'Paniyaram Pans' or 'Appe pans' are very popular now a days. Many use it even to make bondas, koftas etc., as it is a low calorie option. But traditionally Paniyaram pans were used to make the famous Chettinadu Kuzhi paniyaram. Fermented rice and urad dal batter is spiced and flavoured with a tempering and then poured into these pans and cooked. They fluff up and are crispy on the outside and soft inside.
A delicious breakfast or an anytime snack, the kuzhi paniyarams are so delicious even when you pack them for your lunch box. If you make idli/dosa batter next time, do try this kuzhi paniyaram. Serve them with sambar or chutney or enjoy them as is.
Kuzhi Paniyaram | Chettinadu Kuzhi Paniyaram recipe :
Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup
Special Vessel/Equipment : Paniyaram pans
3 cups Idli/Dosa batter
sesame oil ( for greasing the paniyaram pan)
For Tempering :
1 tablespoon sesame oil
1 teaspoon mustard seeds
1 teaspoon channa dal
1/2 teaspoon urad dal
1/4 teaspoon fennel seeds
5-10 cashew nuts ( broken)
1 sprig curry leaves ( roughly torn)
4-5 green chillies ( finely chopped)
1-2 onions ( finely chopped)
1 " ginger ( grated)
1. Heat a small pan/wok with sesame oil and temper with ingredients given under ' for tempering'.
2. Pour the tempering into the batter and mix well.
3. Heat the paniyaram pan and when the pan is hot pour few drops of oil into each compartment and immediately pour the batter.
4. Drizzle little oil around each paniyaram ( if required).
5. Close and cook the paniyarams for 4-5 minutes over low flame.
6. Insert a fork or tooth pick into each paniyaram and if they come out clean, then they are cooked through.
7. Flip and cook for another 1-2 minutes.
8. Remove the paniyarams and repeat the method for the remaining batter.
Your delicious crispy Chettinad Kuzhi paniyarams are ready !!
I served it with a roasted tomato and chilli chutney . It was so yummy !
Have you tried my Low calorie 'Idli Manchurian' recipe?
Happy Cooking !