Kuzi Paniyaram

Kuzi Paniyaram

From   Sunny Side Up

Prep: 10 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Fusion

A popular breakfast item in most South Indian homes – ball shaped dumplings made with fermented batter


  • 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


  • Chop the mushrooms and capsicum finely and keep aside. Take idli batter in a deep bowl.
  • 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.
  • Take idli batter in a deep bowl, add the tempering to the idli batter and mix well. Add salt and mix well
  • Grease each dent in the paniyaram kadai.
  • 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.
  • 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.
  • 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.
  • 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.