Paneer Stuffed Kuzhi Paniyaram | How to make Paneer Stuffed Kuzhi Paniyaram

By Jyothi Rajesh  |  25th Aug 2015  |  
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Paneer Stuffed Kuzhi Paniyaramby Jyothi Rajesh
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Video for key ingredients

  • How to make Idli/Dosa Batter

About Paneer Stuffed Kuzhi Paniyaram Recipe

Kuzhi paniyaram is a Chettinad dish very popular in the South. Usually the left over idli or dosa batter is used to make paniyaram. Stuffing paneer inside a paniyaram makes it even more delicious and healthy

Paneer Stuffed Kuzhi Paniyaram

Ingredients to make Paneer Stuffed Kuzhi Paniyaram

  • For the paniyaram-
  • Idli batter - 1 cup
  • onions - 1/2 finely chopped
  • coriander leaves - 4 tbspn finely chope
  • Green chilies - 2 finely chopped
  • oil - few tbspns
  • For the stuffing-
  • paneer - 1/2 cup grated or crumbled
  • onions - 1/2 finely chopped
  • tomatoes - 1/2 finely chopped
  • ginger-garlic paste - 3/4 tspn
  • cumin seeds - 1/2 tspn
  • Green chilies - 2 nos finely chopped
  • Red chili powder - 1 tspn
  • turmeric powder - 1/4 tspn
  • salt to taste
  • oil - 2 tspn

How to make Paneer Stuffed Kuzhi Paniyaram

  1. 1. For the paneer filling - Heat oil in a pan. Add cumin seeds and wait till they crackle. Next add onions and green chilies and saute till onions turn pink.
  2. 2. Add ginger-garlic paste and fry till the raw smell of the paste is gone. Now add tomatoes and cook until they turn soft and mushy.
  3. 3. Now add the spice powders, red chilie powder, turmeric powder, salt and mix well.
  4. 4. Add grated/crumbled paneer, mix well and let it cook on low flame for 3-4 minutes until all ingredients are well combined.
  5. 5. Masala paneer filling is ready. Remove from heat and let it cool.
  6. 6. Now,to the idli batter add finely chopped onions, coriander leaves, green chilies and mix well.
  7. 7. Note, add these ingredients to the batter just before making the paniyaram. If you add them before and leave it the batter will turn thin.
  8. 8. Heat the paniyaram pan. Add few drops of oil into each hole. Pour paniyaram batter into each hole until they are half filled.
  9. 9. Spoon in little of the masala paneer filling, and add some more paniyaram batter on top of the filling leaving some space over the top for it to rise.
  10. 10. Allow it to cook on medium heat for 3-4 minutes. Using a wooden skewer or spoon turn the paniyaram, check the sides.
  11. 11. After they are brown, flip them over gently and allow them to cook on the other side.
  12. 12. Remove from heat and repeate the same procedure with rest of the batter.
  13. 13. If you prefer crispy paniyaram, you can flip them over again to cook, this will turn them crispy. This step is optional.
  14. 14. Serve masala paneer stuffed paniyaram hot with spicy coconut chutney or tomato chutney.

My Tip:

To make crispier paniyaram, use more oil than mentioned and also cook for 2-3 minutes longer than mentioned, but on low flame to ensure the paniyaram doesn't burn.

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