Paniyaram is a tasty savoury rice ball made using fermented rice and urad dal batter blend with tempered onions and spices. Paniyaram is a great choice to relish for breakfast, dinner or snack and a great alternate to idli & dosa. How to make Paniyaram is explained in this post with step by step pictures and video.
Paniyaram is a popular tiffin in Tamilnadu and savoured as Guliyappa in Andhra, Paddu in Karnataka. Paniyaram is from Chettinad cuisine and are made in sweet & savoury versions too.
About Paniyaram| Kuzhi Paniyaram
Paniyaram has crispy outer and a soft inner which tastes so good that the family craves for more. Paniyaramis also called KuzhiPaniyaram – “Kuzhi” means pit in tamil and Paniyaram is simmered rice ball.
Paniyaram recipe requires equal effort of a dosa or appam from batter making to steaming them. Paniyaram recipe is commonly made with a Paniyaram Batter and the method to prepare it is given below. Follow this when you make Paniyaram for special occasions, get-together, parties etc.
Paniyarakal / Paniyaram Pan
Paniyaram is made in a special pan with half round molds and are available at stores dealing with kitchen utensils. The pan is called “Paniyarakkal” or Paniyaram pan and are available in Cast Iron, Non-stick, Indalium types. I use a cast iron pan which gets me a crispy outside and soft inside paniyarams!
Paniyaram Batter
Paniyaram Batter is prepared in the same way as Idli Dosa Batter, however, the ratio of the ingredients is different. Soak 1 cup of raw rice and 1 cup of boiled rice in a bowl. Soak ½ cup of Urad Dal in another bowl. Allow both the bowls to rest for a minimum of 2 hours. Now grind Urad Dal first in a grinder or mixer grinder for 20 minutes. Then add soaked rice to the mix and further grind for another 20minutes till they become smooth runny batter. Batter for making paniyram ready.
More Breakfast Ideas
Substitute for Paniyaram Batter
We can use Idli Dosa Batter for making Paniyaram as making batter for paniyaram is an additional task in our daily chores. Paniyaram with Idli Dosa batter is equally good and can be done easily & quickly when compared to the traditional method of preparing paniyaram batter to make paniyarams. Paniyaram recipe posted here is with the Idli & Dosa batter.
Ingredients
- Batter: Use IdliDosa Batter made with 4 measures of Idly rice & 1 measure of Urad dal. In case of traditional way of making Paniyraram Batter, use 1 measure of raw rice, 1 measure of boiled rice and ½ cup of Urad Dal. Just in case you do not have access to different varieties of rice, you can use any of the available rice variety sonamaoori, ponni rice, IR20 rice in the measure prescribed above.
- Veggies: I have used finely chopped onions, curry leaves, green chilli, ginger & coriander leaves in this recipe. Additionally you may use finely chopped, carrots, coconut, capsicum, grated cheese based on your preference.
- Tadka: I have used mustard seeds, hing, urad dal, chana dal for tempering and you can skip any of it if you run out of stock.
- Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil. Olive oil and coconut oil also can be used according to user preferences& availability.
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Paniyaram | Kuzhi Paniyaram
Ingredients
- 2 cups idli dosa batter
- 1/2 cup onion finely chopped
- salt to taste
- 1 tbsp coriander leaves finely chopped
To temper:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp split urad dal
- 1 tbsp chana dal
- 1 no green chilli finely chopped
- 1 tbsp curry leaves finely chopped
- 1/2 tsp ginger grated
- a pinch hing
Instructions
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Heat oil in a pan – add mustard seeds let it splutter, then add urad dal and chana dal fry till golden brown.
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Then add green chillies, hing, curry leaves and ginger. Give a quick saute.
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Then add onion, required salt saute till transparent. Add this tadka to dosa batter.
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Add coriander leaves,mix well. If needed add water. The batter should be semi thick, Set aside. Heat oil in a paniyaram pan.
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Add 1/4 tsp oil in each hole. Swirl the pan so that oil gets coated evenly in each hole.
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Add batter in each hole. Cook covered for few mins until the top looks cooked. Cook in low medium heat.
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Flip over and cook for a minute then remove, transfer to a plate. Repeat to finish the batter.
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Crispy paniyaram ready.
Video
Notes
- The batter should be semi thick so adjust consistency accordingly.
- You can add coconut bits if you like.
Nutrition
How to make Paniyaram
1.Heat oil in a pan – add mustard seeds let it splutter, then add urad dal and chana dal.
2.Fry till golden brown.Then add green chillies,hing,curry leaves and ginger.Give a quick saute.
3.Then add onion, required salt saute till transparent.
4.Add this tadka to idli dosa batter.
5.Add coriander leaves.
6.Mix it well..If needed add water.The batter should be semi thick,Set aside.
7.Heat oil in a paniyaram pan.Add 1/4 tsp oil in each hole.Swirl the pan so that oil gets coated evenly in each hole.
8.Add batter in each hole.
9.Cook covered for few mins until the top looks cooked.Cook in low medium heat.
10.Open when the top looks cooked like shown then you can flip over.
11.Flip over to other side.
12.Cook for a minute then remove, transfer to a plate. Now proceed with next batch.
13.Repeat to finish the batter.
Crispy paniyaram is ready!
Expert Tips
- The batter should be semi thick so adjust consistency accordingly.
- To know if the paniyaram is cooked well, use a tooth pick and prick the paniyaram to see if it comes out without batter sticking to it.
- Season the Paniyaram pan before 1st time use.
- Ensure the oil is hot before adding batter
Variations
- Add jaggery syrup to the batter for sweet version of paniyaram
- Top the batter with grated cheese while steaming it in the pan to make Cheesy Paniyarams
- Add minced garlic, carrot, coconut, capsicum for a tasty, flavourful version.
Serving & Storing Suggestions
Paniyarams are best tasty when consumed hot. If you need them for later use, you can refrigerate the batter and make paniyarams when you need it later. Serve with any chutney of your choice – Garlic, Tomato, Onion for a blissful tasty combo!
FAQs
1.What is Paniyaram?
Paniyaram is a tasty savoury rice ball made by simmering rice batter blend with tempered onions and spices in half round mould.
2.How to make Paniyaram?
- Prepare batter or use idly dosa batter
- Prepare tadka with dal, onion, chilli, hing, ginger and add it to the batter
- The batter should be semi thick, Set aside.
- Heat oil in a paniyaram pan by adding 1/4 tsp oil in each hole.
- Add batter in each hole. Cook covered for few mins until the top looks cooked.
- Flip over and cook for a minute then remove, transfer to a plate. Repeat to finish the batter.
- Crispy paniyaram ready.
3.Why my Paniyaram is sticky inside?
It denotes the Paniyaram is undercooked inside and has to do with insufficient oil or lesser cooking time. To know if the paniyaram is cooked well, use a tooth pick and prick the paniyaram to see if it comes out without batter sticking to it.
4.How do I make Paniyaram batter?
Soak 1 cup of raw rice and 1 cup of boiled rice in a bowl. Soak ½ cup of Urad Dal in another bowl. Allow both the bowls to rest for a minimum of 2 hours. Now grind Urad Dal first in a grinder or mixer grinder for 20 minutes. Then add soaked rice to the mix and further grind for another 20 minutes till they become smooth runny batter. Batter for making paniyram ready. Alternatively you can Idli, Dosa batter!
5.Do I need Paniyarakal or Paniyaram pan for making Paniyaram?
Yes we need Paniyarakal or paniyaram pan – special half round mold pan for making paniyaram. They are commonly available in kitchen utensil shops.
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