Kuzhi Paniyaram

Method

1. 1

   Prepare batter: Mix 2 cups fermented idli batter with 1 finely chopped onion, 1 tbsp chopped green chilli and fresh curry leaves.

2. 2

   Season: Add salt, half tsp red chilli powder and 2 tbsp fresh grated coconut. Mix well. Batter should be thick.

3. 3

   Heat paniyaram pan: Place kuzhi paniyaram pan on medium heat. Add 3-4 drops oil or ghee into each round cavity.

4. 4

   Fill cavities: When oil is hot, fill each round cavity three-quarters full with batter — do not overfill.

5. 5

   Cover and cook: Cover the pan with a lid. Cook on medium-low heat 3-4 minutes until the base of each paniyaram is golden.

6. 6

   Turn with skewer: Use a wooden skewer or spoon handle to carefully turn each paniyaram once the base is golden.

7. 7

   Cook second side: Add a small drop of oil if needed. Cover and cook 3 minutes until second side is also golden.

8. 8

   Check doneness: Insert a toothpick — it should come out clean. Outside should be crispy, inside fluffy.

9. 9

   Remove from pan: Take out with the skewer and arrange on a plate.

10. 10

    Serve: Serve hot with coconut chutney and tomato chutney. Kuzhi paniyaram is best eaten immediately when crispy.