Paniyaram recipe with step by step photos. Kuzhi paniyaram Are dumplings made from rice & urad dal batter or idli batter. They are vegan and gluten-free as well.
A special pan is used to make them and it is called as Paniyaram chatti Or appe pan. this special cookware has moulds in it and is similar to the æbleskiver pan used in european cooking. in the Indian market one gets both non-stick as well metal appe pans.
Paniyaram is also known as gunta ponganalu, paddu, guliyappa in other South Indian languages. They can be made plain, spiced or sweet. They are crisp from out and soft from within.
These are also a South Indian tiffin or breakfast snack and they are healthy like most South Indian food.
Kuzhi 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 them with the leftover 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 paniyaram. Given a choice, I liked the Sweet paniyaram more than the masala ones.
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.
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. It is very heavy and the batter does not stick at all in this one. I have made them many times in this traditional Chatti.
How to make 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 up to 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 kuzhi paniyaram hot or warm with idli podi or coconut chutney. I served them with coconut chutney.
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Paniyaram
By Dassana Amit
Ingredients
- 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
- 1 pinch asafoetida (hing) - optional
- ½ teaspoon crushed black pepper - optional
- ¼ teaspoon red chili powder
- 2 tablespoon chopped curry leaves
- ½ cup grated coconut
- salt if required
Instructions
making batter
- In a bowl take the idli batter.
- Add the chopped onions, green chilies, grated coconut, spices, herbs everything to the idli batter. mix well.
- Add salt if the idli batter does not have salt previously added to it. Stir well.
making paniyaram
- Heat the paniyaram chatti. Add a few drops of oil.
- Pour spoonful of the batter 3/4 of the paniyaram mould.
- Allow the batter to cook for 2-3 minutes on a low or medium flame.
- Turn each kuzhi 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 them and keep in a casserole so that they stay warm.
- These kuzhi paniyaram are also good as tiffin box snack or picnic snack.
- Serve them with coconut chutney or sambar.
Nutrition Info Approximate values
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Hi, I would love to try this. But I don’t have a paniyaram mould. So is there an alternative like a pan?
You can even make these like small or mini pancakes. They will still taste delicious.
Hii dassana ji..m ur regular follower n tried many dishes of urs specially breakfast because I like varieties in my breakfast..i follow u only because it always comes good..now I want to ask you whether I can take it while journey?? please answer as soon as possible..after some days we are going to our native n I want to take this as snaks
thank you niharika. of course you can take masala paniyarams on a journey. it will stay good for 1 to 2 days.
Hii Dassana,
Can it only be made in the paniyaram chittis?? As i hv nevr made this n am interstd in makin the appams but i dn.t hv the moulds.. How can i make them.. Can they be made using idli moulds? Please suggest..
subhangini, in idli moulds, if you make then they will be a steamed version of masala idli. the fried crisp texture won’t be there. another method is to fry them. in andhra cuisine a similar snack is made called punugulu and they are deep fried. so you can check the method here – https://www.vegrecipesofindia.com/punugulu-recipe-punukulu-recipe/
Thank you so much for the reply.. I will surely try this n let you know..
welcome subhangini. sure do let me know.