PULICHA MAAVU PANIYARAM

Kuzhipaniyaram is basically of Chettinad origin often served as breakfast. My aunt learnt this from one her friends and she is an expert in making sweet and savory paniyarams.

This version of recipe is using the left over idli batter and is called in Tamil as 'Pulicgamacu Panirayam'. I make this often as an evening snack for week end to finish off the leftover idli batter

Ingredients
Idli batter: 2 cups
Rava: 1/4 cup
Onions chopped: 1/2 cup
Green chillies chopped: 2 or 3
Ginger finely chopped: 2 tsp
Oil: 2 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Curry leaves: a sprig
Oil: to fry

Procedure:

1.  Add rava to the idli batter and add required amount of salt
2. Heat 2 tsp of oil in a pan and add mustard seeds.Once it starts spluttering, add urad dhal and curry leaves.
3. Add Ginger, onions and green chillies and saute for a couple of minutes
4. Add this to the idli batter
5. If the batter is too thick at this stage add little water or buttermilk
6. Heat the paniyaram pan with required oil
7. Pour a teaspoon of batter into each mould and fry until golden brown on both the sides
8. Serve with coconut or tomato chutney

Notes:

Using Rava is optional. If the batter is not too sour, this can be skipped

Step by Step pictures