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Gluten Free and vegan Rice and lentil dumplings shallow fried. Served in South Indian cuisine as a breakfast or snack. Served with a spicy Coconut or Tomato Chutney

Kuzhi Paniyaram

Kalyani
Gluten Free and vegan Rice and lentil dumplings shallow fried. Served in South Indian cuisine as a breakfast or snack. Served with a spicy Coconut or Tomato Chutney
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Indian, South Indian
Servings 4

Equipment

  • abelskiver pan
  • Knife
  • Ladle

Ingredients
  

  • 2 cups Idli Batter *UPDATE : If using Dosa batter, add 1-2 tablespoon warmly roasted Idli Rawa to the dosa batter**
  • 1 tablespoon Ginger grated
  • 2 tablespoon Onions Minced fine
  • 1 tablespoon Carrot added this to lower the spice of the ginger and chillies for the little one
  • 2 Green Chillies chopped fine
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Whole Black Pepper Coarsely powdered
  • 1 teaspoon Curry Leaves Chopped fine
  • 1 teaspoon Green coriander Chopped fine

Instructions
 

  • Mix ingredients into the Idli batter mix well and check for salt /seasonings
  • Spoon into the greased moulds till ¾ full.
  • Cover and cook till golden brown on a slow flame.
  • Flip slowly with a flat teaspoon and cook on the other side.
  • Serve hot with Tomato-Onion Chutney
Keyword Breakfast, Gluten Free, Kids Food, Quick Snack, South Indian, Tiffins, Vegan
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