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Paniyaram Recipe
Kuzhi Paniyaram Recipe -
a delicious south Indian snack made with leftover idli/dosa batter served with chutney.
Course
Breakfast
Cuisine
South Indian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
20
no.
Calories
218
kcal
Author
Kanan
Ingredients
▢
2
cups
Idli/Dosa batter
▢
1
tablespoon
Oil
▢
1
teaspoon
Mustard seeds
▢
1
teaspoon
Urad dal (split, skinless black gram)
▢
1
teaspoon
Ginger paste or freshly grated or crushed
▢
2
Green chilies
finely chopped
▢
10-12
Curry leaves
▢
1 medium or ¾
cup
Red onion
chopped
▢
Salt
to taste
▢
3
tablespoons
Coconut
(fresh or frozen)
▢
3-4
tablespoons
Oil
for cooking paniyaram
Instructions
Take out the idli/dosa batter from the fridge and let it come to room temperature.
Heat the oil in a pan on medium heat. Once hot add mustard seeds, once they pop add urad dal and saute till they turn light brown in color.
Now saute ginger paste, green chili and curry leaves for 30-40 seconds or till the raw smell of ginger goes away.
Now add onion and salt, cook till they are soft and translucent.
Now mix in coconut and cook for 2-3 minutes. Turn off the stove and let the mixture cool down slightly.
Then add to idli/dosa batter and mix.
Heat the paniyaram pan on medium-low heat. Add around a teaspoon of oil in each mould.
Once hot add batter into each mould, cover it and cook for 2-3 minutes or till the bottom is golden brown in color.
Using wooden skewers or chopsticks, flip them and cook another side for few minutes uncovered.
Once done remove it to a plate and serve with chutney.
Nutrition
Serving:
5
pieces
|
Calories:
218
kcal
|
Carbohydrates:
18
g
|
Protein:
2.8
g
|
Fat:
15.3
g
|
Saturated Fat:
2.9
g
|
Cholesterol:
0
mg
|
Sodium:
160
mg
|
Potassium:
112
mg
|
Fiber:
2.8
g
|
Sugar:
1.4
g
|
Calcium:
10
mg
|
Iron:
1.8
mg
*Nutrition information is a rough estimate for 1 serving
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