Tuesday, October 15, 2013

Kuzhi Paniyaram : A spicy snack

Often when we get bogged down by the regular snacks or on a rainy evening or just for a want of change, we feel the need to try a different snack - if something hot & spicy is what you are looking for and that too in a jiffy, here is one such lip smacking dish : the famous from granny's kitchen, kuzhi paniyaram : the spicy variety

We have a lots to thank our grannys' for their tips & tricks, which are endless. The main ingredient to make the paniyaram is just the left over & a bit sour idli / dosa flour :)

Preparation Time: 15-20 mts


Idly / Dosa flour : Left over & a bit sour (else you can add a bit of sour curd) -- 2 cups 
Green Chillies:     4-5 chopped (As spicy as you like)
Black Pepper:      4-5 pepper (If you want to have a bit of pepper flavor; you can reduce the chillies if you add more of pepper)
Onion           :      1 Medium chopped finely
Ginger:                 1/2 " fine chopped
Coconut       :       A few pieces (finely cut into small pieces - I haven't added in this picture shown)
Salt              :       To taste (Only a spoon or so more to make for the sourness & added ingredients)
Curry Leaves / Coriander : A few (if rqd)
Oil :                      To Fry

  1. In a bowl, mix the flour (sour curd if the flour is not sour), and all other ingredients mentioned above. 
  2. Ensure consistency is semi-solid and not very watery
  3. Keep the Paniyaram pan (best suited are the non-stick pans available in the market) on a medium fire
  4. Add 1/2 a tspn of oil (lesser from second round)
  5. As the oil heats up slightly, pour a spoon of flour each (should not be overflowing)
  6. Close the pan and allow it to cook for 2-3 mts (max) - till they turn golden brown
  7. Using a knife or a bread knife turn it around & allow it to cook till golden brown
  8. Remove from fire & serve it hot with some interesting side dish : Chutneys / Sambhar 
    Tip: Alternatively, some do the following:
  • In a tava, add 2 spoons of oil and add mustard. As it sputters, add the chillie, ginger, and onions. Cook till the onion turn pinkish and then add the coconut and finally the garnishing leaves.
  • Remove from fire and add it to the flour & follow the remaining steps to prepare the paniyaram.


Onion & Tomato:
Onion: 2 medium
Tomatoes: 3-4 medium
Tamarind : A small peas size
Garlic:    4-5 pods
Red Chillie : 4-5 (splicy ones or you can also add red chillie powder)
Salt:     To taste

Fry each of the above in a spoon of oil separately and cool them before grinding the chutney (with salt). You can garnish it with curry leaves & coriander leaves; season it with spluttered mustard.


Coconut: 1 cup (grated or pieces that can be ground)
Fried gram : 1 tbspn (Potu kadalai)
Green Chillies: 3-4 (As spicy as you like)
Ginger:  1/2 "
Salt:     To taste

Grind them fresh (no fry rqd) with salt. Season it with spluttered mustard & udadh dhal and garnish with curry leaves.

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