Chettinad Kuzhi Paniyaaram is one of the authentic and traditional Chettinad dishes that are very apt for breakfast especially. It can be had for evening snacks and it tastes finger licking good when had with spicy chutney. The nice crispy crunchy Kuzhi Paniyaaram is a very popular dish in Tamil Nadu. It is made in a special mould called the "Paniyarakkal". The Paniyaaram can be made sweet or savoury. Making paniyaaram is a wonderful way to use up any left over "Idli" or "Dosa" batter without wasting it. The end result will be a crunchier outer layer with a soft, spongy and perfectly cooked paniyaaram that tastes delicious with any type of chutney.

Ingredients:

•Idli Batter - 500 ml
•Salt - 1/2 tsp
•Mustard Seeds - 1/2 tsp
•Shallots - 20, chopped fine
•Green Chillies - 4, chopped fine
•Fresh shredded Coconut - 3/4 cup
•Vegetable Oil - 1/2 cup
•Urad Dal - 2 tsp
•Asafoetida -1/2 tsp
•Curry Leaves - 1 spring

Method:
1. Heat a heavy bottomed pan and add in the oil.
2. When the oil is hot, add in the mustard seeds.
3. When they splutter, add urad dal and asafoetida. Roast for a few seconds till the dal turns golden yellow.
4. Add in the chopped shallots, curry leaves and green chillies. Fry the onions till they are soft.
5. Once the onions are soft, add in the coconut. Fry for a minute. Remove off heat.
6. Add in the onion coconut mixture to the idli/dosa batter. Add salt if required.
7. Heat the paniyarakkal until hot. Add 3/4 teaspoon of vegetable oil into each mould.
8. Pour the batter with the help of a spoon in each mould till they are 3/4th full. Close the pan with a lid and let it cook for 2-3 minutes.
9. Then turn and cook on the other side. Turn again if necessary to make sure the paniyaaram is evenly cooked on both sides and it"s nicely golden in colour.
10. The paniyaaram is ready if it has become crispy and golden on both sides.
11. Serve hot with any chutney of ones choice.