Paneer Stuffed Kuzhi Paniyaram Recipe (South Indian Delight)
Paneer Stuffed Kuzhi Paniyaram is a delectable South Indian breakfast dish that combines the rich flavor of homemade paneer (cottage cheese) with the fluffy texture of idli dosa batter. Perfectly crispy on the outside and soft on the inside, these paniyarams are the ultimate comfort food, served with coconut chutney or tangy tomato chutney. It’s an ideal choice for a fulfilling breakfast, snack, or even a weeknight dinner. Let’s dive into the step-by-step process of preparing this delightful dish!
Ingredients for Paneer Stuffed Kuzhi Paniyaram
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 1 cup |
| Sambar Onions (finely chopped) | 10 – 12 |
| Coriander (Dhania) Leaves | Small bunch |
| Paneer (Homemade Cottage Cheese, grated) | ½ cup |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Ginger (grated) | 1 inch piece |
| Cumin Seeds (Jeera) | ½ teaspoon |
| Green Chillies (finely chopped) | 2 |
| Red Chilli Powder | ½ teaspoon |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Sunflower Oil | 2 tablespoons |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: South Indian
Course: Breakfast / Snack
Diet: Vegetarian
Instructions for Preparing Paneer Stuffed Kuzhi Paniyaram
Step 1: Preparing the Idli Dosa Batter
To begin making the Paneer Stuffed Kuzhi Paniyaram, first, you’ll need to have idli dosa batter ready. You can either prepare it from scratch using soaked rice and urad dal (fermented batter) or use store-bought batter if you are short on time. Make sure the batter is smooth and has been fermented well to achieve the soft and airy texture.
Step 2: Making the Paneer Filling
Now, let’s move on to the paneer filling. Heat 2 tablespoons of sunflower oil in a pan over medium heat. Once the oil is hot, add ½ teaspoon of cumin seeds (jeera). Wait for them to crackle, releasing their warm, nutty fragrance.
Add finely chopped onions (10–12 small sambar onions) and green chilies (2 finely chopped), and sauté until the onions turn soft and light pink in color. Then, add grated ginger (1 inch piece) and the chopped tomato (1). Continue cooking until the tomatoes soften and blend with the onions, releasing their juices.
Now, add the spice powders: ½ teaspoon of red chili powder, ¼ teaspoon of turmeric powder, and salt to taste. Stir to combine and let the spices cook for another minute.
Finally, add ½ cup of grated paneer (homemade cottage cheese). Stir everything together until the paneer is evenly mixed with the spices and onions. Taste the filling and adjust salt or spice levels as per your preference.
Remove the pan from the heat and transfer the filling to a bowl. Let it cool while you move on to the next steps.
Step 3: Preparing the Dosa Batter
To the idli dosa batter, add finely chopped onions (1) and fresh coriander leaves (a small bunch), mixing well. Ensure that the batter is well-seasoned, so taste and adjust the salt if necessary. This additional onion and coriander will give the paniyaram an extra burst of flavor.
Step 4: Cooking the Paniyaram
Now it’s time to cook the Paneer Stuffed Kuzhi Paniyaram. Heat a paniyaram pan over medium heat. Once hot, add a few drops of oil into each cavity of the pan to prevent the batter from sticking.
Pour a spoonful of the idli dosa batter into each cavity, filling them up to about halfway.
Next, add 1 teaspoon of the paneer filling over the batter in each cavity. Gently cover the paneer with another layer of dosa batter, filling the cavity to the top.
Cover the paniyaram pan with a lid and let the paniyarams cook for about 7 to 10 minutes on medium heat. You will notice the top surface steaming and cooking through.
Once the top of the paniyaram looks set and slightly firm, use a small spoon or fork to gently turn the paniyaram over. Allow the other side to cook uncovered for another 2 to 3 minutes until both sides are crispy and golden brown.
Step 5: Serving
Once the paniyaram is cooked through, remove them from the pan and place them on a serving plate. Repeat the same process for the remaining batter and filling.
Serve your Paneer Stuffed Kuzhi Paniyaram hot, with a side of coconut chutney or tomato chutney for the perfect South Indian breakfast or snack.
Tips for Perfect Paneer Stuffed Kuzhi Paniyaram
- Batter Consistency: Ensure that the idli dosa batter is neither too thick nor too runny. It should be smooth and pourable.
- Paneer Options: You can use store-bought paneer if homemade is not available, but fresh, homemade paneer tends to work best for this recipe as it’s softer and has a more delicate flavor.
- Chutney Pairings: Coconut chutney pairs exceptionally well with this dish, offering a cool contrast to the spicy filling. Alternatively, a tangy tomato chutney brings out the savory flavors of the paniyaram.
- Add Veggies: If you’d like to add more vegetables to the filling, finely chopped carrots, peas, or bell peppers work great as additions.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 8 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sodium | 350 mg |
| Potassium | 150 mg |
Why You’ll Love Paneer Stuffed Kuzhi Paniyaram
This recipe is a wonderful fusion of crispy and soft textures, filled with the goodness of paneer and aromatic spices. The idli dosa batter forms the perfect outer layer, while the paneer filling offers a creamy, savory surprise in every bite. Whether you enjoy it for breakfast, serve it as a snack, or even pack it for lunch, these paniyarams are sure to please everyone at the table.
Try this Paneer Stuffed Kuzhi Paniyaram recipe today, and experience the best of South Indian cuisine right at home!
