Prepare special Chettinad Kuzhi Paniyaram with left over dosa batter

Special Chettinad Kuzhi Paniyaram is prepared with left over idli-dosa batter. A quick and healthy recipe. Consumption of oil is very less. The crispy Chettinad Kuzhi Paniyaram is in great demand. You can make use of the left over idli- dosa batter, be creative and your family is going to ask you for more numbers.

Kuzhi Paniyaram has various name like paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu in various languages. The name kuzhi means a hole, the mould into which the batter is poured.

Ingredients :

Idli – Dosa batter: 2 cups

Shallots: 20 to 22  or 1 large onion

Green chilly: 3 nos

Urad dhal: 3 tsp

Mustard seeds: 1.5 tsp

Jeera: ½ tsp

Curry leaves:2 sprigs

Hing / Asafetida: 2 pinches

Fresh grated coconut: 3 tbsp

Fresh ginger: ½ tsp

Salt – 2 pinches

Oil: 8 tsp

Procedure for preparing Chettinad Kuzhi Paniyaram:

Method:

• Chop shallots, green chillies and curry leaves.
• Heat oil in a pan and add mustard, when they splutter add jeera, urad dhal. Roast till the dhal turns light brown. Lower flame and add asafetida.
• Continue to add the chopped shallots, green chilly and curry leaves.Add 2 pinches of salt and continue stirring. When the onions become translucent put off the flame.
• Add fresh grated coconut and finely chopped ginger. Mix well. It will get sauted in the heat of the pan.
• Transfer the contents in the pan to the batter. Mix well. No need to add salt as this is left over batter of idli -dosa.
• Heat the paniyaram pan, add few drops of oil in each mould. Pour the batter in each mould upto 3/4^th level. Close the pan with a lid and allow this to cook  at medium flame for 2 to 3 mins.
• Now turn each paniyaram in the pan upside down with a fork / spoon. If required pour a drop of oil on the mould. Let it remain for 2-3 mins, there is no need to place the lid.
• You will observe a crispy texture on the cooked side and a soft, spongy texture inside. Check if the batter has cooked by pricking a toothpick into the paniyaram, the stick should come out clean. Take off all the kuzhi paniyarams into a serving bowl.
• Now repeat the process to complete the batter. Serve hot Chettinad kuzhi paniyaram with roasted onion chutney or any chutney of your choice.

Ginger is an optional ingredient in the Chettinad kuzhi paniyaram. Including ginger in the batter gives a distinct aroma and is liked by elders in masala idli too. You can use onions in place of shallots ( sambhar onions) , the fact is that shallots add to the unique taste of chettinad kuzhi paniyaram.

This special Chettinad paniyaram can be prepared for breakfast or as a snack too. Oil consumption is less, cooked by steam and therefore a healthy breakfast.During festival time sweet paniyaram is made adding jaggery and banana.

Make use of your left over idli- dosa batter and let your preparation do the talking for you.