🇮🇳 Indian Vegetarian

Kuzhi Paniyaram Masala

Name: Kuzhi Paniyaram Masala
Prep time: 35 min
Cook time: 13 min
Total time: 48 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 2, finely sliced Onion; 1-inch piece Ginger; 2 Green Chili; 3/4 cup Rice; 1 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil

🇮🇳 Indian

Batter dumplings crisped in paniyaram moulds, the Tamil leftover-idli upgrade. Fermented batter, hot pan, fifty-year-old technique — south Indian breakfast engineering at its best. Serve with coconut chutney and hot sambar.

Prep 35 min Cook 13 min Serves 3 Medium

Ingredients

Saltto taste
Onion2, finely sliced
Ginger1-inch piece
Green Chili2
Rice3/4 cup
Mustard Seeds1 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp

Instructions

1
Wash and soak the grains and dal; grind soft, mix with salt and leave in a warm spot until the batter rises and smells faintly sour.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Grease the pan lightly with a cut onion dipped in oil — the old non-stick trick.
4
Pour, spread with the back of the ladle in ever-widening circles, and trickle oil down the sides.
5
Cook till crisp-bottomed and blistedy, roll or stack, and carry to the table while the first one is still crackling.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Watch how it's made

Video: masala paniyaram recipe | instant masala appe | instant masala kuzhi paniyaram · on YouTube