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Peas & Corn Kuzhipaniyaram | Paniyaram with Idly Batter

Peas and corn kuzhipaniyaram, a savory snack made with leftover idly/dosa batter. Kuzhipaniyaram or appe is a popular evening snack.
Course Appetizer, Breakfast, Snack
Cuisine Asian, Indian, South-Indian
Keyword gunta ponganalu, khara paniyaram, masala paniyaram, paddu recipe, Paniyaram recipe, quick and easy snack, Savory paniyaram
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • Aebleskiver pan/Appe pan/Paniyaram pan


  • 2 cups leftover idly batter
  • ¼ cup green peas i used frozen
  • ¼ cup sweet corn i used frozen
  • 1 teaspoon oil i used sunflower oil
  • 1 no green chili chopped finely
  • ½ inch piece of fresh ginger peeled and chopped finely
  • ¼ teaspoon hing/asafoetida
  • ¼ teaspoon salt
  • few curry leaves
  • handful of coriander and mint leaves
  • oil for cooking the paniyaram


  • Take out the idly/dosa batter from the refrigerator and let it come to the room temperature. While it is resting, chop the chilies and ginger.
  • In a pan, heat oil, splutter mustard seeds, cumin seeds, add hing, green chilies, ginger, curry leaves, coriander and mint and saute them all for 30 seconds.
  • To this now add peas and corn. Saute for a minute. Add salt and mix well. Sprinkle little water, cover and cook for a minute or two for the flavors to mingle. Keep the flame low, be watchful and don't burn the ingredients.
  • After 2 minutes, remove the cover, take it off the heat. Add this tempering to the idly/dosa batter, mix well. Check consistency of the batter, if too thick, add 2-3 tablespoon of water, mix well.

Let us make Kuzhipaniyaram

  • Heat a appe pan/abeleskiver pan. I have used my cast-iron pan. Once hot, add a teaspoon of oil. Brush the oil well with a silicon brush into the holes. I have used totally 1 teaspoon oil for the pan.
  • Pour batter until ¾th in each of the holes of the paniyaram pan. Swirl another teaspoon of oil into the pan. Cover and cook for a minute in a medium flame for the paniyaram to cook.
  • After a minute, remove the cover, flip the paniyarams carefully with a skewer. Swirl another teaspoon of oil. Let it cook for another 30-40 seconds.
  • Remove and serve the paniyaram warm with a chutney of your choice.
  • Any leftover paniyaram can be refrigerated for a day. Reheat in the microwave for 10-20 seconds and serve warm.