Kuzhi Paniyaram (Paddu / Appam)
Yield: 18–20 Paniyarams
Kuzhi Paniyaram (Paddu / Appam)
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One of my favorite recipes is this: crispy on the outside, fluffy and soft on the inside, Kuzhi Paniyaram is a traditional South Indian breakfast or snack made from fermented rice and lentil batter. It is very easy to make and is made at least once a week in our house. It's also called Paddu or Apam.
Prep Time
10 minutes
Cook Time
15 minutes
Fermentation Time
6 hours
Total Time
6 hours 25 minutes
Ingredients
For the Tempering & Batter Base:
- 3 cups Fermented Dosa/Idli Batter (slightly sour batter works best)
- 1 tbsp Oil or Ghee
- ½ tsp Mustard Seeds
- 1 tsp Chana Dal (Bengal gram)
- 1 tsp Urad Dal (Split skinless black gram)
- 1 pinch Asafoetida (Hing)
- 1 small Medium Onion, finely chopped
- 1–2 Green Chilies, finely chopped
- 1 tsp Ginger, finely grated
- 1 sprig Curry leaves, finely chopped
- 2 tbsp Fresh Coconut, grated (optional, but recommended)
- 2 tbsp Fresh Coriander leaves, finely chopped
- To taste Salt (if not already added in batter)
For Cooking:
- 2–3 tbsp Oil or Ghee (for frying in the paniyaram pan)
Instructions
Prepare the Tempering:
- Heat 1 tbsp of oil or ghee in a small pan over medium heat.
- Add mustard seeds and allow them to splutter.
- Add chana dal and urad dal; sauté until golden brown.
- Add the pinch of asafoetida, green chilies, grated ginger, and chopped curry leaves. Sauté for 30 seconds until aromatic.
Sauté the Aromatics:
- Add the finely chopped onions and cook for 2–3 minutes until they turn translucent (do not brown them).
- Stir in the grated coconut and sauté for another minute. Remove from heat.
Mix into Batter:
- Pour the tempered onion mixture into the fermented dosa batter.
- Add fresh coriander leaves and mix well. Taste and adjust salt if necessary.
Cook the Paniyaram:
- Heat a Kuzhi Paniyaram pan (appe / appe kayalu pan) over medium heat.
- Add a few drops of oil/ghee into each cavity.
- Pour the batter into each cavity until it is about 3/4 full.
- Cover with a lid and cook on low-to-medium heat for 3–4 minutes until the bottom turns golden crisp and the edges lift easily.
Flip and Crisp:
- Using a wooden skewer or fork, flip each paniyaram over.
- Add a drop of oil around the edges if needed. Cook uncovered for another 2–3 minutes until golden brown and cooked through.
Serve:
- Remove from the pan and serve hot!
Notes
- Best Served With: Spicy Coconut Chutney, Kara Chutney (Tomato-Onion Chutney), or Sambar.
- Pro Tip for Leftover Batter: Kuzhi Paniyaram is the best way to use 2 to 3-day-old dosa batter that has turned slightly sour.
- Sweet Variation: For Sweet Paniyaram (Inippu Paniyaram), skip the savory tempering and mix melted jaggery, cardamom powder, grated coconut, and mashed banana directly into the batter!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 8gCholesterol: 9mgSodium: 193mgCarbohydrates: 61gFiber: 3gSugar: 2gProtein: 9g
