot pan. If not, wait for few seconds/minutes before pouring the batter.
Frequently Asked Questions
What is Paniyaram?
Paniyaram or kuzhi paniyaram is a crispy outside and soft inside dumplings prepared using rice and lentil based batter, onion and seasoning.
Can I make Paniyaram without Paniyaram Pan?
No. you cannot make paniyaram without paniyaram pan. If you live in India, you can get the paniyaram pan in almost all utensil shops. For places outside india, you can order it from online. There are many online shops which does international delivery.
The aebleskiver pan can also be used for making this paniyaram.
How long can I store the batter for making paniyaram?
For best results, make paniyarams immediately after preparing the batter. If there is any leftover, you can store it in refrigerator for up to a day.
Why my paniyaram sticks to the pan?
It means the batter is either thin or the batter is poured before the pan becomes hot. Makesure to grease the pan to avoid sticking.
Why my paniyaram is gooey or sticky inside?
It means the paniyaram is not cooked in the center. If the paniyaram is cooked in high flame, the outer part cooks faster than the inside. make sure to cook the paniyaram in medium flame for uniform cooking. Insert a skewer or toothpin and check it it comes out clean before removing the paniyaram from the pan.
If you have tried this recipe or have any questions, don’t forget to comment below. I would love to hear your feedback and glad to answer your queries. You can also Follow me on Instagram, Facebook, Pinterest and Youtube for other updates from my kitchen about Office Lunchbox, Kid’s Lunchbox and simple meal plate ideas.
