Kulipaniyaram Recipe

Prepare batter and mix-ins

In a bowl combine 2 cups fermented idli batter and 1 cup crumbled cooked idli rice (or leftover idlis) — this gives a slightly firmer texture for frying. Add 1/2 cup finely chopped onion, 2 tablespoons finely chopped green chilies, 1 tablespoon chopped curry leaves, 2 tablespoons chopped coriander, and 1 teaspoon grated ginger. Mix gently.

Temper and fold into batter: heat 1 teaspoon oil in a small pan over medium heat. Add 1 teaspoon mustard seeds; when they splutter add 1 teaspoon urad dal and 1 teaspoon chana dal. Fry the dals till light golden, then add 1/4 teaspoon asafoetida and immediately remove from heat. Pour the tempering into the batter mixture and stir to combine. Add 1 teaspoon salt (adjust to taste). If the batter is too thick for spooning into oil, add up to 1/4 cup water to reach a thick pancake-batter consistency (should hold shape but be soft).

Heat pan and oil: in a heavy frying pan or a cast-iron skillet, heat about 2 tablespoons of oil over medium-high heat until shimmering. You can shallow-fry in small batches; alternatively use a non-stick flat tawa.

Form and fry kulipaniyarams: using a small ice-cream scoop or spoon, drop tablespoon-sized mounds of batter into the hot oil, spaced apart. Flatten slightly with the back of a spoon to form discs (about 2–3 inches). Fry for 2–3 minutes on each side until deep golden and crisp. Turn carefully with a spatula. If you prefer, shallow-fry in more oil so they crisp evenly. Maintain medium heat so interiors cook through without burning exterior.

Drain and keep warm: transfer fried kulipaniyarams to a paper towel-lined tray. Continue with remaining batter, adding 1–2 teaspoons oil to the pan between batches as needed. Total frying time will be about 12–15 minutes for all batches.

Optional garnish: sprinkle chopped coriander or a few curry leaves over the hot kulipaniyarams before serving.

Grind chutney: in a blender add 3/4 cup grated coconut, 1/2 cup coriander leaves, 1 green chili, 1/2 teaspoon ginger, 1/2 teaspoon tamarind, 1/2 teaspoon salt and 3 tablespoons water. Grind to a smooth or slightly coarse paste, adding a little more water if needed. Transfer to a serving bowl.

Temper chutney: heat 1 teaspoon oil in a small pan. Add 1/2 teaspoon mustard seeds; when they splutter add 1/2 teaspoon urad dal and fry till light brown. Add 1 dry red chili broken into pieces and 4 curry leaves; fry for a few seconds until aromatic. Pour this tempering over the ground coconut chutney and stir. Taste and adjust salt or tamarind.

Prepare base: in a small pan heat 1 teaspoon oil on medium. Add 2 dry red chilies and lightly fry for 20–30 seconds until fragrant. Add 1 chopped tomato and sauté until soft and pulpy, about 3–4 minutes. If using, add 1 garlic clove and sauté briefly. Remove and cool slightly.

Grind chutney: in a blender combine the sautéed tomato + chilies, 1/2 cup roasted peanuts, 1/4 teaspoon tamarind and 1/2 teaspoon salt. Add a little water (1–2 tablespoons) and grind to a coarse-smooth paste. Adjust consistency with water as needed.

Temper chutney: heat 1 teaspoon oil in a small pan. Add 1/2 teaspoon mustard seeds; when they pop add 1/2 teaspoon urad dal and fry till golden. Add 4 curry leaves and pour the tempering over the ground peanut-tomato chutney. Stir and serve.