Spicy Kuzhi Paniyaram - Spicy Rice Dumpling

The Kuzhi paniyaram is a south Indian dish made by steaming batter — traditionally made from pulses (specifically black lentils) and rice using a mould. The batter used is the same as that used for making idli’s and dosas. Kuzhi paniyarams can be made sweet or spicy; they are crisp from out and soft from within. They used to be made for eating on long distance trips without the use of a refrigerator. 

I have already posted the recipe of Sweet Paniyaram. Today I am gonna share with you the spicy variation. Please do try and share your feedback.

Ingredients:

Idli / Dosa batter - 2 cups

Onion, finely chopped - 1 medium size

Coconut, grated - ½ cup

Oil – for shallow frying and tempering

Salt to taste

Tempering:

Green chillies, finely chopped - 1 or 2

Mustard - 1/4 tsp

Ginger, finely chopped or grated - ½ inch

Asafoetida/hing (optional) - a pinch

Curry leaves, chopped - 2 tbsp

Method:

1.     Add onion, coconut, salt to the idli / dosa batter and mix well

2.   Using a tbsp. of oil doing a tempering with the ingredients mention under tempering.

3.     Now add the tempering to the batter mix and combine well.

4.    Heat the kuzhi paniyaram pan a tsp. of oil in all the holes. When I oil is warm enough, pour spoonful of the batter ¾ of the paniyaram mould.

5.    Allow the batter to cook for 2-3 minutes on a low or medium flame.

6.   Now turn each paniyaram with the help of a wooden skewer or spoon. Allow the other side to get cooked and crisp.

7.  Once its uniformly cooked, remove and serve. These could be served with coconut chutney or sambar.