Anusuya's Kitchen - Kuzhi Paniyaram

This recipe comes straight from Anusuya’s kitchen, remotely that is. I’ve missed visiting and sharing posts from her kitchen over the past two years since our move, but our winter visit to Dallas was a perfect reminder to bring this series back and savor her simple, comforting, and delicious recipes once again.

I originally noted this recipe down in 2010 when Anusuya was in the mood to share some of her quick and easy snack favorites. I’m not even sure she remembers sharing this little gem, but it came in very handy this week when I ran out of lunchbox ideas for Nikhil.

All you need is some leftover idli batter, chilies, cilantro, and sambar or vethal kuzhambu powder, and you instantly have a new savory appam dish that’s both tasty and fairly healthy. You can add grated carrots, beans, or any vegetables of your choice, though I’ve left them out here. I did include some chopped onions, but those are optional as well.

If you’re using a non-stick appa karal or ebelskiver pan, you barely need any oil at all. I used roughly 1 to 1½ teaspoons of oil to make about 15 to 20 paniyarams.

These paniyarams work beautifully as a breakfast or snack. If you or your child enjoy them even when cold, they also make a great lunchbox option. I should thank my good friend Maha for suggesting this as a lunchbox-friendly recipe.

Enjoy them with any chutney you like, coconut, peanut, tomato, or anything with a bit of heat.

Ingredients

• Leftover idli batter – 2 cups
• Sambar powder – 1 tsp
• Vethal kuzhambu powder – 1 tsp
  (You may use 2 tsp sambar powder if you don’t have this. It’s occasionally available in Indian stores abroad, but I usually get mine from Grand Sweets in Chennai.)
• Ground ginger and chili paste
  (1-inch ginger + 2 to 3 chilies, adjust for spice preference)
• Chopped cilantro – 2 tbsp
• Chopped curry leaves – 1 tbsp
• Asafetida – ¼ tsp
• Salt to taste
• Olive oil or rice bran oil – 2 tsp

Optional:

• Chopped onions
• Grated vegetables such as carrots or beans (¼ cup each)

Method

Take the idli batter in a mixing bowl and add all the remaining ingredients. Mix well until everything is evenly combined.

Heat the appa karal or ebelskiver pan with about 1 to 1½ teaspoons of oil. Drizzle the oil lightly across the pan so each cup is just lightly greased.

Once the oil is hot, spoon about 1 tablespoon of batter into each cavity. Cook until the base turns golden brown. Using a spoon, skewer, or chopstick, gently turn each paniyaram over to cook the other side.

When the paniyarams are golden, puffy, and evenly cooked on both sides, they are ready to serve and enjoy.