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crispy kara paniyaram recipe

chettinad kara kuzhi paniyaram recipe
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: South Indian, Tamilnadu cuisine
Keyword: chettinad recipes, popular south indian recipe, south indian recipes, tamil nadu recipes, tamil recipes
Servings: 33 paniyaram
Author: Jinoo Jayakrishnan
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Ingredients

  • 2 tbsp oil
  • 3/4 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 sprig curry leaves
  • 3 nos red chilli - broken
  • 1/8 cup coconut bits
  • 2 no onions - finely chopped
  • salt to taste
  • 2 tbsp rava
  • 2 tbsp coriander leaves - chopped

Instructions

  • heat oil, crackle mustard seeds, urad dal, chana dal, curry leaves, red chilli and coconut bits. 
  • together add onions and salt required for the onions. fry till it is slightly brown. 
  • add the mix to the dosa batter. further add rava and coriander leaves. 
  • mix well. add water if required to make a medium thin batter. 
  • heat the paniyaram/appe pan and add oil to each pit. 
  • pour a ladleful into each pit, close and cook in medium heat until 3/4th cooked. 
  • flip over the paniyaram and let the other side get cooked until brown. 
  • serve hot with chutney or kuzhambu

Video

Notes

  • adding rava is optional. 
  • learnt that even soaking and grinding sago/javvarisi and adding it to batter helps in getting crisp paniyaram but haven't tried it. 
  • cut coconut pieces add more taste than shred coconut. 
  • close and cook the paniyaram in medium heat (not simmer not on high) to get it half cooked before you turn side else either inner will be under cooked outer gets crispy or if you cook for longer to make it cooked inside, then it gets overcooked and gets hard than crispy