Paniyaram

Was so glad to find Kuzhi Paniyaram on the streets of Bangalore. This’s the savoury Tamil version of the Kerala Unniappam (it could also be vice versa 😊)

How to Make Kuzhi Paniyaram

Kuzhi Paniyaram is usually made from Idli or Dosa batter and is also a great way to deal with batters which have turned a bit sour, which makes it unit for making idli or dosa. The Idli or Dosa batter is thoroughly mixed, then a tempering is added to this. In a bit of oil, mustard seeds, then curry leaves are added. Then finely chopped shallots, chopped green chilly, grated coconut is added. Some people also added a bit of sago (soaked in water) to the batter. Not sure what the Sago does to the dish, but I’ve seen people adding this

The Paniyakkal (mould in which the  dish’s made) is oiled or ghee added and heated on a low flame. The mixture’s then poured into the mould (as shown in the photo). Then cooked very slowly on a flame for atleast 3-4 minutes and then flipped over and cooked again

The resulting crisp-outside-soft-inside texture of the Paniyaram is quite outstanding. Though Idli has its own very large following. I’m much more partial to the Paniyaram 😊