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    Home » Breakfast / Dinner

    Mushroom Stuffed Kuzhi Paniyaram Recipe | Breakfast Recipes

    Published: Apr 18, 2013 · Modified: Jun 6, 2020 by Radhika · This post may contain affiliate links · 20 Comments

    21 shares
    Mushroom Stuffed paniyaram
    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.
    Chettinad Kuzhi Paniyaram
    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.
    Gunta Ponganalu Recipe
    Mushroom Stuffed Kuzhipaniyaram (Ebelskivers)

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    Prep time: 5 mins | Cook time: 15 mins | Makes: 14

    Ingredients:

    • Idli Batter – 1 cup
    • Mustard seeds – 1 tsp
    • Urad dal – 2 tsp
    • Asafetida – ⅛ tsp
    • Curry leaves – 1 sprig (optional)


    For the Stuffing:

    • Onion – 1
    • Capsicum (Bell peppers) – 1
    • Mushrooms – 1 carton / 200 gms
    • Red chili powder - ½ tsp
    • Black pepper powder – ½ tsp
    • Turmeric powder – ⅛ tsp
    • Coriander leaves – 2 tsp
    • Salt – to taste
    • Oil – 2 tsp

    Instructions:

    1. Chop the onions, mushrooms, capsicum, coriander leaves finely and keep aside.

    2. Heat a pan with 1 teaspoon oil. Temper with mustard seeds. When they splutter, add urad dal and roast till golden brown and transfer the tempering to the batter and mix well. Heat the same pan with 2 teaspoon oil and onions and sauté till translucent.
    3. Add the chopped mushrooms and capsicum and sauté for a minute till they soften. Add salt, turmeric powder, red chili powder, black pepper powder, coriander leaves and cook over low flame till the raw smell disappears and all get cooked well and become dry. This should take 3-5 minutes. Transfer to a bowl and keep aside.
    4. Grease the holes of paniyaram pan with ⅛ teaspoon oil. If you are using a non stick pan even this is not needed. But I greased it. Fill the batter ¼th full using a small scoop or ladle.
    5. Using a small scoop place the filling over the batter and once again cover the filling with batter making sure that the batter do not run into the other holes. You can do this by keeping the pan on the counter and then place the filled up pan on the stove and cook it.
    6. Keep the flame on low, cover with a lid and cook for 2-3 minutes or till you see the edges beginning to change color. Using a skewer (One is usually provided with a pan when you buy) or a spoon, gently turn over and let it once again cook for another 2 minutes till done.
    7. Take the pan off stove and tilt the pan over a plate for them to fall. Continue with the rest of the batter. They will be soft and spongy.
    8. Serve hot with either Coconut chutney or Tomato chutney. As it is already stuffed and spicy, you can even eat them as it is without any accompaniments.

    chettinad kara paniyaram

    Notes:

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    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.

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    Reader Interactions

    Comments

    1. Vineetha

      April 23, 2013 at 7:28 pm

      I am going to make paniyaram this weekend, I got myself this pan from India last september and the only time I took it out was for making unniappams for vishu..I have to make the most of pan now..

      Reply
    2. Revathi

      April 22, 2013 at 8:43 pm

      looks delicious and interesting...happy following u..when free drop into my space

      Reply
    3. Gauri

      April 22, 2013 at 5:13 pm

      Wow this is very innovative and such a nice twist to daily breakfast!

      Reply
    4. Priya Sreeram

      April 19, 2013 at 10:55 pm

      yup the chettinad fare must be a regular at your place ; the clicks are slurpilicious radhika 🙂

      Reply
    5. Divya Shivaraman

      April 19, 2013 at 10:59 am

      Perfect to snack on

      Reply
    6. Nisha Sundar

      April 19, 2013 at 3:16 am

      Thats a wonderful idea. Perfect for evening tiffins!

      Reply
    7. Hari Chandana

      April 18, 2013 at 11:39 pm

      Sounds interesting and tempting.. thanks for the wonderful recipe.. Very beautiful shots too 🙂

      Reply
    8. nayana

      April 18, 2013 at 11:09 pm

      paniyarams are super delicious, cant wait to try out these cute filled ones...........

      Reply
    9. Hamaree Rasoi

      April 18, 2013 at 10:52 pm

      Delicious and mouthwatering paniyarams.
      Deepa

      Reply
    10. Preety

      April 18, 2013 at 9:54 pm

      this is really innovative recipe..

      Reply
    11. Ginny McMeans

      April 18, 2013 at 8:38 pm

      These look and sound so good. Thanks for another great recipe.

      Reply
    12. ANU

      April 18, 2013 at 8:11 pm

      yummy and awesome stuffing...luv the clicks...
      "Healthy Recipe Substitution" HRS EVENT Mar 20th to May 20th

      Reply
    13. anusha praveen

      April 18, 2013 at 7:41 pm

      you seem to be having a ball with the kuzhi paniyaram pan

      Reply
    14. sushmita pandit

      April 18, 2013 at 7:05 pm

      That was nice recipe.I really liked your idea of stuffing veggies. 🙂
      Sushmita

      Reply
    15. DivyaGCP

      April 18, 2013 at 6:53 pm

      Healthy and delicious paniyaram.. Love the stuffing, makes it more interesting..

      Reply
    16. Veena Theagarajan

      April 18, 2013 at 6:32 pm

      interesting.. gives nice twist to this traditional dish

      Reply
    17. Priya Suresh

      April 18, 2013 at 4:48 pm

      Love to finish that whole plate rite now,irresistible and seriously tempting paniyaram.

      Reply
    18. Uma Ramanujam

      April 18, 2013 at 3:07 pm

      Nice Radhika. I do prepare stuffed paniyaram when I end with leftover stirfry. Looks perfect..

      Reply
    19. Meena Selvakumaran

      April 18, 2013 at 3:06 pm

      nice stuffed paniyarams,perfect snack.

      Reply
    20. Sanoli Ghosh

      April 18, 2013 at 2:43 pm

      Wonderful and very interesting paniyaram recipe.

      today's post:
      http://sanolisrecipies.blogspot.in/2013/04/leftover-rice-chilla-pancake.html

      Reply

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