Kuli Paniyaram

  • Heat 2tbsp of oil in a pan and temper it with 1tsp of mustard seeds, 1tsp of cumin seeds, 1 spring of chopped curry leaves, 3 chopped red chillies, a pinch of hing
  • Toss in a handfull of thinly sliced onion (pearl onions taste better) and saute until translucent
  • Now add the contents to the dosa batter and adjust salt
  • In the kuli paniyaram pan (as seen in the pic) grease the cups and heat it for few mins like you heat the dosa tava
  • The vessel is ready when a few drops of water when sprinkled sizzle and disappear
  • Now fill each cup with 1/2 tsp of oil and pour the batter in a spoon to fill the cup half way
  • Do not over pour as the paniyarams need room to expand and puff up
  • Cover the vessel with a tight lid and cook on medium flame for 2 to 4 mins
  • When the top of the paniyaram appears half cooked, with a spoon or a steel rod, flip the paniyarams upside down one by one
  • The underside of the paniyaram should be golden brown by now
  • Remove the lid and cook for couple more mins
  • Paniyarams are ready to serve.
  • Serve hot with chutney and sambar

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