Fluffy Golden Paniyaram with Dosa Batter: A Must-Try Recipe!

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Imagine the buttery crispiness of dosa combined with the fluffy goodness of idli… Introducing, Paniyaram! This magical morsel has enchanted children and adults of all ages with its mouth watering flavor and texture. These bite size delicacies are a favorite South Indian breakfast recipe that originated in the Chettinad region of Tamil Nadu. Made of fermented idli rice and urad dal batter these little treats are kings of versatility. Imagine sweet paniyaram, masala paniyaram, or savory paniyaram. The possibilities are endless!

Paniyaram is known by different names in different regions and languages and with many variations, like kara paniyaram, appe, chettinad kuzhi paniyaram, paddu, guliyappa, yeriyappa, gundponglu, kuli paniyaram, ponganalu, gunta ponganalu, gunta, or appadadde. The paniyaram batter is fried and steamed at the same time in an appe pan on medium flame or low-medium heat until you get golden brown fluffy paniyarams. You can temper the savory paniyaram with curry leaves, cumin seeds, fenugreek seeds and mustard seeds. You can also add coriander leaves and green chillies to the batter or simply dip it in some idli podi soaked in ghee on the side. Serve it with a chutney of your choice, like coconut chutney, tomato chutney, tomato onion chutney, or peanut chutney. This traditional recipe that will leave you asking for more.

You need a special kuzhi paniyaram pan or paniyaram chatti for this recipe, which is usually a heavy cast iron pan with molds. It is similar to the non-stick pans or aebleskiver pan used for Danish pancake balls. Let’s make this quick South Indian recipe today that you can serve for breakfast, evening snack or on special occasions with your choice of chutney.

Ingredients For Paniyaram With Dosa Batter

Dosa batter

The dosa batter is the main ingredient in this recipe, which forms the base of the paniyaram. It contributes to the texture and flavor by making it soft, fluffy, and crispy. The fermented dosa batter adds a tangy and slightly sour flavor to the dish, which enhances its overall taste.

Oil or Ghee

Oil or Ghee helps cook the paniyaram and adds flavor and moisture to it. It helps to prevent the balls from sticking to the pan and gives it a crispy outer layer.

Vegetables

The chopped onion adds a sweet and savory flavor to the paniyaram. It also provides a crunchy texture to the dish. The shredded carrots add a sweet and crunchy texture. It also provides a bright and vibrant color to the dish. The chopped green chilies add a spicy and pungent flavor to the dish. It also helps to enhance the aroma and flavor. Fresh coriander leaves act as a garnish and add a fresh and herbal aroma to the dish.

Mustard seeds

You need mustard seeds for tempering the paniyaram and they add a nutty and slightly bitter flavor to the dish. It also helps to enhance the aroma of the rice balls.

Chana dal

Chana dal is also a part of tempering and it adds a nutty and crunchy texture to the dish.

Salt and Asafoetida

These spices help seasoning the paniyaram and add a savory and slightly bitter flavor to the dish. It also helps to enhance the overall taste and aroma.

Step By Step Recipe For Paniyaram

In a pan, heat 1 tablespoon of oil over medium heat.

Add ½ teaspoon of mustard seeds and 1 teaspoon of chana dal. Fry them for a few seconds until they start to splutter.

Add 1 chopped onion and 2 chopped green chilies to the pan. Fry until the onions turn translucent.

Now, add ½ cup of shredded carrots, a pinch of asafoetida, and salt to taste. Mix well and cook for a few more minutes.

Once the carrot mixture is cooked, turn off the heat and let it cool down.

In a mixing bowl, take 1 cup of dosa batter and add the cooled carrot mixture to it. Mix everything well.

Add some fresh coriander leaves to the mixture and mix again.

Heat a paniyaram pan over medium heat and add some oil to each of the holes.

Once the pan is hot, pour the dosa batter and carrot mixture into each of the holes, filling them up to three-quarters full.

Cover the pan with a lid and let it cook for a few minutes until the bottom side turns golden brown.

Flip the balls using a spoon and let them cook for a few more minutes until the other side is also golden brown.

Once the paniyaram are cooked, remove them from the pan and repeat the process with the remaining batter.

Serve the paniyaram hot with some green coconut chutney on the side.

Serving Suggestions

When serving Paniyaram with dosa batter, start by placing the hot and crispy paniyaram on a serving plate. Next, serve them with a side of green coconut chutney to enhance their flavor. You can also garnish them with fresh coriander leaves for a pop of color and an added taste. To have a more authentic South Indian breakfast experience, you can serve the Paniyaram with sambar and coconut chutney. Finally, enjoy your Paniyaram with dosa batter while they are still hot and fresh for a delightful breakfast or snack. Overall, the combination of the savory paniyaram and the tangy chutney creates a delicious taste that you will love.

Storage Suggestions

To paniyaram, cool completely before storing them. Finally, store the Paniyaram in an airtight container in the refrigerator for up to 2-3 days.

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