Paniyaram

Savor the irresistible flavors of South India with this Paniyaram recipe, a delightful snack made from fermented idli/dosa batter infused with aromatic spices and herbs. Perfectly crisp on the outside and soft on the inside, these bite-sized delicacies are cooked in a unique paniyaram pan, requiring just a touch of oil. The addition of sautéed onions, green chili, ginger, and curry leaves enhances their savory appeal, while coriander leaves and a hint of asafoetida round out the flavor profile. Ready in under 40 minutes, these golden, fluffy paniyarams are a versatile dish, ideal for breakfast, as a snack, or even as a party appetizer. Serve them hot with coconut or tomato chutney for a truly satisfying culinary experience! Perfect SEO keywords: Paniyaram recipe, South Indian snacks, easy paniyaram, fermented batter recipes.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Idli/Dosa batter
• 1 small, finely chopped Onion
• 1 finely chopped Green chili
• 1 teaspoon, grated Ginger
• 8 finely chopped Curry leaves
• 1 teaspoon Mustard seeds
• 2 tablespoons Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Asafoetida (hing)
• 2 tablespoons, finely chopped Coriander leaves

Directions

Step 1

If you are using freshly fermented batter, skip this step. Otherwise, let the idli/dosa batter come to room temperature if it has been refrigerated.

Step 2

Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and let them crackle.

Step 3

Add the finely chopped onion, green chili, grated ginger, and curry leaves to the pan. Sauté them until the onion becomes soft and translucent.

Step 4

Add asafoetida and mix well. Turn off the heat and allow the mixture to cool.

Step 5

Once the mixture has cooled, add it to the idli/dosa batter along with chopped coriander leaves and salt. Mix thoroughly to combine all ingredients evenly.

Step 6

Heat a paniyaram pan on medium heat and add few drops of oil in each mold.

Step 7

Pour a spoonful of the prepared batter into each mold, filling it to just below the brim.

Step 8

Let it cook on medium-low heat until the edges start to brown, about 3-4 minutes.

Step 9

Carefully flip each paniyaram using a skewer or spoon to cook the other side until golden and crispy, about another 3-4 minutes.

Step 10

Remove the paniyarams from the pan and serve hot with coconut chutney or tomato chutney.

Nutrition Facts

Serving size	(669.2g)

Amount per serving	% Daily Value*
Calories	1073.0

Total Fat 34.5g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1241.1mg	0%
Total Carbohydrate 154.7g	0%
Dietary Fiber 7.7g	0%
Total Sugars 6.3g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 94.1mg	0%
Iron 6.1mg	0%
Potassium 569.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 10.7%

Carbs: 59.5%