Keerai Kuzhi Paniyaram is a delightful South Indian snack bursting with flavour. This simple recipe makes it easy to recreate. It is a staple in South Indian households.
About the recipe
Keerai Kuzhi Paniyaram is a savoury South Indian delicacy that can be served during breakfast and snack time. This recipe combines the goodness of idly batter with the earthy flavours of tropical amaranth, creating a wholesome and satisfying dish. Serve it hot with coconut chutney for a truly authentic experience.
Why you will love this recipe
Keerai Kuzhi Paniyaram promises irresistible flavours, and this dish will surely delight your palate. With its crispy exterior and soft, fluffy interior, every bite offers a symphony of textures and aromas. Plus, it’s straightforward to make, making it perfect for busy mornings or lazy weekends.
image via Abis Kitchen
Cooking Tips
For perfectly golden and crispy paniyarams, ensure the pan is adequately heated before adding the batter. You can customize the recipe by adding grated coconut or chopped cilantro for extra flavour. Don’t overcrowd the pan to ensure even cooking.
Serving and Storing Suggestions:
This recipe serves four and takes about 30 minutes to prepare. Once cooked, Keerai Kuzhi Paniyarams are best enjoyed hot with coconut chutney or spicy tomato chutney. Store any leftovers in an airtight container in the refrigerator and reheat them in a pan or microwave before serving.
Other Similar Recipes
If you enjoy Keerai Kuzhi Paniyaram, you might also like Masala Paniyaram or Sweet Paniyaram. These variations offer different flavour profiles and are equally delicious!
Nutrient Benefits
Siru Keerai (Tropical Amaranth) adds a nutritious boost to this recipe. Amaranth leaves are rich in vitamins, minerals, and antioxidants, making Keerai Kuzhi Paniyaram delicious and packed with essential nutrients for a healthy diet.
Keerai Kuzhi Paniyaram
Ingredients
- 4 cups Idly Batter
- 1 cup Siru Keerai (Tropical Amaranth, finely chopped)
- 1/4 tsp Mustard Seeds
- 1 tsp Urad Dal
- 2 Green Chillies (finely chopped)
- 1 tsp Ginger (peeled and grated)
- 1 Onion (finely chopped)
- Salt to taste
- Oil (as required)
Instructions
- Heat oil in a pan over medium flame.
- Add mustard seeds, urad dal, green chillies, and grated Ginger. Fry until golden brown.
- Add chopped onion and fry until translucent.
- Add chopped green leaves and salt. Fry until cooked.
- Remove from heat and mix with idly batter.
- Heat the paniyaram pan and add oil to each hole.
- Pour batter into each hole.
- Cook until golden brown on both sides.
- Serve hot with coconut chutney.
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Frequently Asked Questions:
How do I store leftover Keerai Kuzhi Paniyaram?
Store any leftovers in an airtight container in the refrigerator. When ready to eat, reheat them in a pan or microwave until heated.
Can I use frozen amaranth leaves for this recipe?
Yes, you can use frozen amaranth leaves if fresh ones are unavailable. Thaw them before chopping and using them in the recipe for the best results.
Can I make the batter ahead of time?
You can prepare the idly batter and store it in the refrigerator for 2-3 days. When ready to make paniyarams, just mix in the cooked keerai mixture.
