My husband is my kid at home! And he hates idli (so did I as a kid !). But when I make these little puffed crisp balls, its all gone in a jiffy (just like me when I was 8!)! All kids love this as a breakfast or as a snack from school. It is a no fuss light snack, we normally do have dosa/idli batter at home! It is very healthy too. This contribution is to Divya of Dil Se and Sharmi of Neivedyam for CFK-evening snacks event.
Kuzhi meaning hole/pit.The vessel in which this dish is made has pits. They are called pancake puff pan. One can get these in bed bath & beyond.
Ingredients:
2 cups of idli or dosa batter
Some grated carrots (optional)
1 medium size finely chopped onions
1/2 green chillies finely chopped
finely Chopped cilantro
1 – 2 tsp oil
1 tsp grated ginger
Salt to taste
Heat the kuzhi paniyaram skillet. Add some oil so that the batter does not stick.
Pour a spoonful of batter in each hole impression.
Cover it with a lid and let it cook on a medium heat. This is very key here. Keeping the heat at high or low temperatures will not make this recipe come out well.
After a couple of minutes, you will see the batter fluffed. Using a spoon, turn the paniyaram’s to cook on the other side.
let it cook for another 2 -3 minutes or until the crust is golden brown and crunchy.
You can use a tooth pick to check if the paniyaram’s are cooked through the inside by piercing in the middle and removing. If no batter stuck to the stick then your hot paniyaram’s are ready to be eaten with coconut chutney!
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