Chettinad Khara Kuzhi Paniyaram Recipe | Kuzhi Paniyaram step by step pictures. Paniyaram is a very popular snack in the south india, however it is called with different names in different south indian states as Paddu, Ponganalu .It can be prepared with the Idli Dosa batter itself. However instead of idli rice you can use raw rice for crispier paniyaram. It goes well with any spicy chutney.
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2. Next add in ginger, curry leaves and green chilli. Fry well.Next add in the chopped onions.
3. Fry till they turn glossy and then switch off .
4. Add this to the prepared idli ,dosa batter along with the required salt and mix well.
5. Heat a paniyaram (appe) pan with oil pour in the prepared batter and cook in a low flame.no need to cover and cook also don’t fill the holes with batter fully let it be little less so that when it cook it will get the right shape. Once the bottom of the paniyaram becomes crisp and start leaving the sides.
6. Flip it and continue cooking till it is fully cooked. Serve hot with kara chutney.
📖 Recipe
Chettinad Khara Kuzhi Paniyaram
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Idli Dosa Batter
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Cumin seeds
- 1 teaspoon Urad Dal
- 1 tablespoon Channa Dal
- 1 teaspoon Ginger crushed
- 1 Green Chili
- 1 Onion
- 1 sprig Curry leaves
- Salt as needed
- Oil
Instructions
- In a pan add in oil once it is hot add the Mustard seeds and Cumin seeds let it splutter and then add in the Channa Dal and Urad Dal fry till the turn golden brown.
- Next add in ginger, curry leaves and green chilli. Fry well.Next add in the chopped onions.
- Fry till they turn glossy and then switch off .Add this to the prepared idli ,dosa batter along with the required salt and mix well.
- Heat a paniyaram (appe) pan with oil pour in the prepared batter and cook in a low flame.no need to cover and cook also don’t fill the holes with batter fully let it be little less so that when it cook it will get the right shape. Once the bottom of the paniyaram becomes crisp and start leaving the sides.
- Flip it and continue cooking till it is fully cooked. Serve hot with kara chutney.
Notes
- Goes well with any spicy chutney
- Serve as a breakfast or even as a snack.
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