Kara kuzhi paniyarams with coconut chutney Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine fermented rice and lentil batter with salt and water to make a thick batter.
• STEP 2.Heat a paniyaram pan and add a few drops of oil in each cavity.
• STEP 3.Pour the batter into each cavity and cook on medium heat until the bottom turns golden brown.
• STEP 4.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown.
• STEP 5.Remove from the pan and serve hot with coconut chutney.

Cooking Tips

• Make sure the batter is well fermented for soft and fluffy paniyarams.
• You can add finely chopped onions, grated carrots, or chopped coriander leaves to the batter for extra flavor.
• Serve the paniyarams immediately after cooking to enjoy their crispy texture.

Storage and Serving

• Leftover paniyarams can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a pan or microwave before serving.
• Serve the paniyarams with coconut chutney or any other chutney of your choice.