Kara Paniyaram

Method

1. 1

   Prepare fermented batter: Use well-fermented idli-dosa batter.

2. 2

   Season batter: Mix in 1 finely chopped onion, 2 finely chopped green chillies, a pinch of asafoetida and fresh curry leaves (chopped) into the batter. This gives kara (spicy) paniyaram its flavour.

3. 3

   Heat paniyaram pan: Place the kuzhi paniyaram pan on medium heat. Add 3-4 drops of oil into each cavity.

4. 4

   Test oil: A drop of batter in the oil should sizzle.

5. 5

   Fill cavities: Fill each cavity three-quarters full with the spiced batter.

6. 6

   Cover and cook: Cover with a lid. Cook on medium heat 3-4 minutes until base is golden.

7. 7

   Turn: Use a wooden skewer to carefully turn each paniyaram.

8. 8

   Cook second side: Add a small drop of oil. Cover and cook 3 minutes.

9. 9

   Check doneness: Insert a toothpick — it should come out clean.

10. 10

    Serve: Kara paniyaram should be golden, crispy outside and soft inside with a spicy flavour. Serve with coconut chutney and sambar.