Kuzhi paniyaram is Chettinad dish very popular in the South. Usually the left over idli or dosa batter is used to make paniyaram. Add onions, green chilies, coriander leaves, mix well and make paniyaram. These are perfect break fast dish or even as after school snack.
I usually make a lot of stuffed paniyaram. The procedure is the same as making plain paniyaram, we just add the stuffing to the center. Stuff it with veggies, paneer, cheese, or any other ingredient of your choice! Kuzhi paniyaram needs the pan called “paniyaram chatti” or aebleskiver pan
Paniyaram can be made sweet or savory. I love my savory paniyaram. There are many versions of paniyaram, some make paniyaram with just chopped onions, some with onions, veggies, coconut, some add tempering and some are stuffed!
Today’s recipe is masala paneer stuffed kuzhi paniyaram. They are crunchy from the exterior and soft from within. These paniyarams are ideal for breakfast, snack, lunch box or quick meal.
Paniyaram is also called as Paddu or appes. In Bangalore these delicious paniyaram is sold on road side vendors with spicy red coconut chutney. There is a store near my home which sells about 20-30 different types of paddus and they are all delicious! Paneer paniyaram from this store was so delicious that I was inspired to give it a try at home.
Here’s paneer stuffed kuzhi paniyaram recipe-
For the paniyaram-
Idli batter – 1 cup
Onions – ½ finely chopped
Coriander leaves – 4 tbspn, finely chopped
Green chilies – 2, finely chopped
Oil – few tbspns
For the stuffing-
Paneer – ½ cup, grated or crumbled
Onions – ½, finely chopped
Tomatoes – ½ , finely chopped
Ginger-garlic paste – ¾ tspn
Cumin seeds – ½ tspn
Green chilies – 2 nos, finely chopped(adjust as per your spice preference)
Red chili powder – 1 tspn(adjust as per your spice preference)
Turmeric powder – ¼ tspn
Salt to taste
Oil – 2 tspn
1. For the paneer filling – Heat oil in a pan. Add cumin seeds and wait till they crackle. Next add onions and green chilies and saute till onions turn translucent.
2. Add ginger-garlic paste and fry till the raw smell of the paste is gone. Now add tomatoes and cook until they turn soft and mushy.
3. Now add the spice powders, red chilie powder, turmeric powder, salt and mix well.
4. Add grated/crumbled paneer, mix well and let it cook on low flame for 3-4 minutes until all ingredients are well combined.
5. Masala paneer filling is ready. Remove from heat and let it cool.
6. Now,to the idli batter add finely chopped onions, coriander leaves, green chilies and mix well. Note, add these ingredients to the batter just before making the paniyaram. If you add them before and leave it the batter will turn thin.
7. Heat the paniyaram pan. Add few drops of oil into each hole. Pour paniyaram batter into each hole until they are half filled. Spoon in little of the masala paneer filling, and add some more paniyaram batter on top of the filling leaving some space over the top for it to rise.
8. Allow it to cook on medium heat for 3-4 minutes. Using a wooden skewer or spoon turn the paniyaram, check the sides. If they are browned, flip them over gently and allow them to cook on the other side.
9. Remove from heat and repeate the same procedure with rest of the batter. If you prefer crispy paniyaram, you can flip them over again to cook, this will turn them crispy. This step is optional.
10. Serve masala paneer stuffed paniyaram hot with spicy coconut chutney or tomato chutney.