Paniyaram is an Indian dish made by steaming batter on a special pan comes with multiple small cups. A similar dish is found in Japan named as takoyaki. It is a very tasty snack popular throughout South India and can be served with pickles, chutney, etc.

To make this, you need a special paniyaram pan. Traditionally a separate batter is prepared for making paniyaram but these days however it is more commonly made with left over idli/dosa batter.


  • Parboiled Rice/Idli Rice – 1/2 cup
  • Raw Rice – 1/2 cup
  • Urad dal – 1/4 cup
  • Fenugreek seeds – 1/2 tsp
  • Salt – to taste


  • Wash and soak both the rice together for 4 hours.
  • Soak urad dal with the fenugreek seeds in a separate bowl also for 4 hours.
  • Grind both separately to a smooth paste.
  • Mix both and add salt. Ferment the batter for about 10 hours (or overnight) till the batter doubles in volume.
  • Now when the batter is ready to make paniyarams, add some grated vegetable and coconut to the batter. Mix well.
  • Heat the pan. Drizzle few drops of ghee in each mould. Pour a spoonful of the batter, let it cook for just a minute.
  • Using a wooden stick gently flip each paniyaram so that it will cook on the other side. It will automatically form a ball shape. Cook till small brown spots appear.
  • Cook on medium low flame to give the best result. You will get fried paniyaram balls which are crispy on the outside and spongy on the inside.
  • Serve with coconut chutney, peanut chutney or mint chutney.
  • It can be served as evening snack with a cup of tea or it can be served for breakfast or dinner.

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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