This is a well known dish in southern India. Most people make this on special occasions, as it is a great party food. Some people make this dish as an evening snack too. In our home we usually make it along with idly or dosa. All the three breakfast dishes (idly, dosa, and kuzhi paniyaraam) can be eaten with the same side-dishes, so you can easily mix and match the dishes to create variety. Please refer the highlighted post for making the batter. Soon after grinding the batter you can make the kuzhi paniyaram (you don’t have to ferment the batter).
Ingredients
- Fresh batter ———————— about 3 cups
- Onion ———————————- 1/2 (minced)
- Green chilies ———————- 2 (minced)
- Ginger ——————————— 1/2 ” size (minced)
- Curry leaf ————————— 3 springs (minced)
- Cooking oil
- Salt to taste
How To Make
- Add the salt, minced onion, chili, ginger and curry leaf to the batter and mix them well
- Place the kuzhi paniyaaram pan over medium heat
- Add oil and wait until it gets hot (you can test the readiness of the oil by adding a little bit of the batter to it. It should fizzle and float to the top)
- Now take a ladle of batter and pour into each round (kuzhi)
- After couple of minutes, flip them and wait until they turn into light golden brown color (about 2 to 3 minutes)
- Now take them out using a metal or wooden stick
- Continue this process for rest of the batter
- Serve with chutneys and sambar
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