Kuzhi Paniyaram made from Dosa Batter – South Indian Dumplings

 Not in the mood for dosa, why not try Kuzhi paniyaram!. This popular paniyaram taste delicious when served with Onion chutney but coconut chutney, tomato chutney or sambar will work too. Learn how to make golden, crispy Kuzhi Paniyarams (South Indian dumplings) using basic pantry staples and simple tempering

Kuzhi paniyaram – name explained: 

 The name of the dish comes from the type of pan and the batter that is used. Kuzhi pronounced as Kuli – means “pit”, “cavity”, or “hole” in Tamizh. The alphabets ‘zh’ stands for ‘la’ .

Paniyaram refers to a small, cooked dumpling or cake made from a rice-and-lentil batter.` Dumpling pan is a special pan with small cavity or pit arranged in concentric circles. My pan is a non-stick which is easier for my use.

Why You’ll Love This Recipe: 

A quick snack idea for after school or on a rainy day:

 Perfect Texture: Adding a hint of rice flour gives the dumplings a delightful crispy outer crust, while a quick baking soda solution makes them light and fluffy inside.  

 Quick & Easy: Requires basic pantry staples like mustard seeds, urad dal, curry leaves, and green chilies

Zero Food Waste: Gives new life to leftover, 2-day-old fermented dosa batter.  

Today, I’m sharing how you can take 2-day-old dosa batter and turn it into these golden South Indian dumplings in under 15 minutes.  

A Family Favourite: 

Growing up, evening tea-time at home often meant listening for the sizzle of mustard seeds spluttering in a small tempering pan.

Perfect with everyday ingredients:  

We’ve all been there: you open the refrigerator, expecting to pull together a quick breakfast or an evening snack, only to find a container with just two cups of dosa batter left. It’s a bit too sour or slightly thin to make perfect, paper-thin dosa, yet too good to waste.  

With a quick splash of tempering and a quick whisk of rice flour, they transformed leftover batter into golden, crispy-on-the-outside, soft-on-the-inside Kuzhi Paniyaram.

That is usually when the special Paniyaram pan comes off the shelf!

Storage and Freshness Tips:

Serve these hot, crispy Kuzhi Paniyarams straight out of the pan with freshly made Onion Chutney, spicy Kara Chutney, or coconut chutney. They make a fantastic, satisfying snack with a hot cup of filter coffee! 

Ingredients and Step by Step Photo instruction:

Always, use a batter that is slightly sour. About 2 days old will work better for this recipe.

• Dosa batter
• Rice flour
• Baking soda

Add rice flour to the batter and whisk it in without any clumps.

Do not add baking soda directly in the batter.

Dissolve soda with water and pour it into the batter in a small bowl. I used a ladle here in the photo.

Adding temper and spices:

• Oil – Use less oil for the temper ingredients. As we will be using more oil in the Pan for each hole.
• Add mustard and then Urad dal. When urad dal turns golden, immediately add the curry leaves, chili and onion.
• Turn off stove and move the pan away from heat immediately.
• Let it cool before adding to the batter.

Heat the Kuli paniyaram pan in medium heat. In each hole add a few drops of oil. Once heated spoon in the batter into pan.

Savitha & Vinitha

Kuli Paniyaram (Spicy)

Make golden, savory Kuzhi Paniyarams (South Indian dumplings) using dosa batter and basic pantry staples and simple tempering.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Appetizer, Snack

Cuisine: South Indian

Ingredients Equipment Method Notes

Ingredients

  

• Dosa batter 2 days old – 2 cup
• Rice flour – 4 tsp heaped
• Baking soda – ½ tsp cooking soda)
• Water – a little to dissolve baking soda

Temper

• Mustard seeds – ½ tsp
• Oil – 2 tsp
• Urad dal – 1 tsp
• Curry leaves – 4 leaves torn
• Green chilies – 1 chopped
• Small onion – 1 finely chopped

Equipment

• Paniyaram pan

Method

 

1. Measure out 2 cup dosa batter in a container. ( See Notes)
2. Dissolve baking soda in a separate bowl with water. See photo
3. Add rice flour 1 tsp at a time and use a whisk to mix it in without any clumps.
4. Pour the dissolved baking soda to the batter.
5. Add a little water only if the batter is too thick.
6. Leave covered on counter while you prepare the temper ingredients.

Making the temper:

1. Heat 2tsp oil in a small pan on a medium-flame.
2. Add mustard and wait for it to splutter before adding the rest of the temper ingredients.
3. Make sure not to burn the greenchilly and onion, and the urad dal should be golden brown
4. . 4. Remove the Pan from heat and let it cool for 5 minutes before adding to the above batter.( See Notes).
5. Let the tempering cool down for 2 minutes before adding to the batter.

Paniyaram Batter:

1. Open the container after a few minutes and stir. you will see bubbles in the batter.
2. This is perfect!
3. Add the temper to the batter and check the taste, if needed add salt
4. Batter is ready to cook!

Making the paniyaram

1. Heat the dumpling pan on the stove in medium heat.
2. , add a few drops of oil in each Kuli/hole.
3. When the pan is warm, pour the batter into each hole with a ladle.
4. Cover the pan for 1 minute.
5. Use a stick or back of a spoon to flip the paniyaram..(see video/notes)
6. The bottom must start turning reddish brown. If not wait 1 more minute to flip the rest of the dumpling.
7. Cover and cook for another minute or two.
8. The dumpling is ready to serve.
9. Serve with onion chutney or any chutney you have in hand

Notes

1. Always use 2 days old batter. Fresh batter will make ya dumplings taste like idli  
2. Pouring hot oil on the batter is not recommended
3. Make the paniyaram as and when you need. Refrigeration not recommended.