Paneer stuffed kuzhi paniyaram Recipe

Cooking Directions

• STEP 1.To make the batter, soak rice and lentils in water for 4-5 hours. Grind them into a smooth paste.
• STEP 2.Add salt and allow the batter to ferment overnight.
• STEP 3.Heat a paniyaram pan and add a little oil in each cavity.
• STEP 4.Pour a spoonful of batter into each cavity and place a small piece of paneer in the center.
• STEP 5.Cover and cook on medium heat until the bottom turns golden brown.
• STEP 6.Flip the paniyarams using a skewer or spoon and cook the other side until golden brown.
• STEP 7.Remove from the pan and serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure the batter is fermented well to get soft and fluffy paniyarams.
• You can add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
• Use a non-stick paniyaram pan for easy flipping and cooking.

Storage and Serving

• Paneer stuffed kuzhi paniyaram is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a pan or microwave before serving.