Paniyaram happens to be a classic Chettinad recipe that is usually had for breakfast or as an evening tiffin. They can be made either as a sweet one or a savory according to our taste buds. In my household everyone prefers the savory one very much and very recently I had exchanged my old pan for a new non stick pan as I felt that it gave good results.
Paniyarams are a great way to make the kids eat food, that they do not love to eat in general, spinach especially. I have stuffed the paniyarams with Aloo methi subzi, Carrot Poriyal, Sweet Potato Poriyal to mention a few. You can use any stir fry that you had made for the day as stuffing.
For this week’s blog hop I had to visit Priya Sreeram and with her space being a treasure trove of recipes with many a fancy names as by-liners, my first attempt was, these irresistible Nutella Brownies that will be a perfect treat for any chocolate lover but as I could not manage clicking them, I had to opt for this Stuffed paniyarams as it is also made at my own home very often but as usual which I never bothered to post as of now.
Our Favorite Video:
1. If you are short on time, just mix the entire filling into the batter and continue to make the paniyarams. They do not make any difference in taste.
2. Make sure that the batter is fresh and thick and not too sour.
3. My kids do not like to picking out the curry leaves, so I did not use them. if using make sure you chop them too.
4. Make sure you do not overfill the cups, else the edges will stick together and you cannot turn them individually.