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.
A common breakfast in South India, paniyaram can also be enjoyed as a snack. It is prepared by fermenting a batter of rice and urad dal, and using it to make paniyaram. The batter is seasoned with mustard seeds, urad dal, chana dal, onion, green chilies, ginger, curry leaves, and coriander leaves.
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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 dish is a well-liked snack in Tamil Nadu, known as Guliyappa in Andhra and Paddu in Karnataka. Kuzhi Paniyaram originates from Chettinad cuisine and can be prepared in both sweet and savory variations.
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.
What makes this recipe so lovable?
If you have the batter prepared, you can have instant paniyaram ready in just a few minutes.
It can be enjoyed as a breakfast option or as a snack.
You have the flexibility to add or subtract ingredients according to your preference.
This is a simple, easy, and fast recipe that even novice cooks can attempt!
- Healthy and nutritious.
Paniyarakal / Paniyaram Pan
To prepare paniyaram, you will require a unique cooking pan known as a "paniyaram pan" or "appe pan," featuring numerous small, circular indentations. These pans come in various sizes, with options ranging from 5 to 14 cavities, allowing you to choose according to your preference.
Paniyaram is a type of dish that is cooked using a specific pan with half-round molds. These pans, also known as "Paniyarakkal" or Paniyaram pans, can be found at stores that sell kitchen utensils. They come in various materials such as iron, cast iron, non-stick, and Indalium. Personally, I prefer using a cast iron pan as it gives me the perfect combination of a crispy outside and a soft inside for my paniyarams.
This tool, also called a paniyaram turner, is made of thin steel and is designed to help you easily remove and flip paniyarams. It has a sharp edge for easy removal and a curved side for flipping. You can find this turner in both steel and wood at stores.
The batter for paniyaram is made using the same method as idli dosa batter, but with a different ratio of ingredients. However, it is also possible to use idli dosa batter to make paniyaram, as demonstrated here.
To prepare traditional paniyaram batter, begin by soaking 1 cup of raw rice and 1 cup of boiled rice in a bowl. In a separate bowl, soak 1/2 cup of urad dal. Let both bowls soak for at least 2 hours. Next, grind the urad dal in a grinder for 20 minutes. Then, add the soaked rice and continue grinding for an additional 20 minutes until a smooth, runny batter forms. Mix in salt and allow the batter to ferment for 10-12 hours. Your paniyaram batter is now ready to use.
Using Idli Dosa Batter to create Paniyaram can save us from the added task of making a separate batter for paniyaram in our everyday routine. Paniyaram made with Idli Dosa batter is just as delicious and can be prepared much more efficiently compared to the traditional method of making paniyaram batter. The following recipe uses Idli & Dosa batter.
More Breakfast Ideas
You may also utilize finely chopped carrots by sautéing them with onions and incorporating them into the batter.
You can prepare Paniyaram to your preference, either as a sweet or savory dish. Simply mix in jaggery syrup or sugar, a small amount of coconut, and cardamom powder into the batter to create a tasty sweet paddu.
Paniyaram is a versatile dish that can be filled with various ingredients, making it a perfect snack for teatime. It is also a great way to utilize leftover idli dosa batter. This breakfast or snack is widely enjoyed in South Indian hotels and restaurants.
I typically pair it with either coconut, tomato, or garlic chutney. While I enjoy spicy chutneys, my husband favors the combination of coconut chutney. Indulge in this delicious and healthy dish with your preferred accompaniments.
- 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.
For this recipe, I have incorporated finely diced onions, curry leaves, green chili, ginger, and coriander leaves. You can also add finely chopped carrots, coconut, and bell peppers according to your liking.
I have incorporated mustard seeds, hing, urad dal, and chana dal for seasoning.
Cooking Oil: Choose refined oil or any type of cooking oil. For a healthier alternative, ground sesame or groundnut oil can be used. Olive oil and coconut oil are also suitable depending on personal preference and availability.
Step-by-Step Guide to Making Paniyaram
In a pan, heat 2 teaspoons of oil. Add 1 teaspoon of mustard seeds and wait for them to splutter. Then, add 1 teaspoon of urad dal and 1 tablespoon of chana dal.
Cook until crispy and golden. Next, include one large green chili, finely chopped, a dash of asafoetida, 1/2 teaspoon of finely chopped ginger, and 1 tablespoon of finely chopped curry leaves. Stir fry briefly.
Next, include 1/2 cup of finely chopped onion and sauté until it becomes transparent. Add the necessary amount of salt.
Mix in this seasoning with 2 cups of idli dosa batter.
Add 1 tablespoon of finely chopped coriander leaves.
Mix the ingredients thoroughly and add water if necessary. The batter should have a medium consistency. 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.
Place batter into each cavity. The batter will expand, so add an appropriate amount.
Cover the dish and cook for a short time until the surface appears to be cooked. Use low to medium heat while cooking. Be careful not to let any water droplets fall inside. Once it begins to cook, open the dish and flip it over to the other side.
Once the top appears to be cooked, flip it over.
Turn over to the opposite side.
After cooking for 2 minutes, remove the food and place it on a plate. Then, continue with the next batch.
Repeat the process to complete the batter.
The crispy paniyaram is now prepared!
The batter's consistency should be somewhat thick, so make any necessary adjustments.
Cover the dish and cook until the surface appears cooked. Flip it over and continue cooking for 2 minutes.
After adding oil to the pan, you can swirl it to ensure that the oil coats all sides of the hole. Additionally, you have the option to brush the cavities with oil.
To determine if it is cooked thoroughly, insert a toothpick and observe if it comes out clean without any batter adhering to it.
- Season the pan before 1st time use.
Make sure the oil is heated before adding the batter.
To make a sweet version, mix in jaggery syrup with the batter. Be careful not to make the batter too thin. If this happens, add a small amount of rice flour.
Sprinkle grated cheese on top of the batter as it steams in the pan to create cheese paddu.
Include chopped garlic, grated carrot, shredded coconut, and diced capsicum for a delicious and flavorful variation.
You can also utilize adai batter to prepare paniyaram, also known as kunukku.
Serving & Storing Suggestions
Paniyarams are most delicious when eaten hot. If you want to save some for later, you can refrigerate the batter and make paniyarams whenever you desire.
Serve with any chutney of your choice – Coconut Chutney, Garlic, Tomato, Onion for a blissful tasty combo!
1.What is Paniyaram?
Paniyaram is a delicious savory dish consisting of a mixture of rice batter, sautéed onions, and spices cooked in a semi-circle mold.
How can Paniyaram be prepared?
Make the batter or utilize pre-made idli dosa batter.
Add a mixture of lentils, diced onion, spicy pepper, asafoetida, and grated ginger to the batter to make tadka.
The consistency of the batter should be somewhat thick. Place it to the side.
Heat a small amount of oil in each cavity of a pan.
Place batter into each section. Cook with lid on for a short period of time until the surface appears cooked.
Turn the food over and cook for one minute, then take it off the heat and place it on a plate. Repeat until all of the batter is used.
- Crispy paniyaram ready.
Why is the inside of my Paniyaram sticky?
This indicates that the paniyaram is not fully cooked and is likely due to not enough oil or a shorter cooking time. To determine if the paniyaram is properly cooked, insert a toothpick and check if it comes out clean without any batter remaining.
How can I prepare Paniyaram batter?
In a bowl, soak 1 cup of uncooked rice and 1 cup of cooked rice. In another bowl, soak ½ cup of Urad Dal. Let both bowls sit for at least 2 hours. Next, grind the Urad Dal in a grinder or mixer for 20 minutes. Then add the soaked rice and continue grinding for an additional 20 minutes until a smooth, runny batter forms. Let the batter ferment for 10-12 hours. The paniyaram batter is now ready to be seasoned and used to make paniyaram. Alternatively, you can use this batter to make Idli or Dosa.
"Do I require Paniyarakal or a Paniyaram pan to prepare Paniyaram?"
"We require a Paniyarakal or paniyaram pan, which is a unique half-round mold used for making paniyaram. These can typically be found in kitchen supply stores."
Please feel free to contact me at [email protected] if you have any further inquiries. Additionally, you can also find me on Instagram, Facebook, Pinterest, Youtube, and Twitter.
Have you tried making Paniyaram using this recipe? Please share your feedback and tag us on Instagram @sharmispassions, using the hashtag #sharmispassions.
📖 Recipe Card
Paniyaram | Kuzhi Paniyaram
Paniyaram is a delicious savory rice ball created with a mixture of fermented rice and urad dal batter, combined with sautéed onion and spices. It is a fantastic option for enjoying as breakfast, dinner, or a snack, and serves as a tasty alternative to idli and dosa. This post provides a detailed guide on how to prepare Paniyaram, complete with step-by-step photos and a video tutorial.
- 2 heaped cups idli dosa batter
- 1/2 cup onion finely chopped
- 1 tablespoon coriander leaves finely chopped
- salt to taste
- water as needed
- 2 teaspoon oil + as needed
- 1/2 teaspoon mustard seeds
Include an additional teaspoon if desired.
- 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
In a pan, heat 2 teaspoons of oil. Once hot, add 1 teaspoon of mustard seeds and allow them to splutter. Then, add 1 teaspoon of urad dal and 1 tablespoon of chana dal.
Cook until golden brown. Then include one large green chili (finely diced), a dash of asafoetida, half a teaspoon of ginger (finely diced), and one tablespoon of curry leaves (finely diced). Stir briefly.
Next, include 1/2 cup of finely chopped onion and the necessary amount of salt. Cook until the onion becomes transparent.
Mix in 2 cups of idli dosa batter with this seasoning.
Mix in 1 tablespoon of finely chopped coriander leaves.
Stir the mixture thoroughly and add water as necessary. The batter should have a slightly thick consistency. Then, set it aside.
Heat up oil in a paniyaram pan. Place 1/4 teaspoon of oil in every hole. Move the pan around to ensure that the oil spreads evenly in each hole.
Place batter into each cavity, filling up to 3/4 of the way as the paniyarams will expand.
Cover and cook for a few minutes until the top appears cooked. Use low to medium heat while cooking. Be careful not to let any water droplets fall inside. Once it starts cooking, flip it over for a crispy paniyaram.
When the surface appears cooked, as demonstrated, you may flip it over.
Turn to the other side.
Cook for two minutes, then take out and place on a plate. Continue with the next batch.
Continue until the batter is complete.
The crispy paniyaram is now prepared!
The batter should have a medium thickness, so adjust the consistency as needed.
Cover the pan and cook until the paniyaram appears fully cooked on top. Flip it over and continue cooking for 2 minutes.
After adding oil to the pan, you can swirl it to ensure that the oil is evenly distributed around the entire surface. Alternatively, you can also use a brush to coat the cavities with oil.
One way to determine if the paniyaram is done cooking is to insert a toothpick into it and check if it comes out clean without any batter sticking to it.
Before using the Paniyaram pan for the first time, make sure to season it.
Make sure the oil is heated before adding the batter.
- To make a sweet version of paniyaram, mix in some jaggery syrup with the batter. However, be careful not to make the batter too runny. If this happens, add a small amount of rice flour.
To make Cheesy Paniyarams, add grated cheese on top of the batter while steaming it in the pan.
Mix in chopped garlic, shredded carrot, grated coconut, and diced capsicum to create a delicious and flavorful variation.
Adai batter can also be used to create paniyaram, also known as kunukku.
Paniyaram | Kuzhi Paniyaram
Serving Size: 25 g
Calories from Fat 9
% Daily Value*
Saturated Fat 0.1g1%
Trans Fat 0.002g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Vitamin A 64IU1%
Vitamin C 33mg40%
The percentage of recommended daily intake is calculated using a 2000 calorie diet.
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