Kuzhi Paniyaram (in tamil)/Paddu (in kannada)
Wondering what could be these round fluffy balls? Well another addition in the Tiffin world. I would say the leftover dosa batter turn into a decent manner. These balls are really crispy outside and really soft inside. Another discovery between dosa and idli! Sorry guys! You need a special pan (Paniyaram Pan) to make it. People make sweet and savory versions. Mine is a savory one served with coconut chutney.
The pan will look like this
Dosa/idly batter: any leftover will be great (approximately 3 to 4 cups)
Onion: 1 minced
Green chili: 1 or 2 minced (For kids try to omit “chili” or grind it into paste)
Curry & coriander leaves: 2 tbsp Chopped finely
Oil: ½ tsp
Urad dhal: ½ tsp
Mustard seeds: ½ tsp
Add the chopped onion, chili, curry and coriander leaves to the batter.
Heat the oil in small pan and add the seasoning. Once it starts to crack, pour into the dosa mix.
Heat the paniyaram pan, brush with little oil and scoop a spoon of batter. If you don’t mind about calories, add some more oil in each paniyaram. It makes crispier outside. Once it starts to be golden brown just flip it and let the other side turns brown. Serve hot with coconut chutney.
Variation for kids: Try to sneak some grated carrots and capsicum. (Omit chili and onion)
Non- vegetarian: add egg - it will be egg Paniyaram.
Have trouble with my ingredient refer to my pantry.