Kara Kuzhi Paniyaram is something I often make when there’s leftover dosa or idli batter in the fridge – but it’s far from just a way to use up batter. It’s a proper tiffin dish on its own, with its roots in Karaikudi, a town in Tamil Nadu known for bold Chettinad flavours. The name itself reflects its origin – Kara (spicy), Kuzhi (pit), and Paniyaram (a steamed or pan-fried dumpling).
The preparation is simple, and the result is a plateful of crisp, golden paniyarams with soft centres and bits of flavour in every bite. I start by heating some oil and preparing a basic tempering with mustard seeds, urad dal, chopped green chillies, ginger, curry leaves, and finely chopped shallots. I always prefer shallots over onions here – they give a sweeter, more traditional flavour that works perfectly in this recipe.
Once the shallots turn soft, I mix the tempering into the batter. Sometimes I add a bit of grated carrot or chopped coriander, but even without extras, the flavour holds up well. The batter is then spooned into a well-heated paniyaram pan, with each cavity lightly greased with oil.
I cover the pan and let the paniyarams cook slowly on medium heat, allowing the bottom to turn crisp and golden. Once the edges firm up, I flip each one and cook the other side for a couple more minutes. The result is a batch of evenly browned, crisp-on-the-outside paniyarams with soft, well-cooked insides.
They’re usually served with tomato chutney or coconut chutney, both of which balance the light spice in the batter. I often end up eating them plain, straight from the pan, especially when they’re hot and fresh.
Kara Kuzhi Paniyaram might have its roots in Karaikudi, but it fits right into everyday cooking. It’s quick, uses pantry basics, and still feels like a proper meal – the kind that never needs a special occasion.
Kara Kuzhi Paniyaram
Description
Kara Kuzhi Paniyaram (கார குழி பணியாரம்) - Origin from Karaikudi (Chettinad) Tamilnadu , but much popular in South India . It's really easy to make and taste awesome . These spicy crispy balls with soft heart will melt your heart too .. Try it
Ingredients
Instructions
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To make Paniyaram, heat oil in a pan. Crackle mustard seeds with curry leaves, and Urad dal (lentil)
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Mix it with batter.
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Add ginger, shallot, green chillies and turmeric powder to the mixure and mix well
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Lets heat Paniyarakkal with 1 teaspoon oil in each mould
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Finally, pour batter in each mould. When bottom is cooked, flip it over. if required you can add more oil
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Cook both sides. Serve warm with Tomato chutney or coconut chutney