Kuzhi Paniyaram

This is a very simple-to-do and appealing dish by looks and taste. Conventionally kuzhipaniyaram (called paddu in karnataka) is made of left over idly/ dosa batter; leftover, because it turns sour in time and this dish requires more sourness. My amma and I prepare it with added finely chopped vegetables (carrots, peas, corn kernels, and the like) to make it healthy and colourfull; however, its basic version is so yum which I have shared below.

Ingredients:

1. Idly/ Dosa batter - 3 cups
2. Onion - 1 large, finely chopped
3. Green chilies - 2
4. Curry leaves - 1 sprig
5. Ginger - 1" size, finely grated
6. Oil - 2 tbsp
7. Mustard seeds - 1/4 tsp
8. Cumin seeds - 1/4 tsp
9. Asafoetida - 1 pinch
10. Bengal gram - 1 tbsp
11. Urad dal - 1 tbsp
12. Salt to taste
13. Coriander leaves - 1 tbsp chopped
14. Vegetables - 1 cup finely diced (Optional)

Method:

Step 1: Take the idly/ dosa batter and let it ferment a bit to get sour in case it isn't.

Step 2: Heat oil in a pan,  splutter mustard seeds & cumin seeds, add bengal gram & urad dal, add chopped curry leaves & green chilies, sprinkle asafoetida, add the chopped onion and saute until it is translucent. Add required salt.

Step 3: This step is, if you plan to add vegetables. Add vegetables and saute until half done as it may be cooked again with batter. I personally feel adding vegetables is just to add the nutritional value and look of the dish; taste-wise it is softened instead of crispy and sweetened slightly which is not how the dish tastes. Sprinkle necessary salt.

Step 4: Now add this with the batter and mix well. 

Step 5: Heat kuzhiyappakal, add few drops of oil in each kuzhi  and pour batter in each of them; simmer the heat for say 3 minutes.

Step 6: Check for browned surface and flip each of them and sprinkle little oil. Brown both the surfaces and take them in a plate using fork or pin provided with kuzhiyappakal.

Step 7: Serve hot with coconut chutney or sambar. My granny prefers to have it with rasam; and my husband has it with idly podi and curds.