Archana Doshi’s Lunch-To-Go Recipes: Kuzhi Paniyaram

This recipe from Archana Doshi’s new book Tasty Tiffin promises a great lunch for both kids and adults

Kuzhi Paniyaram
Serve with a banana

Makes: 25 to 30 paniyarams

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

Oil, for cooking
¼ tsp mustard seeds
1 sprig curry leaves, finely chopped
1 onion, finely chopped
2 cups ragi dosa batter (or regular dosa batter)
2 tbsp grated fresh coconut
¼ cup grated carrot
1 green chilli, finely chopped
Salt to taste

Method

1. Heat oil in a small pan over a medium flame. Add the mustard seeds and curry leaves, and cook until they crackle. Add the chopped onion and sauté until tender.
2. To a mixing bowl, add the dosa batter, coconut, carrot and green chilli, followed by the prepared onion mixture. Add salt to taste, and stir well to combine.
3. Preheat a paniyaram pan and add half teaspoon of oil to each of the cavities. Spoon the dosa batter into the greased cavities; place the pan on a medium flame, and cover with a lid.
4. After three to four minutes of steaming, you will notice that the tops of the paniyarams are cooked and steamed. At this point, turn over each paniyaram to cook the other side. This time around, do not cover with a lid. Cook on a medium-low flame until the bottom of each paniyaram is browned and crisp.
5. Once done, transfer the paniyarams to a bowl and allow them to cool. Proceed the same way with the remaining batter.
6. Once cooled, pack into the lunch box along with fruits and nuts of your choice.

Note: Kuzhi Paniyarams are bite-sized wonders that are crispy outside and soft inside – a mini feast of flavours. Paired with a ripe banana that not only offers natural sweetness but also a dose of energy, it is a perfectly balanced meal.

Recipe and image: Archana Doshi

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