Paniyaram Recipe | Kuzhi Paniyaram Recipe
Paniyaram is a tasty savory rice ball made using fermented rice and urad dal batter along with tempered onion and spices. Paniyaram is a great choice to relish for breakfast, dinner or snack and a great alternate to idli and dosa. How to make Paniyaram is explained in this post with step by step pictures and video.
Servings18 paniyarams
Ingredients
- 2 heaped cups idli dosa batter
- 1/2 cup onion finely chopped
- 1 tablespoon coriander leaves finely chopped
- salt to taste
- water as needed
To temper:
- 2 teaspoon oil + as needed
- 1/2 teaspoon mustard seeds add 1 teaspoon if you prefer
- 1 teaspoon split urad dal
- 1 tablespoon chana dal
- 1 no green chilli finely chopped
- 1 tablespoon curry leaves finely chopped
- 1/2 teaspoon ginger grated
- a pinch hing
Instructions
- Heat 2 teaspoon oil in a pan - add 1 teaspoon mustard seeds let it splutter, then add 1 teaspoon urad dal and 1 tablespoon chana dal.
- Fry till golden brown.Then add 1 big green chili(finely chopped),a pinch of hing, 1/2 teaspoon ginger(finely chopped) and 1 tablespoon curry leaves(finely chopped). Give a quick saute.
- Then add 1/ cup onion(finely chopped), required salt saute till transparent.
- Add this tadka to 2 cups idli dosa batter.
- Add 1 tablespoon coriander leaves(finely chopped).
- Mix it well, add water if needed. The batter should be semi thick, Set it aside.
- Heat oil in a paniyaram pan. Add 1/4 teaspoon oil in each hole. Swirl the pan so that oil gets coated evenly in each hole.
- Add batter in each hole. Add till 3/4th as the paniyarams will rise a bit.
- Cook covered for few mins until the top looks cooked.Cook in low medium heat. Do not let the water droplets drop inside, so when it starts just open and flip over for a crispy paniyaram.
- Open when the top looks cooked like shown then you can flip over.
- Flip over to other side.
- Cook for 2 minutes then remove, transfer to a plate. Now proceed with next batch.
- Repeat to finish the batter.
- Crispy paniyaram is ready!
Video
Notes
- The batter should be semi thick so adjust consistency accordingly.
- Cook covered until the top of the paniyaram looks cooked. Then flip over and cook for 2 minutes.
- You can swirl the pan after oil is added so that oil coats on all sides of the hole.You can even brush the cavities with oil.
- To know if the paniyaram is cooked well, use a tooth pick and prick the paniyaram to see if it comes out without batter sticking to it.
- Season the Paniyaram pan before 1st time use.
- Ensure the oil is hot before adding batter.
- Add jaggery syrup to the batter for sweet version of paniyaram. But make sure the batter does not become too watery. If so add little rice flour.
- Top the batter with grated cheese while steaming it in the pan to make Cheesy Paniyarams.
- Add minced garlic, carrot, coconut, capsicum for a tasty, flavorful version.
- You can even use adai batter to make paniyaram which is called kunukku.
Nutrition Facts
Paniyaram Recipe | Kuzhi Paniyaram Recipe
Amount Per Serving (25 g)
Calories 61
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Trans Fat 0.002g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Sodium 357mg16%
Potassium 10mg0%
Carbohydrates 13g4%
Fiber 0.5g2%
Sugar 0.2g0%
Protein 1g2%
Vitamin A 64IU1%
Vitamin C 33mg40%
Calcium 12mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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