South Indian Kuzhi Paniyaram Meets the OTG

South Indian Kuzhi Paniyaram is not just a healthy dish but has become an integral part of breakfast and snack spreads across India. It is easy to prepare, looks good when plated right, and can be experimented with in several ways, making it a hit among home chefs. If you don’t have leftover idli-dosa batter, you can use rava. If you like to increase the fibre count, add more vegetables to the batter. The possibilities of its creation are endless, and in this piece, you will explore how to make it in Usha OTG. The appliance allows you to free up the gas stove while it cooks a fulfilling snack. Here is your guide.

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Origins Of Kuzhi Paniyaram

It is believed that the dish originated in Tamil Nadu and slowly transcended the boundaries of states. In Karnataka and Andhra Pradesh, it is called paddu, appe, or gundu pongalu. Since ‘kuzhi’ in Tamil refers to a pit or cavity that is used to prepare dishes. South Indians have been using leftover idli-dosa batter for decades to prepare this snack.

Pack in tiffins, and enjoy a filling breakfast or snack. It is often accompanied by tomato thokku, coconut chutney, and podi. Additionally, fermented batter yields a gut-friendly dish that can be served as is or paired with a lip-smacking sauce. Paniyaram also symbolises resourcefulness and the Indian ethos of practising sustainability in the kitchen.

During Navratri and other festivals, it is prepared at home and served as a part of sundal or brunch thali. It is finger-friendly, portable, and tastes delicious. It symbolises the spirit of South Indian homes. The best part? You add the batter into cavities and watch it rise and solidify into irresistible spheres. In modern kitchens, you can cook paniyaram in an OTG. You can control the heat setting, and consistent browning yields soft and brown balls, but you will need to use silicone or metal moulds. 

Recipe For Kuzhi Paniyaram

Ingredients

  • 1 tsp ginger
  • 2 cups idli-dosa batter
  • 1 onion
  • 1 sprig of curry leaves
  • 1 tbsp oil
  • Salt to taste
  • 2 tbsp coriander leaves
  • Oil for greasing moulds
  • 1 green chilli
  • 2 tbsp grated carrot
  • ½ tsp urad dal
  • ½ tsp mustard seeds
  • ½ tsp chana dal

Method

  • Heat a pan and crackle mustard seeds in it. Once the seeds start spluttering, add chana dal, ginger, urad dal, and green chillies.
  • Sauté onions until they are translucent, and add this blend to the leftover idli-dosa batter along with carrots, coriander leaves, and curry leaves.
  • Keep the batter aside and preheat the oven to 180°C. 
  • Grease the silicone moulds and pour a tablespoon of batter into each of them.
  • Bake for 12-15 minutes until the top turns golden and crispy.
  • Brush the top of paniyarams with oil and bake for 2-3 minutes. 
  • Serve them hot with tomato and coconut chutney.

If you like, you can also make the sweet version of paniyaram by adding jaggery and coconut to the batter. Jaggery will melt, and coconut will add a nutty flavour. The crispy and spongy balls are perfect to satisfy your hunger pangs.