Khuzi Paniyaram
The spicy and palatable khuzi paniyaram with coconut chutney is an unmatched South-Indian wonder.
Chef Ranveer Brar's Khuzi Paniyaram recipe

- Indian

Cooking Time

-5-7 Min

Preparation Time

- 15 Min


  • FOR the masala
  • 1 tbsp oil
  • 3-4curry leaves
  • 2 tbsp split black gram
  • 2 tbsp dry red chillies chopped
  • ¼ cup Coconutgrated
  • 2 tbsp onions chopped
  • 1 tsp red chilli powder
  • Salt to taste
  • FOR the paniyarams
  • 2 cup sdosa batter
  • 1 tbsp oil
  • FOR serving
  • Coconut chutney
  • red chilli powder
  • FOR garnish
  • Red chillies fried
  • Curry leaves fried


  1. 1

    For the masala, heat oil in a pan.
  2. 2

    Add split black gram and once it splutters, add the curry leaves and mix well.
  3. 3

    Add chopped dry red chillies, grated coconut, chopped onions, salt, and red chilli powder, and mix well.
  4. 4

    Take dosa batter in a bowl and add the prepared masala to it.
  5. 5

    Mix well.
  6. 6

    For the paniyaram, grease the paniyaram chatti with oil and pour the batter in the moulds.
  7. 7

    Cook the paniyarams for 5 ? 7 minutes on both sides to make them crisp.
  8. 8

    Arrange the paniyarams with coconut chutney in a plate and sprinkle red chilli powder.
  9. 9

    Garnish with fried red chillies and fried curry leaves.
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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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