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Kuzhi Paniyaram is a flavorful Indian dish that captures the essence of traditional home cooking. This family recipe is passed down through generations and remains a cherished part of Indian culinary culture.
Heat 1 tbsp oil in a small pan over medium flame. Add mustard seeds and let them splutter, then add chopped green chili and curry leaves. Sauté for 30 seconds until aromatic.
Add chopped onion and carrot to the pan. Sauté for 2-3 minutes until onions turn translucent and carrots soften. Set aside to cool slightly.
In a large mixing bowl, combine the idli/dosa batter with salt, sautéed vegetables, and grated coconut. Mix well to ensure even distribution throughout the batter.
Heat a kuzhi paniyaram pan (appe pan) over medium heat. Add a few drops of oil to each cavity for non-stick cooking.
Spoon the batter into each cavity, filling up to three-quarters full. Cook covered over medium-low heat for 3-4 minutes until the edges are golden and surfaces begin to set.
Carefully flip each paniyaram using a skewer or spoon. Add a few more drops of oil if needed. Cook for another 2-3 minutes until both sides are crisp and golden.
Remove paniyarams from the pan and serve hot with coconut chutney or sambar.
