Kuzhi Paniyaram is a traditional South Indian breakfast, especially popular in Tamilnadu. In simple words they are fried idlis (lentil dumplings) made with idli/dosa batter in a mould called Chetti. They are served with coconut chutney and sambar.
Here I made a variation to this lovely dish by adding some spinach, beetroot and carrot paste to make them more nutritious and appealing. They also serve as an ideal lunch box meal too. So go ahead and give it a try to impress your family and friends. Kids will especially like it.
- 6 cups of idli batter
- 1 tbsp. spinach paste
- 2 tbsp. carrot paste
- 1 tbsp. beetroot paste
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chili powder + 1 tsp. tomato paste
- oil as required
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- coconut chutney to serve
- sambar to serve
- kura karam podi / idli podi to sprinkle
Heat 1 tbsp. oil in a pan and temper with the mustard seeds. After it stops spluttering, add the urad dal and saute till light brown, Add this to the batter and mix well.
Divide the batter into 6 bowls. Add the beetroot paste, spinach paste, carrot paste, turmeric powder and red chili powder+tomato paste to each bowls leaving the 6th one as it is for the white colour.
Add 1 tsp. oil to the paniyaram chatti and heat well. Drop spoonfuls of the coloured batter and cook, covered for a minute or two on low flame.
When one side is done, turn over and fry the other side too for a minute. Switch off the flame and transfer them to a serving dish.
Serve with coconut chutney, sambar and a sprinkle of kura karam podi / idli podi.
Add 1 tsp. oil to the paniyaram chatti & heat well. Drop spoonfuls of
coloured batter & cook, covered for a minute or two on low flame.
When one side is done, turn over & fry other side too, for a minute.
Serve with coconut chutney, sambar & a sprinkle of idli podi.
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