my first introduction to paniyarams were when a friend would get these in her tiffin box sprinkled with idli podi (dry idli chutney powder). one bite and i was hooked.
they were so much like idlis and unlike idlis for me. soft like idlis from within but crisp from out. thats what i like about paniyarams. paniyarams are a south indian tiffin or breakfast snack… and they are healthy like most south indian food – idli, poha dosa, masala dosa, uttapam, upma.
to my north indian & western readers, i will try to explain. paniyarams are dumplings made from idli batter. these can be made plain, spiced or sweet. as i mentioned above, they are crisp from out and soft from within. they are vegan and gluten free as well.
these are made in a special utensil or cookware called paniyaram chatti which have moulds in it. in the market one gets both non stick as well metal versions.
you will see in the pics below, the paniyaram chatti i use at home. i have a traditional one and i got it from an antique shop in goa. its very heavy and the batter does not stick at all in this one. i have made paniyarams many times in this traditional chatti.
masala paniyaram is very easy to make, if you leftover idli batter at home. i just add the onions, spices etc in the batter and make the paniyarams with the left over idli batter. also there are versions where the spices are tempered and then added to the idli batter.
from the leftover batter i had, i made these masala paniyaram as well as sweet paniyarams. given a choice, i liked the sweet paniyarams more than the masala ones.
so shall we begin the step by step recipe of masala paniyaram.
1: add the chopped onions, green chilies, grated coconut, spices, herbs everything to the idli batter.
2: mix well.
3: heat the paniyaram chatti. add a few drops of oil or 1 tsp of oil if you prefer in each mould.
4: pour the spiced idli batter in the moulds upto 3/4 of the mould.
5: allow to cook for a few minutes. turn carefully with a wooden skewer or spoon and let the other side cook.
6: you can flip them once or twice more so that they get cooked evenly. you can also add some more oil if required. when the paniyarams are golden from all sides, remove in a casserole… so that they stay warm. cook in batches this way.
7: you can serve masala paniyaram hot or warm with idli podi or coconut chutney. i served these with a quick hotel style coconut chutney.
recipe details of masala paniyaram below:
- 2 cups idli batter
- 1 medium size onion, finely chopped or minced
- 1 or 2 green chilies, finely chopped
- ½ inch ginger, finely chopped or grated
- a pinch of asafoetida (optional)
- ½ tsp crushed black pepper (optional)
- ¼ tsp red chili powder
- 2 tbsp chopped curry leaves
- ½ cup grated coconut
- salt if required
- mix all the ingredients in the idli batter.
- add salt if the idli batter does not have salt previously added to it.
- stir well.
- heat the paniyaram chatti.
- add a few drops of oil.
- pour spoonful of the batter ¾ of the paniyaram mould.
- allow the batter to cook for 2-3 minutes on a low or medium flame.
- turn each paniyaram with the help of a wooden skewer or spoon.
- now allow the other side to get cooked and crisp.
- turn once or twice for uniform cooking.
- remove and keep in a casserole so that they stay warm.
- these are also good as tiffin box snack or picnic snack.
- serve with coconut chutney or sambar.
{ 16 comments… read them below or add one }
this recipe rocked! thank you! made paniyarams for the very first time today and they turned out perfect.
Hi Dassana,
The first time I tried to make paniyaram it got stuck to the pan and didnt come out well so pretty scared to try it again, mine is a stainless steel pan…is there any tricks to use this kind of pan. your pan looks classy and vintage where did you buy it.
cheers
Dipika
you can apply some oil in the pan and keep it overnight or for a few days. try making one paniyaram and see if it gets stuck or not. if it does not then you can use the pan easily. this is a vintage piece which i got from an antique shop in goa.
Hello Dassana!
I dont have the chatti
How can I make these now?
Regards,
Suruchi
hi suruchi. you can even shallow or deep fry them. keep the batter thick, so that it does not spread in the oil. i am not sure about baking as i tried a few and they became dense.
Looks delicious. I’m surely going to try these. I have this chatty at home. We used to make unni appam with them. But now, its just lying idle. Do share the sweet paniyaram recipe too.
do use the chatti rajitha. will post the sweet appam soon. its lying in the drafts.
Looks too good….I love ur paniyaram pan
I just love this paniyaram…..looks delicious
loved your paniyaram pan, i suppose a metal one gives a good crust to them. lovely clicks and perfectly done.
Hi, what a cute abelskiver pan
I really love all your photographs, by the way the photography props are really good and give a rustic feel to the food,where did you buy this copper or brass pan from ,i also like the objects of that metal used in your blog elsewhere in other recipes . Just asked cause i also stay in goa an would like to have them
hi priya, i got the abelskiver pan from a antique shop near mckie’s market in baga beach. i don’t remember the name of the shop. there are some shops there and they sell antique stuff. these pans are popular with the tourists in goa and they use it like urli for keeping flowers in water. i have even seen these in hotels in goa. i guess the other object you are referring to must be the copper plates. these i got from bombay metal shop in madgaon. they have real some good stuff, especially for food bloggers.
Thanks just stumbled on your blog when i googled for a recipe by the way tried your dhokla recipe, turned out fabulous although the method is quite simple we also share some same interests such as preparing nutritious food, spirituality,meditation, photography
thats nice to know priya.
These look sooo addictive dassana. I think I have tasted something similar at a south indian friends house. They pair well with chai or filter coffee.
Love these. We call them appe or appam. Mouth-watering pics as usual!