Kuzhi Paniyaram

Ingredients

• 2 cups dosa batter fermented
• 1 onion finely chopped
• 2 green chillies
• Ginger grated
• Mustard seeds
• Curry leaves
• Oil

Method

1. Prepare batter: Mix 2 cups fermented idli batter with 1 finely chopped onion, 1 tbsp chopped green chilli and fresh curry leaves.
2. Season: Add salt, half tsp red chilli powder and 2 tbsp fresh grated coconut. Mix well. Batter should be thick.
3. Heat paniyaram pan: Place kuzhi paniyaram pan on medium heat. Add 3-4 drops oil or ghee into each round cavity.
4. Fill cavities: When oil is hot, fill each round cavity three-quarters full with batter — do not overfill.
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. Turn with skewer: Use a wooden skewer or spoon handle to carefully turn each paniyaram once the base is golden.
7. Cook second side: Add a small drop of oil if needed. Cover and cook 3 minutes until second side is also golden.
8. Check doneness: Insert a toothpick — it should come out clean. Outside should be crispy, inside fluffy.
9. Remove from pan: Take out with the skewer and arrange on a plate.
10. Serve: Serve hot with coconut chutney and tomato chutney. Kuzhi paniyaram is best eaten immediately when crispy.