Anusuya’s Kitchen – Kuzhi Paniyaram

This one comes from Anusuya’s kitchen…remotely that is. I have missed visiting and posting from her kitchen for the last two years since our move, but this winter visit to Dallas was a good reminder to bring this series back, and savor this amazing cook’s simple and yum recipes. This recipe was one I wrote down in 2010, when she was in the mood to share some quick and easy snack favorites. I’m not even sure if she remembers having shared this gem but this recipe came very handy this week as I was out of lunchbox ideas for Nikhil. Mix some left over idli batter, chilies, cilantro and sambar/vethalkuzhambu powder powder and you have a new savory “appam” dish that is quite healthy too. You may add grated carrot or beans or any vegetable of your choice though I left that out in this recipe. I did add some chopped onions but that is optional too. You don’t need to use oil at all if you use a non stick “appa-karal” or the ebelskiver pan. I barely used one to one a half tsp oil for making about 15-20 paniyarams.

They make a great breakfast or snack recipe and if your child or you like it enough even if cold can be a good lunchbox staple too. I have to thank my good friend Maha for suggesting this as a lunchbox recipe.

Enjoy with any chutney of your choice – coconut or peanut or tomato or anything spicy:)

Ingredients:

• Left over idli batter – 2 cups
• 1 tsp sambar powder
• 1 tsp vethal kuzhambu powder (you may use 2 tsp sambar powder if you don’t have this one. You can find this occasionally in Indian stores abroad but I usually get mine from Grand Sweets in Chennai)
• Ground ginger and chili paste (1 inch ginger plus 2-3 chilies or more if you like it very spicy)
• Chopped cilanto 2 tbsp
• Chopped curry leaves 1 tbsp
• 1/4 tsp asafetida
• Salt to taste
• Olive oil or rice bran oil – 2 tsp
• Optional – chopped onions and grated veggies like carrots or beans (1/4 cup each)

Method:

Take the idli batter in a mixing bowl and add all the other ingredients. Mix well.

Heat the appa karal or ebelskiver pan with about 1- 1 1/2 tsp of the oil. Just pour 1 tsp oil across all the cups in the pan so each cup gets a little to grease it a bit.

When the oil is hot, add one tbsp each of the batter. Cook till the batter is about golden brown and using a spoon or skewer or a chopstick turn the appam/paniyaram over to cook on the other side.

When golden and puffy on both sides, the paniyarams are ready to eat.