paniyaram recipe | kuzhi paniyaram recipe | how to make paniyaram

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paniyaram recipe, kuzhi paniyaram recipe

paniyaram are crisp and soft spiced dumplings made from leftover idli batter.

4.63 from 8 votes
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paniyaram recipe with step by step photos. kuzhi paniyaram are dumplings made from rice & urad dal batter or idli batter. a special pan is used to make paniyaram and its 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 recipe, kuzhi paniyaram recipe

paniyaram is also known as gunta ponganalu, paddu, guliyappa in other south indian languages.

paniyarams can be made plain, spiced or sweet. they are crisp from out and soft from within. they are vegan and gluten free as well. i have already posted the recipe of sweet paniyaram and sweet appam with wheat flour.

paniyarams are also a south indian tiffin or breakfast snack and they are healthy like most south indian food – idli, poha dosamasala dosa, uttapam, upma.

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 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.

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. its very heavy and the batter does not stick at all in this one. i have made paniyarams many times in this traditional chatti.

if you are looking for similar recipes then do check:

paniyaram recipe, kuzhi paniyaram recipe
4.63 from 8 votes

paniyaram recipe

paniyaram are crisp and soft spiced dumplings made from leftover idli batter.
course breakfasts
cuisine south indian
prep time 5 minutes
cook time 30 minutes
total time 35 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 2 cups idli batter
  • 1 medium size onion - finely chopped or minced
  • 1 or 2 green chilies (hari mirch) - finely chopped
  • ½ inch ginger (adrak) - finely chopped or grated
  • 1 pinch asafoetida (hing) - optional
  • ½ teaspoon crushed black pepper (kali mirch powder) - optional
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 2 tablespoon chopped curry leaves (kadi patta)
  • ½ cup grated coconut
  • salt if required

how to make paniyaram recipe

making paniyaram batter

  1. in a bowl take the idli batter.

  2. add the chopped onions, green chilies, grated coconut, spices, herbs everything to the idli batter.  mix well.

  3. add salt if the idli batter does not have salt previously added to it. stir well.

making paniyaram

  1. heat the paniyaram chatti. add a few drops of oil.
  2. pour spoonful of the batter 3/4 of the paniyaram mould.
  3. allow the batter to cook for 2-3 minutes on a low or medium flame.
  4. turn each kuzhi paniyaram with the help of a wooden skewer or spoon.

  5. now allow the other side to get cooked and crisp.
  6. turn once or twice for uniform cooking.
  7. remove paniyaram and keep in a casserole so that they stay warm.

  8. these kuzhi paniyaram are also good as tiffin box snack or picnic snack.

  9. serve kuzhi paniyaram with coconut chutney or sambar.


how to make paniyaram recipe

1: add the chopped onions, green chilies, grated coconut, spices, herbs everything to the idli batter.

ingredients to make paniyaram recipe

2: mix well.

batter to prepare paniyaram recipe

3: heat the paniyaram chatti. add a few drops of oil or 1 tsp of oil if you prefer in each mould.

paniyaram chatti for paniyaram recipe

4: pour the spiced idli batter in the moulds upto 3/4 of the mould.

batter for making masala paniyaram recipe

5: allow to cook for a few minutes. turn carefully with a wooden skewer or spoon and let the other side cook.

making paniyaram recipe

6: you can flip paniyarams 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.

paniyaram recipe, kuzhi paniyaram recipe

7: you can serve kuzhi paniyaram hot or warm with idli podi or coconut chutney. i served paniyaram with coconut chutney.

paniyaram recipe, kuzhi paniyaram recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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54 comments/reviews

  1. 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 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.

  2. 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 –

      • Thank you so much for the reply.. I will surely try this n let you know..

        • welcome subhangini. sure do let me know.

  3. Also I add a little bit of rava to the batter just to the paniyarams crispy.. Thought I would share here. Thanks dassana

    • thanks harshi for sharing your tips and you are welcome.

  4. Hi dassana thank you for inspiring me to cook.. I look at ur website/app to decide my dinner each day!

    • very pleased to know this harshi, thank you for positive views 🙂

  5. I loved making these, I have been wanting to make it for a long time . It came out lovely and soft. Mind you I used ready box mixture, and it turned out good.

    • pleased to know this thankyou jai 🙂

  6. Oh dassana ji your site is amazing I m your regular viewer .

    • thanks veena

  7. pls post the recipe of idli podi

    • aashi, i will try to add the recipe.

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