Manjal Kuzhi Paniyaram/Gunta Ponganalu/Paddu

Paniyaram is a special Indian dish made with dosa batter. Usually it is made out of leftover dosa batter to finish them.

Kids love different colors of food. This manjal kuzhi paniyaram is a twist in color of the traditional kuzhi paniyaram. A kids’ friendly version of the original one.

Different colors can be achieved using natural things like carrot juice for orange color and beetroot juice for red ones without any food colors.¬†We can’t guarantee the store-bought beetroot sevai, carrot sevai, and all. They may contain additives. Just a few minutes spent on grinding the carrot and beetroot, and filtering them in sieve will do the magic to the recipes for kids.

This yellow kuzhi paniyaram is a very simple one, just a teaspoon of turmeric powder will give the yellow color to the dish.

Simple manjal kuzhi paniyaram steps below.

Manjal Kuzhi Paniyaram/Gunta Ponganalu/Paddu

Twist of traditional Indian dish


  • Dosa Batter
  • 2 no Onion
  • 1 strip Curry leaves
  • 1 tbsp Oil
  • Musturd, urad dal, and channa dal for seasoning
  • 1 tsp Turmeric powder
  • Salt a pinch


  1. Chop the onions and curry leaves.

    Be ready with dosa batter

  2. Add oil in a pan and season it with mustard seeds, urad dal, and channa dal.

  3. Add onion and curry leaves.

    Add turmeric powder and salt, and fry on medium flame for one or two minutes.

  4. Add the onion mix to the batter and mix well.

  5. Place paniyaram pan on stove and add few drops of oil in each fissure.

    After the pan gets enough heat, pour dosa batter mix to the fissures, and add few drops of oil over them.

  6. In low flame, leave it to cook for a few minutes. Then flip over all of them. Wait for the other side to cook well. 

    Cooking them in low flame will give crispiness to both sides of the paniyarams.

  7. Now paniyarams are ready to serve with chutney or sambar.

Recipe Notes

Usually leftover dosa batter will be used for preparing paniyarams.

Freshly prepared batter can also be used.

Cooking them in low flame - low simmer will give superb crispiness to the paniyarams.



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