Kuzi Paniyaram

About Kuzi Paniyaram

Ingredients

• Idli batter 2 cups
• Button mushrooms 200 gms
• Medium green capsicum 1
• Oil 2 tsps + to grease
• Mustard seeds 1 tsp
• Split skinless black grams (dhuli urad dal) 1 tsp
• Asafoetida (hing) a pinch
• Curry leaves 6 to 7
• Salt to taste
• Turmeric powder ⅛ tsp
• Red chilli powder ½ tsp
• Black pepper powder ½ tsp
• Fresh coriander leaves, chopped 2 tsps

How to Make Kuzi Paniyaram (Stepwise Photos)

Method

1. Chop the mushrooms and capsicum finely and keep aside. Take idli batter in a deep bowl.
2. For tempering, heat 1 tbsp oil in a non-stick pan, add mustard seeds and when they splutter, add split black gram and saute till golden. Add asafoetida and curry leaves and saute for ½ minute.
3. Take idli batter in a deep bowl, add the tempering to the idli batter and mix well. Add salt and mix well
4. Grease each dent in the paniyaram kadai.
5. Heat the remaining oil in another non-stick pan, add mushrooms and capsicum and saute for 1 minute or till they soften. Add salt, turmeric powder, red chilii powder, black pepper powder and coriander leaves and cook on low heat for 1 minute. Transfer into a bowl and keep aside.
6. Fill each dent upto ¼ with the batter. Keep a little of the vegetable mixture over the batter and cover with the batter till the dents are almost full.
7. Cover the kadai with a lid and cook on low heat for 2-3 minutes or till the edges beginning to change colour. Turn them over carefully and cook till the other side is similarly done. Make more paniyarams similarly.
8. Transfer them onto a serving plate and serve hot with either coconut chutney or tomato chutney. Or you can have them as they are since they are already stuffed with a spicy mixture.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps