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Keerai Kuzhi Paniyaram

Published under: Paniyaram

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.


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