Name: Chettinad Kuzhi Paniyaram recipe by NANDINI DIWAKAR at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 ml Idli batter; 3 tablespoon chana dal; ½ teaspoon salt; For tempering:; 2 teaspoon vegetable oil; ½ teaspoon mustard seeds; 20 shallots or one big onion, chopped finely; 4 green chilies, chopped fine; ¾ cup fresh shredded coconut (half of one medium sized coconut); ½ cup vegetable oil- for frying

Ingredients Serving: 4

500 ml Idli batter
3 tablespoon chana dal
½ teaspoon salt
For tempering:
2 teaspoon vegetable oil
½ teaspoon mustard seeds
20 shallots or one big onion, chopped finely
4 green chilies, chopped fine
¾ cup fresh shredded coconut (half of one medium sized coconut)
½ cup vegetable oil- for frying

Instructions

Soak chana dal in a ½ cup of water for half an hour. Grind to a paste. Set aside.
Heat a heavy bottomed pan and add in the oil. When the oil is hot, add in the mustard seeds. Let it splutter. Add in the shallots and the green chilies. Fry the onions till they are soft.
Once the onions are soft, add in the coconut. Fry for a minute. Remove off heat. Add in the onion coconut mixture and the chana dal paste to the idli/dosa batter. Add salt if required.
Heat the Paniyaram pan / Paniyarakkal until hot. Add ¾ teaspoon of vegetable oil into each mold. Drop the batter to fill the mold. Cook for a minute. Then turn and cook on the other side. Turn again if necessary to make sure the Paniyaram.
The Paniyaram is ready if it has become crispy and golden on both sides.
Serve hot with coconut chutney.

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