Traditional South Indian Paniyaram Recipe

Ingredients

  • 1 cup Idli/Dosa Batter
  • 1 Onion, finely chopped
  • 2 Green Chilies, finely chopped
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • A handful of Curry Leaves
  • 2 tbsp Grated Coconut
  • 2 tbsp Cooking Oil
  • Salt to taste

Steps and instructions

  1. Heat 1 tbsp of oil in a pan. Add mustard seeds and let them crackle.
  2. Add urad dal to the pan and fry until they turn golden brown.
  3. Now add chopped onions, green chilies, and curry leaves. Sauté until the onions turn translucent.
  4. Mix this tempering along with grated coconut into the idli/dosa batter. Add salt to taste and mix well.
  5. Heat a paniyaram pan and add a few drops of oil in each mould.
  6. Fill each mould with the prepared batter until it is 3/4th full.
  7. Cover the pan and cook on low flame until the bottom of the paniyaram turns golden brown.
  8. Flip each paniyaram using a skewer or spoon and cook the other side until it turns golden brown.
  9. Remove the paniyaram from the pan and repeat the process with the remaining batter.
  10. Serve the paniyaram hot with coconut chutney or sambar.

Tools for making

Recipe variations

  • Add finely chopped vegetables like carrots, bell peppers, or corn kernels to the batter for a vegetable paniyaram.
  • Replace the regular idli/dosa batter with a fermented rice and lentil batter for a traditional taste.
  • Make a sweet version of paniyaram by adding jaggery or sugar to the batter and omitting onions and chilies.
  • Add grated cheese to the batter for a cheesy twist on paniyaram.
  • Make a spicy version by adding ginger-garlic paste, red chili powder, and garam masala to the batter.
  • For a healthier option, use a combination of different flours like whole wheat flour, ragi flour, or millet flour in the batter.
  • Make a savory paniyaram by adding cooked and seasoned minced meat or shredded chicken to the batter.
  • Replace the cooking oil with ghee for a rich and aromatic flavor.
  • Experiment with different chutney options like tomato chutney, mint chutney, or peanut chutney to serve alongside the paniyaram.

Recipe overview

Paniyaram, also known as paddu or appe, is a popular South Indian dish that is enjoyed for breakfast or as a snack. Made with fermented idli or dosa batter, this dish is healthy and easy to prepare. The batter is mixed with a sautéed mixture of onions, green chilies, and spices, and then cooked in a special paniyaram pan until crispy and golden brown. The result is a deliciously crisp and fluffy snack that's perfect with coconut chutney or sambar. This recipe is versatile and allows for a lot of experimentation, so feel free to add your own touch with your favorite ingredients. Enjoy the process of making paniyaram and savor its unique taste!

Common questions

  1. Can I use store-bought idli/dosa batter instead of making it from scratch? Yes, you can use store-bought idli/dosa batter for making paniyaram.
  2. Can I make paniyaram without a paniyaram pan? If you don't have a paniyaram pan, you can use an appe pan or even a regular non-stick pan with small round molds to make paniyaram.
  3. How can I make the paniyaram crispy? To make the paniyaram crispy, make sure the pan is well-heated before adding the batter, and cook on low flame until both sides turn golden brown.
  4. Can I add vegetables to the batter? Yes, you can add finely chopped vegetables like carrots, capsicum, or grated cabbage to the batter to make it more nutritious and flavorful.
  5. How long can I store the batter? The batter can be stored in the refrigerator for up to 2-3 days. Make sure to cover it tightly to prevent it from drying out.
  6. What can I serve paniyaram with? Paniyaram can be served with coconut chutney, tomato chutney, mint chutney, sambar, or any other chutney or dip of your choice.

Serving dishes and utensils

  • Paniyaram Pan - A specialized pan with round moulds to cook paniyarams evenly.
  • Skewer - Used to flip the paniyarams while cooking.
  • Spoon - Used to fill the paniyaram moulds with batter and to remove the cooked paniyarams from the pan.
  • Pan Lid - Used to cover the paniyaram pan while cooking.

Origin stories

Paniyaram, a dish with its roots in the South Indian states of Tamil Nadu and Kerala, is traditionally made using leftover fermented idli or dosa batter. In the olden days, when refrigeration was not common, this innovative recipe was born out of the need to avoid wasting the excess batter. The batter was mixed with a flavorful tempering and cooked in a special pan with multiple round moulds, creating a delightful dish that could be served for breakfast or as a snack. This recipe is a testament to the age-old Indian ethos of zero waste and maximized utilization. Today, paniyaram has evolved into various versions, each with its unique twist, and is relished across different regions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.