Masala Kuzhi Paniyaram Recipe
I thought I had posted this recipe yesterday but looks like I was dreaming while working - again! Anyway, here it is, my quick fix masala paniyaram recipe that gets made each time I have leftover dosa maavu. Originally part of the Chettinad Cuisine, its quick to prepare, easy and a very nice snack for evening tiffin. I love Chettinad recipes! Their love for food shows in their recipes, I feel.
You will need a paniyaram chatti/aebleskiver pan to make this, unfortunately, so if you don't have one yet, please do something to fix the situation ASAP.
Masala Kuzhi Paniyaram RecipePreparation time: 15 minsWhat I Used:Dosa/idli batter - 3 cupsOnion - 1, mincedGreen chillies - 2, sliced roundHalved urad dal/split black gram/ulutham paruppu/uzhunnu parippu - 1 tspRed chilli powder - 1 pinch (I add it for the colour)Hing/asafoetida/kaayam - a generous pinchGreated coconut - 1 tbsp (optional)Curry leaves - a few, torn into small pieces (optional)Salt - to tasteOil - 2 to 3 tbspHow I Made It:1. Mix all ingredients except oil into the dosa batter.2. Heat the paniyaram chatti and add 3-4 drops oil into each hole. Once it heats, add spoonfuls of batter into each hole until its more than 3/4th full. Let it cook until the bottom is browned and crisp.3. Turn over and cook the other side. Make sure that the stove is at medium-low so that the inside also gets cooked without burning the outside.4. Once both sides are brown and crisp, drain on a kitchen napkin.
Serve hot with chutney and hot tea/coffee.
Posts
I have Dosa batter in my fridge right now...but not Paniyaram. :( I need to do something to fix my situation asap. :)
ReplyDeleteHehe :D Do do!
ReplyDeleteI too have idly/dosa batter,outside,turning sour,will make ASAP..;)
ReplyDeleteI like the addition of red chili powder,looks good!
oh my!! I want to reach out and grab some of those tasty goodies
ReplyDeleteAmazing tea time snack!! Looks very yummmy!!
ReplyDeleteThese were made at home and have this slightly porous texture and with lotsa turmeric. We call them 'puli bongaralu', translated as tops I guess. I have no idea why!Thanks for reminding me of those beauties.
ReplyDeletePsst!I am not the first this time.
I love them...looks yummy
ReplyDeleteOhhhh cute cute masala kuzhi paniyarams. Perfect clicks too.
ReplyDeletemmmmm looks so tempting nice color may be because of red chilli powder looks great.
ReplyDeleteOh wow...that's an yummy recipe...i think it is time to buy that paniyaram chatti.....
ReplyDeletemouthwatering recipe...nice click..do participate in my first cooked food event....check my blog for details
ReplyDeleteWow Delicious Masala paniyaram,send 1 plate to me
ReplyDeleteWow, how absolutely gorgeous. I especially love how puffy and golden these are.
ReplyDeleteYour photos are stunning too :) Just added you to my feed. Hope to chat soon!
love the golden brown colour of it...looks so crispy and perfect, will surely try this when i have dosa batter...wonderful click too nags...hope u had a wonderful diwali
ReplyDeleteThat looks so beautiful.
ReplyDeleteI found here a chatti, but not so deep, here they use it for a batter dessert, i think i should buy the pan and make this.
Love that golden colour.
I have no ideas about a lot of the ingredients (silly me!), but they look wonderful!
ReplyDeletenice colour and looks just perfect!!
ReplyDeleteso many nice posts in the recent past...these paniyarams look awesome...don't have this pan but i use a small wrought iron kadai for making them ..slightly flat...n of course we don't call them paniyaram...now i have a name...:)
ReplyDeleteyes i had seen that one n commented too.....the name again was a twister for me...:)
ReplyDeletei felt unnecessary to link it as it is such a common recipe in the north n reading your's felt like it is common in the south too...
hope you didn't mind that..
ReplyDeleteareey.. sangeeta.. not at all :) i have no qualms like that. and also, they are really not the same. urs have oatmeal, something that's very new to me :)
ReplyDeleterelieved...seeing some bloggers going berserk...i am really scared sometimes...:)
ReplyDeletewhat's kuzhi by the way?
ReplyDeleteHb, Kuzhi means pit! now dont ask whats paniyaram!
ReplyDeleteThis looks so pretty it should have its own tv show! Perfect! Wish i can eat this now!
ReplyDeleteJust feel like grabbing some, straight from the screen..a not so very good thought u see..esp. since its a fasting day for me...Grrrr wont forgive you for this Nags :-(
ReplyDeleteThis looks so good! I now miss this paniyaaram pan. Planning to order one soon!
ReplyDeleteyumm..I love how crunchy it looks..:)
ReplyDeletethose look sooo darned good! and I'm loving that pan!
ReplyDeletepic perfect, recipe perfect
ReplyDeleteHb, I'd have said kuzhi means hole, but I guess pit is more closer to the real deal since a hole can even be in the ceiling and a kuzhi can't be on the ceiling since it has to go down and not up..
ReplyDeleteAhh.. forget it! ;)
SJ - Huh!I know what paniyaram is coz she mentioned about it before.
ReplyDeleteNags - Aww, cute!
These are so beautiful!! And perfect! I bet they are just delicious!
ReplyDeleteHb- ohh appadiya wokay wokay. In Kannada its called Guliappa. Being the feminists that we (my sis and I) are we renamed it Guliamma :P
ReplyDeletethey look so good Nags!
ReplyDeletelooks very delicious..everyones fav :)
ReplyDeleteGuliappa is hilarious!!!! Hahahahaha!! Even more so than Guliamma I'd say :D
ReplyDeletelove the colour of these paniyarams..bet its the red chili powder that did the trick!
ReplyDeleteWe make it the same way, we call it Appa or Guliappa. I dont like that name though! Paniyaram sounds better!
ReplyDeleteLove the nice, warm orange-y colour of your paniyarams.
ReplyDeleteThese look so good, I've never added coconut in the ones I make..must try...hope you had a wonderful Diwali !
ReplyDeleteWow!looks very good. I've made the Paniyaram, once before minus chilli powder, it was lighter in color than yours. Also, it absorbed lot of oil, so I'ven't tried after that. Will try out again with your recipe.
ReplyDeleteThanks
Rg.
Looks yummy. Wish I can have one now:).
ReplyDeletePerfect and delicious!Well I have idli batter but not the pan , the most needed one..but can that be an excuse now?:D
ReplyDeleteWow... Nags paniyaram looks lovely and yummy. Never added cocnut to it, Will add coconut when i try next time.
ReplyDeleteenjoyed reading the comments... :) I will try this next time with leftover dosa batter. nice color!
ReplyDeleteLate to check this, didnt knw kulipaniyarams come out so well with dosa batter, will surely try it out soon probably this weekend :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteHave posted it : http://sharmis-passions.blogspot.com/2009/11/masala-kuzhi-paniyaram.html
ReplyDeleteThis is my husband's fav. dish. Thanks to the non-stick pan :)
ReplyDeleteA small tip: After adding batter to the appam pan, i spread few grated carrot and garnish with ghee roasted Cashew Nut. It tastes yummy yummy :)
This is my husband's fav. dish. Thanks to the non-stick pan :)
ReplyDeleteA small tip: After adding batter to the appam pan, i spread few grated carrot and garnish with ghee roasted Cashew Nut. It tastes yummy yummy :)
Have posted it : http://sharmis-passions.blogspot.com/2009/11/masala-kuzhi-paniyaram.html
ReplyDeleteThese are so beautiful!! And perfect! I bet they are just delicious!
ReplyDeleteHb, I'd have said kuzhi means hole, but I guess pit is more closer to the real deal since a hole can even be in the ceiling and a kuzhi can't be on the ceiling since it has to go down and not up..
ReplyDeleteAhh.. forget it! ;)
yumm..I love how crunchy it looks..:)
ReplyDeleteThis looks so good! I now miss this paniyaaram pan. Planning to order one soon!
ReplyDeleteHb, Kuzhi means pit! now dont ask whats paniyaram!
ReplyDeletewhat's kuzhi by the way?
ReplyDeleteyes i had seen that one n commented too.....the name again was a twister for me...:)
ReplyDeletei felt unnecessary to link it as it is such a common recipe in the north n reading your's felt like it is common in the south too...
That looks so beautiful.
ReplyDeleteI found here a chatti, but not so deep, here they use it for a batter dessert, i think i should buy the pan and make this.
Love that golden colour.
mouthwatering recipe...nice click..do participate in my first cooked food event....check my blog for details
ReplyDeleteOh wow...that's an yummy recipe...i think it is time to buy that paniyaram chatti.....
ReplyDeleteI love them...looks yummy
ReplyDeleteoh my!! I want to reach out and grab some of those tasty goodies
ReplyDeleteI too have idly/dosa batter,outside,turning sour,will make ASAP..;)
ReplyDeleteI like the addition of red chili powder,looks good!
I have Dosa batter in my fridge right now...but not Paniyaram. :( I need to do something to fix my situation asap. :)
ReplyDeleteThese little babies are on my snack list for tonite!!
ReplyDeleteI was so tempted ..I love the crunchy tasty paniyaram, that my grandma makes .. the best is the coconut chutney that goes with it... "Yummy" !!
ReplyDeleteFor those who are looking to buy one..I like to share the link where I bought ..
http://www.perfectpeninsula.com/paniyaram.htm
> I found the price cheaper than other web sites. It is non stick and it is pretty easy to make it and taste so good :)
Thanks a lot Ramya. Very glad you like kuzhi paniyaram recipes :)
ReplyDeleteyum! and lovely picture. I will dream of Paniyaram today!
ReplyDeleteHaha thanks Gauri! I love kuzhi paniyaram too!
ReplyDeleteMy daughter had her first taste of this dish and now wants me to make it at home! I didn't realise that it is so simple:) Lovely photos . Thanks for sharing.
ReplyDeleteVimala
So glad you like the kuzhi paniyaram recipe Vimala!
ReplyDeleteHello,
ReplyDeleteNice recipe. Great for tea or even a quick tiffin stuff. I dont have the paniyaram Chatti /aebleskiver pan but I have idli maker which ca be used in microwave. I like the recipe but I think it can be made in microwave as well and with less oil. Saute onion, dal and other ingredients except idli batter. Can also add finely sliced capsicum OR peanuts. Then take it off the flame and mix with idli batter and cook in idli maker in microwave. I have never tasted this recipe but I think it will give the same taste in idli maker as well. I am new to cooking so its just an idea....
That's a great idea anon. The only thing I feel is, if you make this in an idli maker in the MW, then it will taste more "steamed" than fried. Paniyarams are supposed to be semi-fried so the taste and texture will significantly differ if you follow the method you mentioned. Still might turn up a good snack though, I am sure :)
ReplyDeletegee nags,
ReplyDeletei used to think that panniyaram making was a labour intensive procedure....u make it sound so simple ....thanks..now i can make this in a jiffy and trick people into thinkin that i had been labouring over this in the kitchen for a a hundred years! jus kidding..will try soon and let you know.....
ok i just made a batch of these beauties and it turned out heavenly ..beautifully crispy and brown outside and soft inside...thanks a lot for the recipe nags....god bless
ReplyDeleteyay! thanks for being so awesome and leaving feedback harsha. so glad you liked the masala kuzhi paniyaram recipe :)
ReplyDeletewow the panniyaram looks delicious and so crispy ........ & will try soon.......... but i have to order a pan soon ... can u suggest me regarding pans ? cast iron is it good or non-stick pan ?
ReplyDeleteI use a non stick pan Kalyani. cast iron will need seasoning and more oil when cooking :)
ReplyDeleteohh thanks nags .... then will go for a nonstick one .......
ReplyDeleteHELLO NAGS.... I M FROM NORTHEAST INDIA. MY FRND USED 2 MAKE THIS DISH "PANIYARAM" N I LOVED IT.I M A GREAT FAN OF THIS DISH N I TRIED IT. REALLY, IT WAS YUMMM...THANKS 2 U SPECIALLY FOR D RECIPE OF THIS DISH.
ReplyDeletereally glad you like the masala kuzhi paniyaram recipe :)
ReplyDelete