If you have left over Idli batter in your refrigerator, and bored of making idli / dosa again and again, then here is an idea to make use of the batter. It is also called by other names like paniyaram in Tamil, paddu in Kannada, ponganalu in Telugu. This kuli paniyaram recipe is made by using paniyaram / appe pan or Aebleskiver pan. I usually make this Chettinad kuzhi paniyaram recipe for breakfast or evening snack with coconut chutney or kara chutney and a cup of filter coffee. Check my other sweet versions of appam / appe too, I have shared the link below.
Find my other recipes using Appe Pan like
1. Wheat Flour / Banana Appam
2. Ghee / Nei Appam
3. Rava Appam Recipe
4. Maida Appam Recipe
Chettinad Kuzhi Paniyaram Recipe
Kuli Paniyaram Recipe | Chettinad Kuzhi Paniyaram Recipe
This kuli paniyaram recipe is made by using paniyaram / appe pan or Aebleskiver pan. I usually make this Chettinad kuzhi paniyaram recipe for breakfast or evening snack with coconut chutney or kara chutney and a cup of filter coffee.
Ingredients
- 1 Cup Idli Batter Idli batter
- 15 Shallots
- 2 Green Chilli
- 1/4 tsp Turmeric Powder
- Salt As Required
- 1 tbsp Grated Coconut
- Oil For making Paniyaram
To Temper
- 2 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 sprig Curry Leaves
- 1 Pinch Hing
Instructions
- First, peel the skin of shallots and chop it finely. Chop green chilli, measure and keep all the other ingredients by side.
- Heat oil in a kadai / pan, add mustard seeds, once it splutters, add urad dal. Then add green chilli and curry leaves.
- Add shallots and sprinkle hing. Then add turmeric powder and salt (only for shallots, as idli batter contains added salt in it). Saute shallots for 2 mins in low flame, till it turns translucent.
- Switch off the flame, add grated coconut and give a quick stir. Idli batter should not be too thick or watery (just medium consistency). Add the sauted items to the idli batter.
- Mix the batter well. Heat an appe / paniyaram pan and pour 1 tsp of oil in each mould. Then pour the batter till 3/4th level (as it increases in size) in each mould.
- Cover and cook in very low flame for 2 minutes. Once the bottom is cooked, flip to the other side using a fork or wooden stick provided with the pan.
- Pour little more oil and then cook again for another 2 minutes. Similarly, do the same with the remaining batter.Serve this kuli paniyaram recipe with Red chilli coconut chutney.
Method
1. First, peel the skin of shallots and chop it finely. Chop green chilli, measure and keep all the other ingredients by side.
2. Heat oil in a kadai / pan, add mustard seeds, once it splutters, add urad dal. Then add green chilli and curry leaves.
3. Add shallots and sprinkle hing. Then add turmeric powder and salt (only for shallots, as idli batter contains added salt in it). Saute shallots for 2 mins in low flame, till it turns translucent.
4. Switch off flame, add grated coconut and give a quick stir. Idli batter should not be too thick or watery (just medium consistency). Add the sauted items to the idli batter.
5. Mix the batter well. Heat an appe / paniyaram pan and pour 1 tsp of oil in each mould. Then pour the batter till 3/4th level (as it increases in size) in each mould.
6. Cover and cook in very low flame for 2 minutes. Once the bottom is cooked, flip to the other side using a fork or wooden stick provided with the pan.
7. Pour little more oil and then cook again for another 2 minutes. Similarly, do the same with the remaining batter.
Serve this kuli paniyaram recipe with Red chilli coconut chutney.
2. Heat oil in a kadai / pan, add mustard seeds, once it splutters, add urad dal. Then add green chilli and curry leaves.
3. Add shallots and sprinkle hing. Then add turmeric powder and salt (only for shallots, as idli batter contains added salt in it). Saute shallots for 2 mins in low flame, till it turns translucent.
4. Switch off flame, add grated coconut and give a quick stir. Idli batter should not be too thick or watery (just medium consistency). Add the sauted items to the idli batter.
5. Mix the batter well. Heat an appe / paniyaram pan and pour 1 tsp of oil in each mould. Then pour the batter till 3/4th level (as it increases in size) in each mould.
6. Cover and cook in very low flame for 2 minutes. Once the bottom is cooked, flip to the other side using a fork or wooden stick provided with the pan.
7. Pour little more oil and then cook again for another 2 minutes. Similarly, do the same with the remaining batter.
Serve this kuli paniyaram recipe with Red chilli coconut chutney.
Kuli Paniyaram Recipe
Tips for Kuli Paniyaram Recipe
1. Use shallots only for a good taste. Regular onions won’t work for this dish.
2. I used sesame oil for sauteing and cooking this kuli paniyaram recipe. Sesame oil adds nice flavour, however other oil or even ghee can be used.
3. Little coriander leaves can be added to the batter for nice flavour and colour.
4. Finely chopped veggies like carrot, beans, capsicum etc, can be used to make it nutritious.
5. If you have leftover carrot or beans poriyal, just add it to the batter without wasting it.
6. Usually leftover idli batter is used. If using new batter, add 1 small tomato for little sourness.
7. If the idli batter is too thick, the paniyaram turns hard. On the other hand, if it is watery, it turns flat. For this reason, the batter should be in medium consistency.
8. Add salt only for the shallots, as idli batter contains added salt in it.
9. This chettinad kuzhi paniyaram recipe, should be cooked in low flame, otherwise it wont gets cooked inside.
2. I used sesame oil for sauteing and cooking this kuli paniyaram recipe. Sesame oil adds nice flavour, however other oil or even ghee can be used.
3. Little coriander leaves can be added to the batter for nice flavour and colour.
4. Finely chopped veggies like carrot, beans, capsicum etc, can be used to make it nutritious.
5. If you have leftover carrot or beans poriyal, just add it to the batter without wasting it.
6. Usually leftover idli batter is used. If using new batter, add 1 small tomato for little sourness.
7. If the idli batter is too thick, the paniyaram turns hard. On the other hand, if it is watery, it turns flat. For this reason, the batter should be in medium consistency.
8. Add salt only for the shallots, as idli batter contains added salt in it.
9. This chettinad kuzhi paniyaram recipe, should be cooked in low flame, otherwise it wont gets cooked inside.
Chettinad Kuzhi Paniyaram Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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