Kuzhi Paniyaram

🔥 Prep

• Peel and finely chop the 1 onion.
• Slit the 2 green chillies lengthwise (or finely chop).
• Measure out 1 tsp mustard seeds, 1 tsp chana dal, and 0.5 tsp salt.
• Rinse and pat dry the 10 curry leaves.
• Keep the 3 tbsp oil ready.
• Have the 500 ml dosa batter in a bowl.

🔥 Cook

• 1. Heat the 3 tbsp oil in a small tempering pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the 1 tsp chana dal and fry until golden, about 20 seconds.
• 4. Toss in the 10 curry leaves and fry for 5 seconds until fragrant.
• 5. Add the chopped onion and sauté over medium heat for 2 minutes until translucent.
• 6. Stir in the slit green chillies and cook for 30 seconds.
• 7. Transfer the tempered mixture to the bowl containing the 500 ml dosa batter.
• 8. Add the 0.5 tsp salt and mix the batter thoroughly until uniform.
• 9. Heat a Kuzhi Paniyaram (appe) pan over medium heat and lightly grease each cavity with a few drops of oil.
• 10. Pour the batter into each cavity, filling them about 3/4 full.
• 11. Cover the pan and cook for 2-3 minutes until the edges turn golden and the top looks set.
• 12. Using a spoon or skewer, carefully flip each paniyaram and cook the other side for another 2 minutes until crisp and golden brown.
• 13. Remove the paniyarams from the pan and drain on paper towels if needed.

🔥 Serve

• Serve the hot Kuzhi Paniyaram with coconut chutney and sambar on the side.
• Garnish with a sprinkle of fresh coriander leaves if desired.
• Enjoy as a breakfast or snack with a cup of filter coffee.