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Quinoa paniyaram recipe

Quinoa paniyaram recipe can be had for snack or breakfast.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Sharmilee J


  • 1 and 1/4 cups quinoa
  • 3/4 cup raw rice
  • 1/2 cup urad dal
  • 1/2 tsp fenugreek
  • 1 tbsp coriander leaves chopped
  • oil as needed
  • salt to taste

To temper:

  • 1 tbsp oil
  • 1/3 cup onion chopped
  • 1 tsp mustard seeds
  • 1 tbsp chana dal
  • 1 no green chilli finely chopped
  • a small sprig curry leaves


  • Soak rice and quinoa together for 3 hours separately. In another bowl add urad dal and fenugreek seeds for 2 hours.
  • First grind urad dal until smooth and fluffy.Then add rice and quinoa grind together until smooth.
  • First mix both the batters well then add salt and mix well.Close and ferment for 8 hrs at least or overnight, depends on the climate. It may rise up well so choose a container which accordingly.
  • Next day it will be fermented well.Mix well. Now the batter is ready.
  • Heat oil in pan - add mustard seeds let it splutter, then add chana dal fry till golden brown.Then add curry leaves and onion.Add required salt, and saute.
  • Saute till transparent, add this to batter along with coriander leaves.Mix well add water if the batter is too thick.
  • Mix well,now the paniyaram batter is ready.Heat the paniyaram pan add oil in each hole.Cook covered for few mins.Serve hot!


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg