Bite-sized Tamil Nadu rice and lentil balls cooked in a special pan — crispy outside, soft inside and utterly addictive.
Ingredients
2 cups dosa batter fermented
1 onion finely chopped
2 green chillies
Ginger grated
Mustard seeds
Curry leaves
Oil
Method
Temper mustard in oil, add curry leaves, onion, chilli and ginger. Cool and mix into batter. Heat kuzhi paniyaram pan, grease moulds. Fill 3/4 with batter. Cover and cook until bottom is golden. Flip and cook.