Kuzhi Paniyaram is a famous recipe from the chettinad region that is eaten either for breakfast or as evening snack along with various chutneys and sambar.This one is very simple and quick to make. I prefer using the non stick kuzhi paniyaram pan as it consumes less oil and also making paniyaram is a wonderful way to use up any left over idli/dosa batter without wasting it.


Cooking Time:
30 Min

bowl,chopper,paniyaram pan


  • Idli batter – 2 cups
  • Small onion – 6, sliced
  • Chopped ginger – ½ tsp
  • Green chili – 1, chopped
  • Chopped coriander leaves – 1-2 tbsp
  • Coconut – 1 tbsp (optional)
  • Urad dal (uzhunnu) – ¼ tsp
  • Mustard – ¼ tsp
  • Oil/ghee – as required

How to Cook!

  1. Heat oil/ghee in a pan and crackle mustard and urad dal.
  2. Add sliced small onion, chopped ginger, green chilli and coconut. Fry it until the onion turns golden brown.
  3. Add the fried items and chopped coriander leaves to the idli batter and mix well.
  4. Spread or spray oil in Paniyaram/Unniyappam pan. Make sure the oil is hot, but not smoking hot.
  5. Drop the batter into hot oil and cover it for two min.,
  6. Flip the paniyaram, no need to cover now, after two-three minutes take it out,
  7. Serve hot with green chutney or red chutney.

Let me know your review once you cook this Recipe in your kitchen