Paniyaram is a tasty savory rice ball made using fermented rice and urad dal batter along with tempered onion and spices. Paniyaram is a great choice to relish for breakfast, dinner or snack and a great alternate to Idli and Dosa. How to make Paniyaram is explained in this post with step by step pictures and video.
Paniyaram is a popular South Indian breakfast, can be relished as a snack too. Panoyaram is made from a batter made using rice and urad dal then fermented and this batter is used to make paniyaram. The batter is seasoned with various ingredients like mustard seeds, urad dal, chana dal, onion, green chilies, ginger, curry leaves and coriander leaves.
About Paniyaram
Paniyaram has crispy outside and a soft spongy inside which tastes so good that my family loves it so much. Paniyaram is also called Kuzhi Paniyaram – “Kuzhi” means pit in tamil and Paniyaram is cooked rice ball.
This is a popular tiffin in Tamil Nadu and savored as Guliyappa in Andhra, Paddu in Karnataka. Kuzhi Paniyaram is from Chettinad cuisine and can made in sweet & savory versions too.
Paniyaram requires equal effort of a dosa or appam from batter making to steaming them. Paniyaram is commonly made with a special batter and the method to prepare it is given below. Follow this when you make it for special occasions, get-together, parties etc.
Why you will love this recipe?
- Instant paniayarm ready in few minutes if you have the batter in hand.
- Can be served for breakfast or as a snack too.
- It is versatile you can plus or minus the ingredients as per your liking.
- Simple, easy and quick to make that even beginners can try!
- Healthy and nutritious.
Video
Paniyarakal / Paniyaram Pan
To make paniyaram, you will need a special pan called a “paniyaram pan” or “appe pan,” which has small multiple round cavities. There are pans available ranging from 5 to 14 cavities, you can buy according to your preference.
Paniyaram is made with this 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 Iron, Cast Iron, Non-stick, Indalium types. I use a cast iron pan which gets me a crispy outside and soft inside perfect paniyarams!
You get a thin steel rod like shown here for removing the paniyarams easily, also known as paniyaram turner. The sharp edge makes it easy to remove them and check if it is cooked properly and on the other side there is a curved side with which also you turn over them easily. This turner is available in stores in steel and in wood.
Paniyaram Batter
Paniyaram Batter is prepared in the same way as Idli Dosa Batter, however, the ratio of the ingredients is different. However you can use idli dosa batter itself for making paniyaram as I have made here.
Traditional paniyaram batter : Soak 1 cup of raw rice and 1 cup of boiled rice in a bowl. Soak 1/2 cup of urad Dal in another bowl. Allow them to soak for a minimum of 2 hours. Now grind urad dal first in a grinder for 20 minutes. Then add soaked rice to the mix and further grind for another 20 minutes till they become smooth runny batter. Mix it well add salt and let it to ferment for 10-12 hours. Your paniyaram batter is ready.
We can use Idli Dosa Batter for making Paniyaram as making a special 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 the batter to make paniyarams. The recipe posted here is with the Idli & Dosa batter.
More Breakfast Ideas
You can also used finely chopped carrots, saute it along with onion and add it along with the batter.
Paniyaram can be made sweet or savory as you like it. Add jaggery syrup or sugar, little coconut and cardamom powder to the batter and your sweet paddu will be ready.
Paniyaram is versatile – you can add different fillings too which makes it an ideal teatime snack too. This is a good way to use leftover idli dosa batter. This is a popular South Indian breakfast or snack that it is served in most hotels and restaurants.
I always serve it with coconut chutney or tomato chutney or garlic chutney. I personally prefer spicy chutneys to go with it but hubby loves coconut chutney as the best combination. Enjoy this tasty and nutritious treat with your favorite condiments.
Ingredients
- Batter: Use Idli Dosa Batter made with 4 measures of Idly rice & 1 measure of Urad dal. In case of traditional way of making the batter, use 1 measure of raw rice, 1 measure of boiled rice and ½ cup of Urad Dal. You can use store bought idli dosa batter too.
- 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 based on your preference.
- Tadka: I have used mustard seeds, hing, urad dal, chana dal for tempering.
- Oil : Use refined oil or any cooking oil. For a healthier option, you can use ground sesame / groundnut oil. Olive oil and coconut oil also can be used according to user preferences and availability.
How to make Paniyaram Step by Step
1.Heat 2 teaspoon oil in a pan – add 1 teaspoon mustard seeds let it splutter, then add 1 teaspoon urad dal and 1 tablespoon chana dal.
2.Fry till golden brown.Then add 1 big green chili(finely chopped),a pinch of hing, 1/2 teaspoon ginger(finely chopped) and 1 tablespoon curry leaves(finely chopped). Give a quick saute.
3.Then add 1/ cup onion(finely chopped), required salt saute till transparent.
4.Add this tadka to 2 cups idli dosa batter.
5.Add 1 tablespoon coriander leaves(finely chopped).
6.Mix it well, add water if needed. The batter should be semi thick, Set it aside.
7.Heat oil in the pan. Add 1/4 teaspoon oil in each hole. Swirl the pan so that oil gets coated evenly in each hole.
8.Add batter in each hole. They will rise a bit so add accordingly.
9.Cook covered for few mins until the top looks cooked.Cook in low medium heat. Do not let the water droplets drop inside, so when it starts just open and flip over to other side.
10.Open when the top looks cooked like shown then you can flip over.
11.Flip over to other side.
12.Cook for 2 minutes 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.
- Cook covered until the top of it looks cooked. Then flip over and cook for 2 minutes.
- You can swirl the pan after oil is added so that oil coats on all sides of the hole.You can even brush the cavities with oil.
- To know if it is cooked well, use a tooth pick and prick and check to see if it comes out without the batter sticking to it.
- Season the pan before 1st time use.
- Ensure the oil is hot before adding batter.
- Add jaggery syrup to the batter for sweet version. But make sure the batter does not become too watery. If so add little rice flour.
- Top the batter with grated cheese while steaming it in the pan to make cheese paddu.
- Add minced garlic, carrot, coconut, capsicum for a tasty, flavorful version.
- You can even use adai batter to make paniyaram which is called kunukku.
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 – Coconut Chutney, Garlic, Tomato, Onion for a blissful tasty combo!
FAQS
1.What is Paniyaram?
Paniyaram is a tasty savory rice ball made by simmering rice batter blend with tempered onions and spices in half round mold.
2.How to make Paniyaram?
- Prepare batter or use idly dosa batter
- Prepare tadka with dal, onion, chili, hing, ginger and add it to the batter
- The batter should be semi thick, Set aside.
- Heat oil in a pan by adding 1/4 teaspoon oil in each cavity.
- Add batter in each cavity. 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 they are under cooked 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. Ferment it for 10-12 hours. Batter for making paniyaram ready, then season it adn uyuse the batter for making paniyaram. 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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📖 Recipe Card
Paniyaram | Kuzhi Paniyaram
Ingredients
- 2 heaped cups idli dosa batter
- 1/2 cup onion finely chopped
- 1 tablespoon coriander leaves finely chopped
- salt to taste
- water as needed
To temper:
- 2 teaspoon oil + as needed
- 1/2 teaspoon mustard seeds add 1 teaspoon if you prefer
- 1 teaspoon split urad dal
- 1 tablespoon chana dal
- 1 no green chilli finely chopped
- 1 tablespoon curry leaves finely chopped
- 1/2 teaspoon ginger grated
- a pinch hing
Instructions
-
Heat 2 teaspoon oil in a pan – add 1 teaspoon mustard seeds let it splutter, then add 1 teaspoon urad dal and 1 tablespoon chana dal.
-
Fry till golden brown.Then add 1 big green chili(finely chopped),a pinch of hing, 1/2 teaspoon ginger(finely chopped) and 1 tablespoon curry leaves(finely chopped). Give a quick saute.
-
Then add 1/ cup onion(finely chopped), required salt saute till transparent.
-
Add this tadka to 2 cups idli dosa batter.
-
Add 1 tablespoon coriander leaves(finely chopped).
-
Mix it well, add water if needed. The batter should be semi thick, Set it aside.
-
Heat oil in a paniyaram pan. Add 1/4 teaspoon oil in each hole. Swirl the pan so that oil gets coated evenly in each hole.
-
Add batter in each hole. Add till 3/4th as the paniyarams will rise a bit.
-
Cook covered for few mins until the top looks cooked.Cook in low medium heat. Do not let the water droplets drop inside, so when it starts just open and flip over for a crispy paniyaram.
-
Open when the top looks cooked like shown then you can flip over.
-
Flip over to other side.
-
Cook for 2 minutes then remove, transfer to a plate. Now proceed with next batch.
-
Repeat to finish the batter.
-
Crispy paniyaram is ready!
Video
Notes
- The batter should be semi thick so adjust consistency accordingly.
- Cook covered until the top of the paniyaram looks cooked. Then flip over and cook for 2 minutes.
- You can swirl the pan after oil is added so that oil coats on all sides of the hole.You can even brush the cavities with oil.
- 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.
- Add jaggery syrup to the batter for sweet version of paniyaram. But make sure the batter does not become too watery. If so add little rice flour.
- 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, flavorful version.
- You can even use adai batter to make paniyaram which is called kunukku.
Nutrition
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