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.