Golden, crisp on the outside and soft like clouds inside, these bite-sized Paniyarams are the ultimate South Indian comfort snack! Made from fermented idli batter, tempered with ginger, chillies and curry leaves, each little ball is packed with flavour and nostalgia. Perfect for breakfast, tiffin or those sudden 4 pm cravings.
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Heat oil in a pan. Add mustard seeds, urad dal, chana dal, and curry leaves. Sauté for few seconds.
Add onions, ginger, and green chillies. Sauté for 1 minute.
Add chopped ginger, and green chillies. Sauté for few seconds again.
Heat the appe/paniyaram pan and drizzle a few drops of oil in each cavity.
Pour the prepared batter into each mould, filling it ¾th full.
Cover and cook on low-medium flame for 2–3 minutes.
Flip the paniyaram using a skewer or spoon and cook the other side until golden and crisp.
Serve hot with coconut chutney, tomato chutney, or podi mixed with ghee.
Use slightly thick batter not watery.
Cook on low flame for even browning.
For crispy paniyaram, drizzle few drops of ghee while flipping.
Can I use store-bought batter for paniyaram?
Yes, you can use store-bought idli or dosa and make Paniyaram.
What can I serve with paniyaram?
Paniyaram pairs well with coconut chutney, tomato chutney, or podi mixed with ghee.
Can I make paniyaram without a special pan?
While a paniyaram pan is ideal, you can try using a shallow frying pan, but the shape and texture may differ.
How do I store leftover paniyaram?
Store leftover paniyaram in an airtight container in the refrigerator. Reheat in a pan or microwave before serving.
Can I add other vegetables to the batter?
Yes, you can add grated carrots, chopped spinach, or other vegetables to enhance the flavor and nutrition.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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