Paniyaram is a very tasty snack made throughout South India.

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.

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

Let me tell you the traditional recipe also.

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 the batter is ready to make paniyarams.

Add some grated vegetable and coconut to the batter and mix well.

Your traditional batter is ready.

Here we are, by now our hot paniarams are ready too,

You get fried balls which are crispy on the outside and spongy on the inside.

Serve with coconut chutney, peanut chutney or mint chutney

It is 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.

View all posts by Bohemian Chef →

Leave a Reply

Your email address will not be published. Required fields are marked *