Savory Paniyaram. Made with leftover idli or dosa batter, this South Indian classic is a satisfying and nutritious addition to your breakfast or snack menu. Fermented batter flavored with tempered spices is poured into moulds to create super crispy bites of deliciousness. Dip them in your favorite chutney for the ultimate flavor explosion in your mouth.
I really love the idea of impressing my family with trendy breakfasts. But, sometimes, simple classic dishes win out for their high level of nutrition as well as deliciousness. And that’s why you need to include them in your diet on a regular basis.
So, whenever you have leftover idli or dosa batter, make these crispy on the outside soft on the inside goodies called paniyaram. They are packed with just the right amount of aromatic flavor from the tempered spices to make your mouth water. Or even better, if you have leftover batter, they’re surprisingly easy to make.
The best spicy paniyaram recipe starts with the batter. In my opinion, leftover batter gives you the best results. You can make either spicy or sweet version of these cute little bites. But for today, let’s just talk about the spicy version of this classic brekky.
The second step is making the tempered spices. Just a quick sautéing of onions, ginger, green chilies, curry leaves and coriander (cilantro) leaves. Make sure this mixture has cooled completely before you add it to the batter.
Now onto the special pan you’ll need to make spicy paniyaram - paniyaram pan or appe pan very similar to aebleskiver pans used in European cooking. I highly recommend non-stick pans as you’ll only require very less oil. However, if you don’t own one, I’m pretty sure you might be able to find it in your local Indian grocery store.
Grease the holes in the pan with a little oil before you pour in batter. Make sure you set the heat over medium-high as high heat will not cook the inside and low heat make them less crispy. I really love the way the outer layer turns crispy while keeping the inner part soft and spongy.
When one side is crisp and browned, flip them over to cook the other side. Served with your favorite chutney, this paniyaram makes for a healthy and delicious breakfast. It’s equally delicious as a snack too.
More classic South Indian breakfast recipes:
- Dosa (Rice and Lentil Crepes)
- Idli (Steamed Rice and Lentil Cakes)
- Masala Dosa
- Mysore Masala Dosa
- Veg Spring Dosa
- Palappam (Laced Rice Crepes)
- Puttu (Steamed Funnel Cake)
- Idiyappam (String Hoppers)
- Upma with Semolina
Ingredients
Tempered spices
- ▢ 1 tablespoon oil
- ▢ ½ teaspoon mustard seeds
- ▢ ¼ teaspoon urad dal split black gram
- ▢ ¾ cup chopped onions
- ▢ 1 teaspoon chopped ginger
- ▢ 1 teaspoon chopped green chilies
- ▢ 2 tablespoon chopped coriander cilantro leaves
- ▢ 1 tablespoon chopped curry leaves
- ▢ A pinch asafetida
Paniyaram
- ▢ 2 cups leftover idli or dosa batter Recipe link below this recipe
- ▢ 2 tablespoon oil
- ▢ Chutney to serve
Instructions
Tempered spices:
- Heat oil in a small frying pan over medium-high heat. Crackle mustard seeds and urad dal. Add onions, ginger, green chilies, coriander (cilantro) leaves and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions starts to brown. Add asafetida. Stir to combine. Heat through. Remove from heat. Cool completely.
Paniyaram:
- Heat paniyaram pan over medium-low heat. Pour a little oil into each hole. Fill the holes with batter. When one side is browned, flip over to cook the other side. Drain on an absorbent paper towel. Repeat with the remaining batter. Grease the holes with more oil if needed. Set aside.
Video
Notes
Nutrition
Serve with:
- Coriander (Cilantro) Chutney
- White Coconut Chutney
- Tomato Coconut Chutney
- Broccoli Chutney
Like this paniyaram recipe? Then join Nish Kitchen on Facebook , Pinterest and Instagram . Watch exclusive recipe videos on YouTube .
Ingredients
Tempered spices
- ▢ 1 tablespoon oil
- ▢ ½ teaspoon mustard seeds
- ▢ ¼ teaspoon urad dal split black gram
- ▢ ¾ cup chopped onions
- ▢ 1 teaspoon chopped ginger
- ▢ 1 teaspoon chopped green chilies
- ▢ 2 tablespoon chopped coriander cilantro leaves
- ▢ 1 tablespoon chopped curry leaves
- ▢ A pinch asafetida
Paniyaram
- ▢ 2 cups leftover idli or dosa batter Recipe link below this recipe
- ▢ 2 tablespoon oil
- ▢ Chutney to serve
Instructions
Tempered spices:
- Heat oil in a small frying pan over medium-high heat. Crackle mustard seeds and urad dal. Add onions, ginger, green chilies, coriander (cilantro) leaves and curry leaves. Sauté, stirring occasionally, for 2-3 minutes or until onions starts to brown. Add asafetida. Stir to combine. Heat through. Remove from heat. Cool completely.
Paniyaram:
- Heat paniyaram pan over medium-low heat. Pour a little oil into each hole. Fill the holes with batter. When one side is browned, flip over to cook the other side. Drain on an absorbent paper towel. Repeat with the remaining batter. Grease the holes with more oil if needed. Set aside.
