I usually make paniyaram often but I never tried stuffed one. The proceedure is the same as making plain paniyaram, and in this we just add the stuffing in the center. Two weeks back I got added the whatsapp group through my friend of friend. That group is basically from Bangalore and they share lot of recipes and tips etc. Since I know Kannada (My mom's mother tongue) I am so happy to part of that group and its cool too. One of the group member shared stuffed Stuffed Paneer Paddu (Paddu means paniyaram in kannada) I just added in my to-do list and I could not wait for making this because, I had idli batter in hand. Last week paneer also had in my fridge so I just made it :-) Thank you so much for the wonderful recipe my friend :-)
There are so many versions of paniyaram, with just making with chopped onions, veggies and just add some tempering. Am here today paneer stuffed kuzhi paniyaram. They are so crunchy from the outside and super soft in inside. These paniyarams are the super cool for breakfast, snack in the evening or for the dinner and even for the lunch box! I read in some article that in Bangalore these delicious paniyaram is sold on the road side shops with spicy chutneys. I have been in Bangalore for two days and I had tasted the dosa in dosa corner place where they make 20-30 types of dosas and heard for paniyarams too. I wish to go to Bangalore trip for this :-) Try this out at home and enjoy these delicious paniyarams :-)
INGREDIENTS:
For the paniyaram:
Idli Batter - 1 cup (Click the link for making idli batter)
Oil - as needed
For stuffing:
Grated paneer - 1/2 cup or as needed
Red chilli powder - 1/4 tsp
Coriander powder - 1 tsp
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Salt - as needed only for the stuffing (Salt is there in the batter so care to be taken)
HOW TO MAKE:
Grate paneer and keep aside. Heat oil in a kadai / pan add cumin seeds and grated paneer. Add red chilli powder, coriander powder, asafoetida and needed salt. Mix well and allow to cool down. You can even mash well with potato masher.
Take a idli batter and the consistency should be neither thick not watery. Heat paniyaram pan and add little oil in each paniyaram hole. Pour idli batter in each paniyaram hole until they are half filled.
Spoon in little of paneer mixture on the each on the batter as shown in the figure and add some more idli batter on the top of the filling.
Drizzle some oil in the top and let it get cook. Check the paniyaram sides and slowly it will change in to brown in color. Use a spoon or skewer and flip it to the other side as shown in the pic below. Turn all the paniyarams and let it get cook on the other side too. You can see the brown color in both sides and remove the paniyarams from the kadai / pan and do follow with rest of the batter.
Serve hot with any chutney or sambar.
TIPS:
Add chopped onions, carrots and fry them before adding the panner.
Panner can be grind coarsely instead grating them.
Garam masala can be added and adding other ingredients are absolutely your choice.
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