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Finished Paniyaram South Indian served in a bowl
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
Cook Time 10 minutes
Total Time 20 minutes
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.