Paniyaram recipe with leftover idli, dosa batter is my most favorite South Indian breakfast and dinner recipes. I can have it 24×7. 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, Kuli paniyaram tastes the best when prepared with sour dosa batter more than fresh idli, dosa batter. I usually make it with the last batch of idli 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 and video.
Paniyaram recipe / Kuzhi paniyaram recipe with idli, dosa batter.
Equipment
Ingredients
- 2 cups Leftover idli, dosa batter
- 1 Big onion Finely chopped
- 2 Green chilli slit or finely chopped
- Few Curry leaves
- 2 tbsp Coriander leaves 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
Instructions
- Take the idli, dosa batter in a bowl. Add little water if its too thick.
- Temper mustard seeds, urad, chana dal, hing.
- Saute onion, green chilli, curry leaves and coriander leaves.
- Add to the batter. Check for salt.
- Heat paniyaram pan with 1 tsp oil in each hole.
- Pour the batter. Cover the pan. Cook both sides and remove.
- Enjoy with coconut chutney or kara chutney !
Video
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
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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 !
Try this easy, yummy Kuzhi paniyaram recipe with leftover dosa batter.
Enjoy with pottukadalai chutney like I did.
Nice recipe keep it up 🤗 and