Kuzhi Paniyaram ( Crispy Rice Balls)

Soft winds, light drizzle, birds chirping and beautiful tender sunshine in my patio. It glazed my home garden with a beautiful view. While admiring the beauty, my tummy grunts and says I am hungry!!! After a while, I open my refrigerator glance through and think about eating something yummy but quick to make. Something quick and yummy I say to myself, umm.. ooh  yes.. I see leftover dosa batter!! Yaaayyyy!!! I finally decide to make our family favourite kuzhi paniyarams (I call them little tots of goodness). I decide to make the spicy paniyarams. While I am at it, paniyarams are made from rice and black lentil batter. I used the left over dosa batter, next I want to try ragi dosa batter to make a healthier version of these little tots. I choose to flavour my paniyarams with lots of green chillies, ginger, shallots, curry leaves, carrots and green peppers. I chop all my veggies finely making sure that my shallots, carrots and green peppers are of the same size and shape.  I saute everything in coconut oil and add my fillings to the dosa batter. Now this yumminess is ready to be steamed. I love to serve these tiny tots with onion tomato chutney and ellu podi. For the recipe keep scrolling..

Awwh there they are!!!!!!IMG_0124

 

Recipe for Kuzhi Paniyarams

Total time for prep – 10 mins and Total time to steam- 5 mins

  • Leftover Idli/Dosa Batter – 4 cups
  • Green Chillies- 6 green Chillies finely chopped
  • Ginger 1 tbsp minced
  • Shallots or Onions- 1 cup
  • Carrots 1/2 cup
  • Green Pepper 1/2 cup
  • Curry Leave
  • Salt to taste

Transfer the batter in a bowl. Let it set to room temperature. In the meantime, take a pan, on a medium flame, heat some coconut oil. Once the coconut oil heats up, add ginger, curry leaves, green chillies and sauté them for a half-minute. Add shallots, carrots and green peppers to the pan. Sauté them for a minute. Turn off the flames (this step is the most important one) Let the filling cool down a little and add it to the dosa batter. Add salt to taste and mix the batter well. Preheat the paniyaram pan on medium heat. Pour little coconut oil in each mold (nonstick pans will need less oil than the iron cast pans) and let it heat. Once ready, pour a spoonful batter in each mold and close it with a lid. Give it a minute to a minute and half.. and flip them to the other side. After flipping again give it a minute. And they are ready !!!!!! Little tots of goodness are all ready to be served!!!!

Umm wait…. Tomato Onion Chutney… Lets make it quickly –  Dice one onion and one tomato. You will need two dry red chillies too. Take a pan, heat up the coconut oil and add dry red chillies and Onions. Let onions caramelise.. my friend Dharini says that’s the secret to this amazing tasting chutney(Thanks Dharini for giving me the recipe for this chutney).  Once the onions are caramelised add the tomatoes. Add salt to taste. It will help the tomatoes cook faster. Once they cool down, make a soft puree of this mixture. Add the tadka with some mustard seeds and the chutney is ready!!

Lets eat !!!

 

6 Comments

  1. Hi Ayushi
    Yes, the way to someone’s heart leads through the stomach. Your passion for cooking is a true example of divinity of eating and feeding. You love a Tamil man and though being a Gujarati now you are an expert South Indian cook. I am sure your receipes will inspire generations to put their soul into cooking for whom they love. American will be great again with your delicacies.

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