Prepare time: 10 mins
Cook: 15 mins
Serves: 4 Persons


  • 2 cups Idli Batter
  • ⅓ to ½ cup finely chopped onions or 1 medium-sized
  • 1 teaspoon finely chopped green chilies or 1 to 2 green chillies
  • 1 teaspoon finely chopped ginger – or 1 inch
  • 1 pinch asafoetida (hing) – optional, skip for a gluten-free version
  • ½ teaspoon crushed black pepper – optional
  • ¼ teaspoon red chili powder
  • 2 tablespoons chopped curry leaves
  • ⅓ cup grated coconut
  • salt if required
  • oil as required

Directions For Making Kuzhi Paniyaram

Making Batter

  1. In a bowl take the idli batter.
  2. Add the chopped onions, green chilies, grated coconut, spices, herbs everything to the idli batter. Mix very well with a spoon.
  3. Add salt if the idli batter does not have salt previously added to it. Combine well.
  4. If the batter looks thick, you can add some water. If the batter is thin, you can add some rice flour.

Making Paniyaram

  1. Heat the paniyaram chatti or Aebleskiver pan. Add a few drops of oil or as required.
  2. Pour spoonfuls of the batter upto ¾ of the mould.
  3. Allow the batter to cook for 2 to 3 minutes on a low or medium heat.
  4. Turn each kuzhi paniyaram with the help of a wooden skewer or spoon.
  5. Now allow the other side to get cooked and crisp. If needed you can add some more oil.
  6. Turn once or twice for uniform cooking. Repeat cooking with the remaining batter.
  7. Remove them and keep in a casserole so that they stay warm.
  8. These kuzhi paniyaram are also good as tiffin box snack or picnic snack.
  9. Serve paniyaram with coconut chutney or sambar or any chutney variety of your choice.

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