Paniyaram

Paniyaram

Paniyaram is a popular South Indian dish made with fermented rice and lentil batter, cooked in a special pan called paniyaram pan. These crispy and soft dumplings are typically served with coconut chutney.

Ingredients (4 servings)
1
Ingredient: Idli/Dosa Batter
Quantity: 2 cups
2
Ingredient: Oil
Quantity: 2 tablespoons
3
Ingredient: Mustard Seeds
Quantity: 1 teaspoon
4
Ingredient: Urad Dal (Split Black Lentils)
Quantity: 1 teaspoon )
Preparation: optional, split and washed
5
Ingredient: Curry Leaves
Quantity: 1 sprig )
Preparation: chopped
6
Ingredient: Green Chilies
Quantity: 2 )
Preparation: finely chopped
7
Ingredient: Onion
Quantity: 1 small )
Preparation: finely chopped
8
Ingredient: Salt
Quantity: to taste
9
Ingredient: Water
Quantity: as needed
Nutrition / 100 g

Calories: 174
Protein: 6.9g
Carbohydrates: 29.2g
Fat: 2.9g
Cholesterol: 0mg

Preparation

1
Place a paniyaram pan on the stove and heat it on medium flame.


2
In a mixing bowl, take the idli/dosa batter. If the batter is too thick, add some water to get a slightly thick pouring consistency.


3
Heat oil in a small pan and add mustard seeds. Allow them to crackle.


4
Add urad dal (optional), curry leaves, green chilies, and chopped onions.


5
Sauté until the onions turn translucent and the dal turns golden brown.


6
Pour this tempering into the batter and mix well. Add salt and mix again.


7
Check the consistency of the batter. It should be slightly thicker than the regular dosa batter.


8
Once the paniyaram pan is hot, add a few drops of oil into each cavity.


9
Pour the batter into each cavity, filling it completely.


10
Cook on medium-low heat for about 2-3 minutes or until the bottom side turns golden brown and crispy.


11
Using a wooden skewer or spoon, gently flip the paniyarams and cook the other side for another 2-3 minutes.


12
Remove the paniyarams from the pan once they are evenly cooked and golden brown from both sides.


13
Serve hot with coconut chutney or any chutney of your choice.