Keerai Kuzhi Paniyaram Recipe

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Kuzhi Paniyaram is a popular South Indian breakfast / evening tiffen dish that both kids and adults will love. Staple of the Chettinad cuisine, this dish is best served with chutney.

Keerai Kuzhi Paniyaram

image via Abis Kitchen


  • Idly Batter – 4 cups
  • Siru Keerai (Tropical Amaranth) – 1 cup, finely chopped
  • Mustard Seeds – 1/4 tsp
  • Urad Dal – 1 tsp
  • Green Chillies – 2, finely chopped
  • Ginger – 1 tsp, peeled and grated
  • Onion – 1, finely chopped
  • Salt to taste
  • Oil – as required


  1. To a pan, heat oil in a medium flame.
  2. Add the mustard seeds, urad dal, green chillies and grated ginger.
  3. When the dal turns golden brown, add the onion and fry.
  4. Add the chopped green leaves and salt.
  5. Fry till the green leaves are cooked.
  6. Remove from flame and mix it with the idly batter.
  7. Heat the paniyaram pan in medium flame.
  8. Add 2 tsp of oil in each hole.
  9. Pour the batter in each hole.
  10. Cook on one side and flip over and cook the other side too.
  11. Serve hot with coconut chutney.

Tip: You can also use leftover idli or dosa batter.


Feel free to comment or share your thoughts on this Keerai Kuzhi Paniyaram Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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