The best thing about having Dosa/Idli batter in stock is that, apart from Idli and Dosa, one can prepare Kuzhi Paniyaaram, Oothappam, etc. All you have to do is grind and prepare the batter in bulk and you won’t have to worry too much about breakfast items. At the same time, no one is going to complain that you are giving the same thing. Did I just hear “What’s Paniyaaram??” Kuzhi Paniyaaram is known by various names in Southern India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu. (Courtesy: Wikipedia) They are fried balls, consisting of dosa/idli batter combined with vegetables, meat etc. The batter is fried in a special pan known as Paniyaaram chatti , also known as Aebleskiver pan in the west (picture given below)
I will be explaining the basic procedure of preparing this dish. You can follow your imagination and come up with something new. Sometimes, I do keep aside some mixture meant for cutlets, into the batter, to give paniyaarams an interesting twist. You can make it plain as well
- onion Chopped
- Curry leaves
- carrot Grated
- Mustard seeds
- Heat oil in a pan and splutter the mustard seeds.
- Add the curry leaves and chopped onion and sate for a while.
- Add the grated carrot and stir till cooked.
- Switch off heat and let cool.
- Add to the dosa batter and mix well.
- Heat the paniyaaram chatti.
- Pour a teaspoon each of oil into the depressions/holes.
- The oil level shouldn't go above half of the depression.
- As we pour the batter, it will spill over.
- Once the oil is hot, over medium heat, pour in a tablespoon of the batter mix into these depressions.
- Once the bottom starts turning brown, using a fork or skewer, carefully turn the ball over so that the uncooked portion goes down.
- You will see that a ball has been formed.
- Slowly keep turning till it turns golden brown on all sides.
- Take out the paniyaarams using a spoon and place on absorbent paper.
- Serve hot with Chutney.