Kuzhi Paniyaram is a traditional South Indian breakfast, especially popukar in Tamilnadu. In simple words they are fried idli / dumplings made from leftover idli dosa batter. They are prepared in a special mould called chetti.
In this recipe I added a tempering of mustard seeds, asafoetida, urad dal and curry leaves to the batter before making these delicious small bites. They are relished with coconut chutney and sambar. It can be packed as a lunch box meal too. Please check for a step by step method with pictures to prepare it.
- 3-4 cups idli / dosa batter
- 1 tbsp. oil
- 1 tsp. mustard seeds
- 1 tsp. split urad dal
- 1/4 tsp. asafoetida
- 1-2 sprigs curry leaves, chopped
- oil as required to grease
- coconut chutney & sambar to serve
Heat 1 tbsp. oil and temper with mustard seeds. After it stops spluttering, add the urad dal, curry leaves and asafoetida. Saute for a few seconds. Pour this tempering on the batter and mix well.
Heat the paniyaram chetti and grease well. Drop spoonfuls of the batter in it and cook, covered on a low flame till one side is well browned. Flip it over and cook the other side too till done.
Switch off the flame and transfer to a serving plate. Serve them hot with coconut chutney and sambar.