Kuzhi means hole in tamil. As we are pouring the batter in a whole so called as kuzhi paniyaram. It can be made either as sweet or savory. This paniyaram is from the left over idly batter. It tastes like the medu (Ulunthu ) vada. Easy to prepare and tasty to eat.
Ingredients:
Fermented Idly batter – 1 cup
Chopped onion – 1/2
Chopped green chilly – 1
Chopped cilantro
Method:
1. Mix all the ingredients together.
2. Pour some oil in the paniyaram mould. (in each impression)
3. Once the oil is hot pour the batter in each impression .(3/4 batter in each impression)
4. Allow it to cook for few minutes. Flip it over to cook the other side.
5. Serve hot with coconut chutney.
December 18, 2006 at 8:05 am
I love this picture…anything made with Idli batter is heaven for me. I have tried this dish with leftover rice but not with Idli batter. Will try it soon…
I am here for the first time and came to know about you through Asha’s Blog.
Happy Holidays….Cheers, Nidhi.
April 18, 2007 at 10:21 am
Phew…LOVELY..
thanks
-JJ
March 3, 2008 at 1:55 am
Hi Jasmine, Others
This is my first post to any blog. Am not sure whether you guys are actively involved in this. But I have some recommendations.
An enhancement to your original recipe, as mom would prepare, is to add in the tadka or seasoning to the batter :- mustard seeds, curry leaves, urad dal, channa dal, dry red chillies, and some chopped coriander too. It gets a bit crunchy and tastes good too. A healthier version would be to ‘coat’ the paniyaram mounds with oil and not pour oil.
Mom gets too adventurous sometimes and has variations like, she’ll pour in half the mound of batter, then place some stuffing, like maybe leftover sabji of noon or previous nights and again ladle another spoonful to complete the mound. Thats how we got our stuffed or sandwiched paniyaram.
Con the kids with grated carrot and slivers of semi cooked french beans and shredded cabbage. Mom would cook just on side and not flip it over the other side, because she would decorate the top with a face made out of perppercorns / bullseye legume as eyes, thin sliver of tomato as lips, string of beans as eye brows, etc.
Another variation is to boil green moon dal, cook it with garam masala and other regular spices, then coarsely grind it and adding it to the idly batter.
Nidhi, when you make with leftover rice, am not sure whether you do it already, but use buttermilk instead of water, as it is a good digestive and contributes to some fluffiness too.
June 24, 2008 at 12:11 am
hi everyone,
vaishnava, good suggestions.
why don’t you post some of your mother recipes on this site.
i love my grandma’s recipes. shortly i will post here.
thanks everyone,
balan