I’m always tempted to prepare snacks in the non-stick kuzhippaniaram mould to reduce the consumption of oil. March is when we get good quality tomatoes in Chennai, especially the country variety – these are very sour and quite popular in Tamil cuisine. I decided to use pulsed tomato to prepare the batter. Needless to say the tomato flavour invites a lot of spice in the preparation, so I used chilli, garlic, mint, curry leaves, and onion (of course!). I chose maida and rice flour which give a mild/neutral flavour so that the tomato and the spices will not be smothered. This dish makes an excellent spicy snack that can be served without an accompaniment, and it can also be served as an intriguing side dish to the typical Tamil festive meal.
I believe in using my culinary equipment as often as possible. I therefore like to experiment and create different kinds of kuzhippaniaram (fritters) to make use of the kuzhippaniaram mould. I have already given recipes for Kuzhippaniaram with dosai batter and All Wheat Kuzhippaniaram without dosai batter. I have always wanted to combine cheese with the milk and egg batter and make fritters without deep frying to arrive at a high protein, low fat snack. This is a western kuzhippaniaram as I have used oregano seasoning for flavouring. I would have liked to use dry garlic powder, but it is not easily available in Chennai and has a poor shelf life even if it is, so I have used fresh garlic in the preparation.
Kuzhippaniaram is traditionally made with dosai batter. I came up with this recipe one morning when I wanted to make vermicelli uppuma but found I had only one cup of vermicelli. While wondering what to do, I had a brainwave: why not make a kuzhippaniaram with vermicelli? I then extended this concept to include other wheat products, creating this very unique combination of a South Indian dish made with wheat (which doesn’t grow here). This goes extremely well with Vengaya Sambar and Coconut Thuvaiyal.