Spicy Kuzhi Panniyaram

With just a few ingredients this super easy dish can be prepared in a jiffy.  A good tiffin-box food, these panniyarams are small, soft, and subtly spiced.  This is an age old south Indian recipe – as old as the idli or the dosa.

Made these panniyarams when one morning suddenly changed my mind – the plan was to make idlis but ended up making these delectable cute little things called panniyarams.

You need a special pan called ‘panniyaram chatti’ or ‘panniyarakkal’ or ‘panniyaram pan’ to make these.

Print Recipe

Spicy Kuzhi Panniyaram

With just a few ingredients this super easy dish can be prepared in a jiffy.  A good tiffin-box food, these panniyarams are small, soft, and subtly spiced.  This is an age old south Indian recipe - as old as the idli or the dosa. Made these panniyarams when one morning suddenly changed my mind - th

Course

breakfast

Cuisine

tamil

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 3 cups dosa batter Idli / ,
• 1 onion Finely chopped ,
• 2 green chillies Finely chopped ,
• 1 tsp ginger Finely grated ,
• pinch Asafoetida , a
• 1 tsp Mustard seeds ,
• curry leaves Chopped , few
• Salt as needed
• Oil for tempering

Course breakfast Cuisine tamil Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 3 cups dosa batter Idli / , 1 onion Finely chopped , 2 green chillies Finely chopped , 1 tsp ginger Finely grated , pinch Asafoetida , a 1 tsp Mustard seeds , curry leaves Chopped , few Salt as needed Oil for tempering

Instructions

1. Take a kadai and heat some oil in it. Add mustard seeds and asafoetida.
2. After the mustard seeds crackle, add the onions, chillies, ginger, curry leaves and saute for few minutes. Pour this over the dosa batter, add salt and mix well.
3. Grease a panniyaram pan and place this on the gas stove.
4. Pour spoonful of panniyaram batter into each hole, reduce the heat.

   
5. After you see that the edges are turning brown and leaving the sides, turn over the panniyarams with the help of a spoon or knife.
6. Allow to cook through and become brown in color.
7. Remove from the pan, prepare the next batch in the same way.
8. Serve with coconut chutney or any other accompaniments that go with this like tomato chutney, milagaipodi, sambar, or coriander chutney.