Paniyaram Recipe With Idli, Dosa Batter – Instant Kuzhi Paniyaram Recipe

Paniyaram recipe with leftover idli, dosa batter is my most favorite South Indian breakfast and dinner recipes. I can have it 24x7. My mom calls it as idli dosa maavu paniyaram. In Tamil nadu, people make kuzhi paniyaram at least once in a week. Not only in Tamil nadu, this paniyaram recipe is very popular in Karnataka and Andhra as well. 

In Kannada, it is called as Paddu or Guliyappa. In Telugu, it is Gunta ponganalu. In Kerala, it is kuzhi appam in malayalam. There may be slight variations in the paniyaram batter recipe but the taste and preparation is almost the same. Generally people say kara chutney ie. Red chutney is the best side dish for paniyaram but I love my mom’s watery coconut-fried gram dal chutney( Pottukadalai chutney) that tastes like road side hotel chutney. You can find the same in the pictures.

Before marriage, my mom reserves some leftover sour dosa batter and make ghee paniyaram especially for me. Yes, Kuzhi paniyaram tastes the best when prepared with sour dosa batter more than fresh idli,dosa batter. It would be crispy outside and soft inside. The flavor of ghee and smell of sour batter takes this dish to next level. 

Sometimes my mom adds a pinch of cooking soda if the batter is too sour. I love to have this paniyaram as evening snack too. So my amma makes it after I come from college. After marriage, I follow my mom and make ghee paniyaram for Raksha and rarely for myself and Sendhil.

 

Long back, I made a post on Paniyaram varieties in which I had shared my MIL’s style sweet paniyaram, Kara paniyaram and masala paniyaram recipes. At that time, many readers asked me whether it can be prepared without paniyaram pan. I don’t think so. Deep frying in oil is the only alternative. But the shape and texture will change. Moreover it absorbs more oil and make the dish high in calories. 

If you want to taste this delicious paniyaram in a healthy way with low calorie, you need to buy a non-stick paniyaram pan. Just a few drops of oil or ghee would be enough to make this yummy delicacy. 

 In South India, you can find this pan commonly in all the vessel shops. If you are in abroad, you can buy it online as well.  Ok, lets see how to make this most popular Paniyaram recipe with step by step photo.

Paniyaram recipe / Kuzhi paniyaram recipe with idli, dosa batter

How to make Kuzhi paniyaram recipe using leftover idli, dosa batter

Author: Chitra Ganapathy

Cuisine: South Indian
Category: Breakfast/Dinner
Yields: 20 
Prep time: 5 minutes
Cook time: 5 Minutes

Ingredients (1 cup - 250ml)

• Leftover idli,dosa batter - 2 cups
• Big onion - 1 no (Finely chopped)
• Green chilli - 2 nos (slit or finely chopped)
• Curry leaves - Few
• Coriander leaves - 2 tbsp (finely chopped)
• Salt - as needed
• Water - very little if batter is thick

To Temper

• Cooking oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Urad dal - 2 tsp
• Chana dal - 1 tbsp
• Ginger - 1/2 tsp ( finely chopped)
• Asafetida/Hing - 1/8 tsp

How to make the Paniyaram recipe

1. Take the dosa batter in a bowl. Add little water if its too thick.
2. Temper mustard seeds, urad, chana dal, hing.
3. Saute onion, green chilli, curry leaves and coriander leaves.
4. Add to the batter. Check for salt.
5. Heat paniyaram pan with 1 tsp oil in each hole.
6. Pour the batter.Cover the pan.Cook both sides and remove.
7. Enjoy with coconut chutney or kara chutney !

Paniyaram recipe / Kuzhi paniyaram recipe - Step by step photo

• Take the leftover dosa batter in a wide bowl. Add little water, say 1/4 cup if the batter is too thick.
• Heat oil in a kadai.Temper mustard, urad dal, chana dal and hing. After dals turn golden, saute the finely chopped onion, green chilli, ginger, curry leaves, coriander leaves and little salt. Saute till onion becomes transparent.

  

• Add to the dosa batter. Mix well. Paniyaram batter is ready. Check for taste, add salt only if needed. If the batter is too sour, you can add a pinch of cooking soda. Mix well and rest the batter for 10 minutes.

  

• Heat paniyaram pan adding 1 tsp oil or ghee in each hole. Pour the batter and keep the flame medium high. Cover the pan and cook for sometime.

  

• Use a stick like pointed tool or spoon to flip the paniyaram. Cook the other side. Remove in a plate. Serve with your favorite chutney !

  

Notes

• To make it more healthy, you can add grated carrot, cooked peas to the paniyaram batter.
• You can add finely chopped chilli to make the paniyaram taste spicy.
• Adjust the flame from medium to high to cook the paniyaram with golden tint on top as shown in the picture.
• Adding coriander leaves is optional but it adds a nice flavor.
• Add ghee instead of oil if you are making for kids. I make this way and pack for Raksha's lunch box

Try this easy, yummy Kuzhi paniyaram recipe with leftover dosa batter.

Enjoy with pottukadalai chutney like I did.

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Masala Idli Recipe – How To Make Masala Idli Fry – Leftover Idli Recipes

Masala idli fry is an easy, kids friendly recipe that can be made using leftover idli.We can prepare this idli fry with fresh mini idli too. It can be served as breakfast, dinner or as an evening snack for kids. Usually I make South Indian, Tamilnadu style masala idli fry. This time I prepared it in North Indian style adding Pav bhaji masala powder.Actually speaking, recipe of masala idli varies from place to place.It can also be prepared in a simple way adding garam masala powder or fennel powder.

As this is my first attempt in North Indian style, I followed this recipe from Spice up the curry & Red Chilly and tried for our breakfast. I adjusted the spice level as per my family’s taste. It came out really well.  Sendhil & myself loved it a lot. I hope Raksha will like it too. If making for kids, you can try the same with deep fried idli pieces. This recipe is a great way to use the leftover idli. You can also add vegetables like finely chopped carrot, cooked peas along with capsicum  to make this dish more healthy and colorful ! Now lets see how to make Indian style masala idli at home using leftover idli with step by step photos & video.

Do check out my other leftover idli recipes like Chilli Idi, Idli manchurian, South Indian style masala idli, Pepper idli and Idli upma recipe.

Masala idli - How to make masala idli - Leftover Idli recipes

How to make masala idli recipe using leftover idli

Author: Chitra Ganapathy

Cuisine:Indian

Category:Main

Serves: 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Ingredients  (1 cup = 250ml)

• Idli – 5 nos
• Big onion - 1 no (Finely chopped)
• Capsicum - 1/4 no (Finely chopped)
• Ginger - 1/2 tsp (-do-)
• Garlic - 1/2 tsp (-do-)
• Ripe tomato - 2 nos
• Salt & water - as needed
• Cooking oil – 2 tbsp
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red Chilli Powder - 1/2 tsp
• Pav bhaji masala powder - 3/4 tsp to 1 tsp
• Coriander leaves - to garnish
• Lemon juice - If needed
• Sugar - a pinch (optional)
• Ghee - 2 tsp

How to make the recipe

1. Chop the leftover idli into big cubes.
2. Heat oil in a kadai. Temper cumin seeds. Saute onion, ginger, garlic and tomato.
3. Add all the spice powders, salt and mix well.
4. Add 1/4 cup of water to the masala and boil for a minute.
5. Lastly add the idli cubes, mix gently to coat the masala.
6. Garnish with coriander leaves. Sprinkle ghee & lemon juice if needed.Serve hot !

Masala idli recipe - How to make masala idli fry - Step by step pictures

• Take the leftover idli and chop into big cubes. You can chop each idli into 8 or 9 pieces.Set aside.
  

  

• Heat oil in a kadai. Splutter cumin seeds. Saute onion, capsicum, garlic and ginger pieces. After onion becomes transparent,add tomato and saute for a minute.

  

• Add turmeric powder, red chilli powder, pav bhaji masala powder, sugar and mix well. Saute till tomato becomes mushy. Add 1/4 cup of water and boil for 2 minutes till masala becomes semi dry.

  

• Lastly add the idli cubes, mix gently without breaking.Coat the idli with masala. If masala has more water content, idli will break. So make sure masala is almost dry. Mix idli & cook for a minute.Switch off the flame. Garnish with chopped coriander leaves, few tsp of ghee and sprinkle some lemon juice. Mix well and serve hot!

  

• Mash few banana pieces and cook for 2 minutes in low flame. Switch off the flame, sprinkle lemon juice and garnish with coriander leaves if desired.I did not add it.Remove and serve with rice.

Note:

• Adjust the quantity of pav bhaji masala powder as per your spice level.
• Make sure the tomato masala mixture is semi dry before adding idli pieces.

Try this easy, kids friendly recipe at home and enjoy :)

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Palak Chapathi – Spinach Chapati – Pasalai Keerai Chapathi Recipe

Palak chapathi (Spinach chapati, Pasalai keerai chapathi in Tamil) is an easy, healthy paratha recipe that can be served with onion raitha or boondi raita and pickle as the side dish.

I make this easy palak chapathi for our dinner usually. I followed my soft chapati recipe and added masala powders to make this spinach chapathi flavorful and soft. Curd & oil is the major ingredient that helps to make it soft. You can roll it thin or thick and pack it for lunch box if you like. You should eat it hot to enjoy its best taste. For variations, you can add finely chopped palak leaves and add it to make the job easier. Lets see how to make easy palak chapati with step by step photos !

Palak Chapati / spinach chapathi recipe

Easy , healthy palak chapathi / Spinach chapathi recipe with step by step photos - Easy, instant dinner recipes

Cuisine: Indian

Category: Dinner Recipes

Serves: Serves 14 nos

Prep time: 30 Minutes

Cook time: 5 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Wheat flour / atta - 2 cups Palak leaves - 2 cups Ginger - 1 inch piece Green chilli - 1 no Curd - 1 tbsp Cooking oil - 1 tbsp Ajwain/ Carom seeds OR cumin seeds - 1 tsp Garam masala powder - 1 tsp Salt & water - as needed

METHOD

Wash and clean the palak leaves. Grind the leaves, green chilli and ginger to a smooth paste adding required water. Set aside. In a wide plate or bowl, take the whole wheat flour, ajwain, ground palak, curd, cooking oil, salt, garam masala powder and mix well. Add little water only if needed. Make a smooth dough.Knead for 5 minutes. Grease with oil. Cover & rest for 30 minutes. After 30 minutes, make ball sized dough and dust in wheat flour.Roll it thin or thick as you like. I rolled it medium thick. Heat a dosa pan. Put the chapati and cook in low to medium flame. When bubbles start to appear, flip the chapati and cook the other side. Apply oil on both the sides by flipping the chapathi. Remove and serve hot with onion raita or boondi raita. Enjoy !

Note

Adjust the quantity of masala powder as per your taste. For variations, you can add finely chopped palak leaves, grated ginger & green chilli instead of grinding them. You can use cumin seeds instead of ajwain.

Easy, healthy palak chapathi is ready to relish with boondi raita & pickle.

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Ragi Poori Recipe – Finger Millet Poori – Ragi Recipes

I am happy to share a millet recipe after a long time in my space. As you all know, I have been trying varieties of Poori recipes during weekends and sharing the same in my web page. Soon I will make a collection of them in my page for quick reference. 

Last weekend I tried ragi poori for our Sunday breakfast. Ragi (Finger millet in English, Kezhvaragu in Tamil, Mandua in Hindi, Ragi in Kannada, Koovaragu in Malayalam, Ragulu in Telugu) is a very healthy millet that is rich in calcium & iron.Usually I make recipes with ragi flour at least once in a week to include it in our regular diet.  Most of the time I prepare ragi dosa as its a quick, easy and instant dosa recipe. Sometimes Ragi porridge/Ragi kanji and ragi idli. 

Recently I came across this finger millet puri in some websites. I quickly browsed for the recipe, made some changes and tried it. It came out really well and soft.Though it looks hard & dry in the picture, the actual texture and taste was really nice. We are adding equal quantity of wheat flour to the ragi flour to give a binding to the poori dough. Rava is used to maintain the puffiness of poori for long time. Ghee is to give softness.

Do try this poori  for a change with a healthy addition of Ragi.You will like it I think :). Lets move on to the recipe of how to make Ragi poori with step by step pictures ! Please watch my basic Poori video for reference as the ingredients and the method of making this ragi poori is almost the same.

Ragi Poori - Finger Millet Poori Recipe

How to make Ragi Poori/Finger millet poori recipe for breakfast - Basic poori recipe with a healthy addition !

Cuisine: Indian

Category: Breakfast Recipes

Serves: 9

Prep time: 20 Minutes

Cook time: 2 Minutes

Total time: 22 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Ragi flour / Finger millet flour - 1/2 cup Wheat flour / Atta - 1/2 cup Ghee - 1/2 tsp Rava/Sooji - 1 tsp ( I used upma rava,coarse ones) Salt & water - as needed Cooking oil - to deep fry poori

HOW TO MAKE RAGI POORI - METHOD

In a wide bowl, take the ragi flour, wheat flour, required salt, rava, ghee and mix well. Now add water gradually and make a thick dough.No problem if the dough is slightly sticky and have cracks. Now grease your hands with oil lightly.Knead the dough very well for 5 minutes.Dough will become smooth and non-sticky. Do not rest the dough. Make poori immediately else it may drink oil. Make small balls from the dough and set aside.Keep it covered with a plate. Take one ball, dust in wheat flour and roll into small, thick poori. Poori won’t puff up if rolled thin. Heat oil in a kadai and when it gets heated , drop a pinch of dough.If it rises to the top immediately, oil temperature is right.Oil should not be smoky hot.Drop one poori and when it starts to float on top, press it with a ladle gently. Poori puff up well. Flip the poori and lower the flame to medium. Cook the other side and remove in a tissue paper. Again increase the flame and drop another poori. Repeat this and make all the puri. Serve hot with kurma! I made Karnataka style vegetable sagu as side dish. Enjoy !

Note

Do not add more ghee. Poori won’t puff up. Poori should be rolled thick to puff up well. Adding Rava is also optional. Do not rest the dough for long time. Poori may absorb more oil. Poori won’t puff up if oil temperature is less. So maintain proper heat.

Ragi Poori with mixed vegetable kurma is an yummy combination. Do try it !

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Veg Mayonnaise Sandwich Recipe – How To Make Mayo Sandwich Recipe Indian

Vegetable Mayonnaise sandwich was in my try list for long time. I make sandwich recipes only during weekends if I have less time to prepare breakfast. Most of the time I make vegetable sandwich in this way. Recent days I started looking for varieties of Indian vegetarian sandwich ideas. One such recipe is this Veg Mayo sandwich. In fact my friend Shalini told this recipe long back but couldn’t try it. Last week I bought a box of Fun Foods Veg Mayonnaise ( eggless mayonnaise) to slather in Veg burger for my daughter. Suddenly I reminded about this sandwich and tried it with few leftover bread slices at home. As the sandwich filling/spread is a no cook recipe,I felt it very easy to make.The only time consuming part is to grate or chop the vegetables finely. When you make it for just two people, its not that difficult too. I have toasted the bread with butter before filling with the mayonnaise spread. But toasting the bread is completely optional. If you want to prepare a quick and simple sandwich, you can just smear butter in the fresh, plain bread slice and enjoy it. If your kids like this sandwich, you can pack this for their snack box. Overall, this sandwich is a good choice for Indian vegetarians to make a quick breakfast or dinner. Ideal for bachelors and working women. Lets see how to make Vegetable mayo sandwich recipe with step by step pictures. I will upload the video soon.

Check out my Grilled Cheese sandwich and paneer sandwich recipes too !

Vegetable Mayonnaise Sandwich Recipe - How to make Indian Veg Mayo Sandwich

Easy, quick Vegetable mayonnaise sandwich recipe for breakfast or dinner !

Cuisine: Indian

Category: Sandwich recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bread slices – 6 nos ( I used white bread, U can use whole wheat bread too) Eggless Mayonnaise – 1/2 cup ( I used Fun Foods brand) Grated carrot – 1/4 cup Capsicum – 2 tbsp ( Chopped finely) Big onion – 1/4 cup ( chopped finely) Boiled Sweet corn – 1/4 cup Chopped Tomato - 1 tbsp Black Pepper powder – 1 tsp Red Chilli flakes – 1 tsp Chat masala powder - 1/2 tsp ( optional) Salt – as needed Grated Cheese  or cheese slices – 2 tbsp /  3 slices (Optional) Butter or ghee - As needed ( to toast the bread)

METHOD

Take a bowl and mix all the ingredients except bread slices. Make the filling and keep it ready. Heat a dosa pan and melt a tsp of butter. Toast a bread slice till golden brown on both the sides. Toast all the slices similarly. Take a toasted slice and spread the mayonnaise stuffing.Cover it with another slice of bread. Cut it diagonally and serve immediately. For variations, you can skip the toasting part and make it in raw bread to make your job simple. If you use fresh bread, this sandwich would be very tasty. For this, apply butter on one side of bread, spread the filling and cover with the another buttered bread slice. You can also grill this sandwich if you wish.Enjoy !

Note

Adjust the quantity of pepper powder as per your taste. You can add grated cheese in the filling if making for kids. You can make this sandwich using fresh, raw bread slices without toasting them. For variations, you can keep slices of onion, tomato, cucumber instead of making filling with mayonnaise.

Try this easy, yummy veg mayo sandwich for your kids. They will love it.

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Indian Style Tomato Spaghetti Recipe – Vegetarian Spaghetti Recipe With Video

This is my second post on vegetarian spaghetti recipe. I started trying out spaghetti based recipes recently and my first recipe was easy garlic spaghetti. We loved that a lot. So Raksha & Sendhil asked me to try some varieties of spaghetti recipes for breakfast. Last Sunday I made this easy, Indian style tomato spaghetti recipe with very simple ingredients. I browsed many vegetarian spaghetti recipes and tried it finally with my own twist. It came out really well and we all loved it. 

Raksha took 2 servings which made me very happy. For Raksha, I used red chilli flakes, pepper powder in little quantity for less spicy taste and added more cheese whereas for myself & Sendhil, I added more spices, used Italian seasoning and made it without cheese. It was tasting great and packed with full flavor. 

Friends, do try this easy, yummy tomato spaghetti recipe for your kids and family.Adjust the spice level based on their taste buds. I am sure they will love it. Lets see how to make this easy, Indian vegetarian tomato spaghetti recipe with step by step photos and video !

Tomato spaghetti recipe - Indian vegetarian spaghetti recipe

Easy tomato spaghetti recipe - Indian vegetarian style recipe for breakfast & dinner !

Cuisine: Indian

Category: Spaghetti recipes

Serves: 3

Prep time: 20 Minutes

Cook time: 15 Minutes

Total time: 35 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Spaghetti -  150 gms Water - 8 cups Cooking oil - 1 tsp Salt - 1 tsp To Saute Cooking oil or olive oil - 2 tbsp Garlic cloves - 7 nos ( Finely chopped) Big onion – 2 nos ( Finely chopped) Grated Cheese – 2 tbsp ( I used Mozzarella) Capsicum - 2 tbsp ( Finely chopped) Ripe Tomato - 5 nos ( small) Red chilli flakes - 1 tsp Pepper powder - 1 tsp Salt & water - as needed Italian seasoning - 1 tsp ( optional) Sugar - 1/2 tsp

METHOD

Boil 8 cups of water in a wide bowl. Add 1 tsp of cooking oil or olive oil, add 1 tsp salt. Put the spaghetti and let it cook till half done. Now add the whole tomato in spaghetti water and let it cook. Remove the tomato to a plate after its skin gets cracked ( blanched) . But keep cooking the spaghetti in medium flame for 20 minutes till it turns soft yet firm. i.e Cook Al dente.  If you cover & cook, water may spill. So cook it in medium flame till 3/4 th of the water is absorbed.Then cover & cook for 10 minutes to become soft. Take one spaghetti and check it. Break it with your fingers. Taste one. If  its soft and slightly chewy,  spaghetti is done.  Please check THIS LINK for cooking spaghetti in detail ! Peel the skin of tomato and grind it to a puree. Set aside.Transfer the cooked spaghetti to a colander and drain the excess water. Wash the spaghetti in the running tap water so that it remains firm. Keep aside.   Heat oil in a kadai and saute the finely chopped garlic cloves. When it starts to turn golden, add the finely chopped onion and capsicum. Saute till onion turns transparent. Now add the tomato puree, salt,  red chilli flakes, pepper powder , sugar and Italian seasoning ( If  using). Mix for a minute and then add the cooked spaghetti. Toss well till the spaghetti is evenly coated with the sauce.Switch off the flame and add the grated cheese. Mix well, remove and serve hot ! Enjoy !

Note

Spaghetti takes more time to cook. It took nearly 25 minutes in medium to high flame. I covered & cooked it for the last 5 minutes. Washing the cooked spaghetti in running water helps to keep the spaghetti stay firm. You can cook the spaghetti and keep in advance if making for guests or parties. You can add canned tomato puree too. Adding Italian seasoning is purely optional. But it gives a nice flavor to the dish. If you have fresh or dried basil, you can add that too.

Try this yummy, tomato spaghetti recipe at home for breakfast/dinner !

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