Chettinad kara kuzhi paniyaram recipe with step by step photos. Kuzhi Paniyaram is a famous recipe from the chettinad region that is eaten either for breakfast or as evening tiffin along with various chutneys and sambar. Though I make the sweet version often, this savory version of the paniyaram is most preferred and much loved at home.
Unlike this Mushroom stuffed kuzhi paniyaram, this one is very simple and quick to make. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil and also making paniyaram is a wonderful way to use up any left over idli/dosa batter without wasting it.
Though you can use regular onions for making this Chettinad kara kuzhi paniyaram, the taste would be even better if you use shallots also called as sambar onions. Also while adding salt, since the idli / dosa batter already has salt in it, use just a pinch or two only for the onions.
You will get amazing textured kuzhi paniyaram if you take the time to cook them over low flame. The end result will be a crunchier outer layer and the inside will be soft and spongy.
Chettinad Kara Kuzhi Paniyaram recipe with stepwise photos:
1. Heat a pan with oil. Season with mustard seeds and let it crackle. Add urad dal, asafoetida and roast till the dal turns golden brown.
2. Add finely chopped onions, green chilies, salt, curry leaves and cook over low flame till the onions turn translucent. Switch off stove and add fresh grated coconut and mix well. Let it cool down a little.
3. Transfer this mixture to the batter and mix well.
4. Heat kuzhi paniyaram pan and add few drops of oil to each indent. Fill the indents with batter till they are half full and cook over low flame for 2 to 3 mins.
5. Gently turn each kuzhi paniyaram in their moulds and let the other side cook as well for 1 to 2 mins.
6. Transfer the cooked paniyarams to the plate and repeat the batter is used up.
Serve this chettinad kuzhi paniyarams with any chutney of your choice.
Chettinad Kara Kuzhi Paniyaram recipe details below:
- Idli / Dosa Batter – 1 cup
- Sambar onions (Shallots) – 15
- Fresh grated coconut – 2 tbsp
- Green chili – 2
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Asafetida – 1/8 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 4 tsp
- Soak the sambar onion (shallots) in little water for 5 – 10 minutes and peel the skin off. Chop them finely and keep aside. Chop the green chilies and curry leaf finely.
- Heat a pan with 2 tsp oil. Add mustard seeds and when they splutter, add urad dal and asafetida. Roast for a few seconds till the dal turns golden yellow.
- Now add the chopped shallots, green chilies, curry leaves, a pinch of salt and sauté for 2-3 minutes over medium flame till the onion turns translucent. Switch off the flame and take the pan off the stove.
- Now add freshly grated coconut and mix well and it will get sautéed in the heat of the pan itself.
- Take the idli/dosa batter in a bowl and transfer the entire content of the pan to the batter and mix well.
- Heat the paniyaram pan and few drops of oil in each mould. Pour the batter with the help of a spoon in each mould till they are 3/4th full. Close the pan with a lid and let it cook for 2-3 minutes.
- Turn the paniyaram in each mould upside down with the help of a stick or spoon and let the other side also cook for 2-3 minutes. Add few more drops of oil if needed. No need to close the pan with the lid this time.
- Once cooked till a toothpick comes out clean when inserted, shake off the paniyarams onto a plate and repeat with the rest of the batter.
- Serve hot with any chutney of your choice. I served with Onion Chutney.