Kuzhi Paniyaram | Kara Paniyaram | How to make crisp paniyaram

South Indian's love their rice and we are no exception. And I must admit R & me also have chappati/ roti atleast thrice a week for lunch. So we do have a balance act that we do. I constantly get asked this question from readers as to what to do with left for dosa batter? how to make perfectly soft idlies? how to make crisp dosas? and so on. I have posted my no fail idly dosa batter recipe which you would want to check as its the same batter that I have used for this recipe too. Coming to today's recipe Kuzhi Paniyaram is a favourite and quick to do snack/ breakfast recipe in most South Indian homes. Today I will sharing a spiced version (kara paniyaram) recipe which is great to dip with any coconut based chutney.

One good tip to get crisp and perfect shaped paniyaram without sticking to the paniyaram mould is to grease it properly and add a bit of rice flour to the batter. And never use freshly ground dosa or idly batter use the last set of batter and make the mix (ingredients) atleast an hour before doing paniyaram. This helps in developing flavours and also just 10 minutes before making the paniyaram add the rice flour to get crisp and perfectly shaped kuzhi paniyaram.

KUZHI PANIYARAM RECIPE | KARA PANIYARAM RECIPE

Recipe Source - Own
Makes - 20-25 paniyaram
Serving suggestion - along with any chutney preferably coconut based chutney

Ingredients

Dosa/ idly batter - 3 cups
Coriander leaves - chopped fine
Rice flour/ arusi maavu - 3 tbsp
Baking soda/ cooking soda/ eno - a pinch
Salt - to taste
Oil - 3 tbsp for greasing paniyaram moulds 

To sauté

Oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 10 leaves
Green chillis - 2 finely chopped
Onion - 1 large finely chopped
Carrot - 1 large finely grated

Method

1. In a kadi/ pan heat oil, splutter mustard seeds and curry leaves. Add the chopped green chillis and onions saute until transparent for 2 minutes.
2. Add the grated carrots and mix well cook for a minute and switch off
3. Once this mixture cools down add it to the dosa batter mix well check for salt. Add the coriander leaves too.
4. Now add the rice flour and baking soda (appa soda)/ eno and mix well.
5. Heat the paniyaram pan, add oil in the moulds and start pouring the batter into the moulds, make sure the heat is in medium.
6. Cover with a lid and cook for a minute then using a wooden stick flip the paniyaram to cook on the other side.
7. You can add more oil to cook faster.
8. Once done serve along with your favourite chutney.

Cooks Wisdom

Tip 1

1. Adding rice flour helps in getting crisp paniyaram with a soft inside

Tip 2

1. Do not use fresh dosa batter and used aged one or rather the last bit of dosa/ idly batter. For idly batter recipe click the link.

Tip 3

3. You can also add left over chutney to the dosa batter for a lovely flavour.

Tip 4

4. Be generous in using oil else the paniyarams will get stuck to the pan. You can add ghee too for a rich flavour. Adding cashew / coconut pieces also will enhance flavour.

Tip 5

5. For the mint chutney recipe click the link.

LEARN HOW TO MAKE

PERFECT SOFT IDLIES
RAVA IDLY
ADAI DOSA
POORI
PALAK POORI
WHEAT UPMA