North Indian style Dahi Kuzhipaniyaram

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Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 500 ml - Idli batter
  • 3 tsp - Cooking oil or ghee
  • For Dahi:
  • 600 ml thick curd
  • 2 teaspoon jeera powder (dry roast)
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon pepper powder
  • 1 teaspoon salt (or to taste)
  • 3 teaspoon chopped coriander leaves
  • Extra 1/2 teaspoon red chilli powder
  • 1/2 teaspoon chaat masala powder (optional)

How to Make North Indian style Dahi Kuzhipaniyaram

  • Heat Kuzhipaniyaram Kadai on a medium heat.
  • Smear each mould with little oil - ghee.
  • Pour Idli batter in each mould ( 3/4 th of the mould ). Sprinkle oil - ghee.
  • Cover with a lid. Cook for 8-10 minutes in a medium heat.
  • Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).
  • Turn the other side with the help of a stick and cook till done (underside should be light golden colour).
  • For Dahi (curd):
  • Blend dahi with roasted jeera powder, red chilli powder, coriander powder, pepper powder, salt to taste and 1 tsp chopped coriander ( reserve 2 tsp coriander leaves for final presentation).
  • Final presentation:
  • Arrange kuzhipaniyarams on a flat serving dish and pour blended curd - dahi over it. Keep aside for half an hour to absorb flavour.
  • Sprinkle reserved red chilli powder, chaat masala powder and chopped coriander leaves when serving.
  • Serving suggestion - with tamarind chutney (optional).
  • Recipe Courtesy: Niya's World