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56 Comments

  1. Hi, I would love to try this. But I don’t have a paniyaram mould. So is there an alternative like a pan?

  2. 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

  3. 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..5 stars

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

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

  6. 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.

  7. stumbled upon this, when I was looking for idli recepie, as mine came out very dense, ( not spongy at all) I thought they did not come out spongy because I had mixed the batter quite a bit as I made dosa’s first. what is the trick. I do put Methi seeds during soaking, I now make dosas using the rice flour and urad dal flour, for short cut

    1. the texture of paniyarams depends on the idli batter. if the batter has fermented well and increased in volume, then the paniyarams would also turn out good. there is no trick. its just fermentation that is important. a tip would be to add a bit of baking soda or yeast to the batter. the texture becomes better.