Indian
Vegan
Gluten freeKuzhi paniyaram
Savoury rice dumplings
குழிப் பணியாரம்: Chettinad's crisp-shelled savoury dumplings from dosa batter, cooked in a paniyaram pan
In Chettinad, kuzhi paniyaram is what happens to the last of the idli and dosa batter: it's mixed with shallots, chilli and curry leaves and cooked in a cast-iron pan full of round hollows until each ball is crisp and golden outside and soft as idli inside. Karaikudi households make them for evening tiffin and they're sold hot from street griddles in Madurai. Eat them straight from the pan with coconut chutney or a red tomato-onion kara chutney. Chef's tip: use batter that's a day or two old and slightly sour; it gives lighter, puffier paniyarams than fresh batter.
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 280 kcal
Ingredients
For the batter
- 2 cups fermented idli or dosa batterthick, at room temperature
- 6 shallotsfinely chopped
- 2 green chilliesfinely chopped
- 1 tsp fresh gingerfinely chopped
- 2 tbsp fresh coconut (optional)cut into small bits
- 2 tbsp fresh corianderchopped
- ¼ tsp saltonly if the batter is unsalted
For the tempering
- 1 tbsp groundnut or sesame oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 10 curry leaveschopped
- ¼ tsp gluten-free asafoetida
For cooking
- 4 tbsp groundnut or sesame oil
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Method
0/6 doneStep 1: Heat 1 tbsp groundnut or sesame oil in a small pan over a medium heat. Add ½ tsp mustard seeds; when it crackles, add 1 tsp urad dal and fry until golden, then add 10 curry leaves and ¼ tsp gluten-free asafoetida. Add 6 shallots, 2 green chillies and 1 tsp fresh ginger and sauté for 2 minutes until the shallots soften.
3 minStep 2: Let the tempering cool for a minute, then stir it into 2 cups fermented idli or dosa batter with 2 tbsp fresh coconut, 2 tbsp fresh coriander and ¼ tsp salt if needed. The batter should be thick and pour slowly like heavy cream; if it's runny, stir in a spoonful of rice flour.
Step 3: Heat a paniyaram (appe) pan over a medium heat for 3–4 minutes. Put ¼ tsp of 4 tbsp groundnut or sesame oil in each hollow. When a drop of batter sizzles at once, the pan is ready.
4 minStep 4: Fill each hollow about three-quarters full. Cover and cook over a medium-low heat for 3–4 minutes until the edges are golden and the tops look set and dry, with small holes.
4 minStep 5: Turn each one over with a skewer or the pointed end of a spoon, drizzle a few more drops of oil around them and cook for 2–3 minutes until evenly golden and crisp; they should sound hollow when tapped. Common mistake: turning them too early; the wet top tears and the ball loses its round shape. Wait until the edges come away from the pan easily.
3 minStep 6: Lift out and repeat with the rest of the batter, oiling the hollows each time. Serve hot with coconut chutney.
12 min
Nutrition per serving
- Calories
- 280 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kuzhi paniyaram take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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