Paniyaram Recipe

Paniyaram, also known by its name Kuzhi paniyaram in Tamil Nadu and gunta ponganalu in Andhra Pradesh, are balls from crisp dumplings made of the fermented urad-dal dal as well as rice batter.

They are available in sweet and savory versions; Paniyaram is a traditional daily breakfast dish from South Indian cuisine. A savory variation is eaten alongside a hot Chutney, Sambar, pickle, and even different types of Podi. In this article, I will share the recipe for making the savory paniyara.

Paniyaram

About Paniyaram

Paniyaram Paniyaram is a South Indian crisp pan-fried rice dumpling cooked in a pan named paniyaram pan, chatti, or the kal. It is similar to the aebleskiver pan used to cook Danish pancakes. Paniyaram are known under a number of names like kuli paniyaram paddu the gundu pongala, gundu Gullyappa and Ponganalu.

The savory dumplings are an everyday snack and breakfast item found throughout South India, with recipes differing depending on the area. The traditional preparation of paniyaram is made by soaking and grinding the urad dal (skinned black lentils) and short-grain rice in a batter that is then made into a fermented mixture throughout the night.

In the end, different ingredients, like onions, coriander leaves, and green chilies, are incorporated to add flavor to the batter. In addition, the batter may be spiced with whole spices such as cumin, mustard, and hing, as well as coconut, ginger, and curry leaves to enhance the South Indian flavors.

The fermented and spiced batter is poured into the cavity in the specially-designed pan called a paniyaram pan. They are then cooked until crisp, golden, and fragrant. The resultant paniyrams are soft and fluffy on the inside but crispy and crisp on the exterior.

The traditional paniyaram recipes were prepared in cast iron or different metallic material that could perfectly cook the batter.

The Ponganalu cooked in these kinds of pans does not just prepare the batter properly on the inside and provides the characteristic golden hue with a roasted taste. These days, nonstick pans are popular with many individuals due to their lighter weight and more manageable than traditional pans.

A more straightforward method to prepare Paniyaram

South Indians make a lot of Idli and Dosa at home, and it’s their most frequent breakfast. We usually make paniyarams with leftover dosa batter and idli in the fridge. Making paniyaram is simple if you already have homemade or store-bought dosa batter.

In this blog post, I’ll show how to prepare paniyaram made from leftover dosa batter from idli. If you have a big family and wish to cook a lot of paniyaram, I recommend you prepare a batch of this batter only to make paniyaram.

Although leftover batter is an excellent way of using the batter for this recipe, the flavor and texture would depend on the proportion of urad daal to the rice used in your batter. The ratio influences the taste, flavor, and texture of the paniyaram.

Many professional cooks use a 1:1 ratio, which is why traditional pancakes exist. The traditional one is fluffy on the inside but crisp on the outside without a flavor of a lot of rice. Also, we do not include methi seeds or other ingredients when making the batter by hand.

My mother often made them with leftover batter, which was about to become sour batter because the batter for her dosa and idli used similar ratios of 1:2. You can prepare these in any ratio; however, it will affect the flavor.

There is a sweet panaiyaram recipe here and an instant sweet paniyaram.

Paniyaram

How to make Paniyaram?

Preparation

Seasonings add flavor to the paniyaram and stay in good condition for several hours. I recommend this procedure if you’re planning to wait to consume them. This step can be skipped, and follow the next step if this is intended for consumption immediately.
Heat 1 tbsp oil in the pan over a medium-high flame. Sprinkle 1/2 teaspoon mustard seeds, and let them start to crackle. Incorporate 1 sprig of curry leaves.
Include half cup of onions and 1 or 2 chopped green chilies, and 2 tablespoons of shredded carrot (optional). Sauté until the fresh onion smell has disappeared and the onions turn pink. Mix in 1 teaspoon of crushed ginger (optional.) Then turn it off. Mix in a pinch of honey and 2 tablespoons of chopped coriander leaves (optional). Allow this to cool.
1. half to two cups of thick dosa/idli batter into the bowl. I have used the sada dosa recipe. If you’re using the 1:2 recipe for idlion this blog, You can also include 1 to 2 tbsp rice flour in each cup of the fermented batter. Mix thoroughly. Make sure to use a manageable batter because paniyaram will not turn crisp.
Incorporate the cool seasoning with a small amount of salt when required. Make sure to stir it all well. It should be a thin batter but not too thin or thick. If necessary, you can sprinkle small amounts of water and then stir.

Cooking Paniyaram

Tips: Make sure your kitchen is cool during this process. To add seasoning, cook the paniyaram pan thoroughly until it is hot. Incorporate a few drops of oil into every cavity. Spread the oil evenly using an old kitchen cloth. Take care as the pot is very hot. Attaching a piece of cloth to your spoon is also possible to spread the oil easily. Once you have spread the oil, please switch to the stove and turn it up until it burns well. Switch off the heat. Remove any excess oil. You are ready to go right now.

The paniyaram pot is heated with some drops of oil inside each mold. If you’re using a cast-iron pan, you’ll need to spice it up either at night prior or the next early morning. If you’re using nonstick pans, you can grease them and use them the next time.
Once the oven is warm enough, fill the molds up to 3/4. The molds will expand and rise.
Reduce the temperature. Cover the pan and cook for one up to 2 minutes. This is to make sure they are cooked to perfection. There is no need to do this step. Also, I make sure to continue to cook the dish for about a minute once the lid has been opened to make a crust.
flip them towards the other side using a wooden spoon or chopstick once they have fried golden.
Cook on the opposite side until crispy and golden. Transfer to a plate. For the next batch, reduce the temperature and add a few drops of oil into the opening. After that, pour the batter.

Serve alongside the chutney. The hue of the batter may differ depending on the rice and dal used in the preparation of the batter and the type of pan employed.

Chef’s Paniyaram Recipe

There is also the recipe for paniyaram from chef Jayalakshmi Rajkumar, who works at Taj Savoy, Ooty. After tasting this deliciously sweet, fluffy, and tasty paniyaram prepared by her, it was clear that I wanted to know the recipe.

She was kind enough to give her recipe. It could be helpful if you made the batter yourself.

Ingredients

1/4 cup urad dal
1 cup rice
1 cup beaten rice, or poha
A pinch of methi seed

Method

Rinse and soak methi, dal, and rice for 6 hours. Soak beaten rice for 15 mins before blending. Remove and mix poha with methi, water dal, and salt till it becomes frothy.

Combine rice and a little water until the rice is entirely smooth. Mix everything, and then set aside to let it ferment between 6 and 8 hours. Make the batter according to the recipe in the following paragraphs.

The recipe card recipe describes the method we cook at home with leftover idli batter and dosa batter.

M that isn’t just yummy but also crispy and delicious.

Ingredients (Us Cup = 240ml )

1 1/2 cups idli batter, thick batter, or dosa batter
1/2 cup chopped onion (1 tiny or 1/4 cup for use directly)
2 tablespoons of grated carrot (optional)
2 chopped green chilies (skip for the kids)
1 teaspoon of grated ginger
6 curry leaves ripped or minced finely
2 tablespoons coriander leaves fine chopped (optional)
1 teaspoon mustard seeds
1 tablespoon oil is used for seasoning.
1 pinch hing (optional)
2-3 tablespoons of oil, depending on the amount needed for frying
Salt if required

Cooking Steps & Instructions

Preparation

The section in question is not mandatory; you can include all ingredients straight into the batter directly. However, tempering the batter makes it delicious.

In a skillet, heat oil. Add mustard seeds. As they begin to crackle, add curry leaves. Sauté for at least a minute.

Include chilies, onions, and carrots. Cook until the onions are pink or until the raw smell is gone. Incorporate ginger and sauté for a few minutes.

After that, add the coriander leaves as well as the thing. Then cool it and add it to the batter.

Make Kuzhi Paniyaram

Check the consistency of the batter and add salt, if necessary. The batter should be of moderate consistency and not too thin or dense. If you feel it is necessary, add a little water.

The paniyaram pan is seasoned, and then heat it with a few drops of oil in each cavity. (Check for notes on how to season the cast iron pan).

If the pan is warm enough, pour the batter to 3/4 into each mold. Reduce the heat to simmer for about 2 minutes. If you wish, put the lid on and cook.

After the bases are golden cooked, remove the lid, then fry for a further minute. Then turn them over and cook until golden on the opposite side. It is usually poking an aporiyaram with an ice cube or fork to see if it’s finished within.

Take them off to a plate. To make the next batch reduce the temperature, add a few drops of oil to each cavity. Pour the batter into each cavity and cook in the same manner.

Serve the masala paniyaram hot served with chutney or sambar.

Important Notes

To season your paniyaram, start heating the pan until it is hot. Lower the temperature, then pour a small amount of oil into each of the cavities and apply it with the help of a kitchen cloth. A more straightforward method is to wrap an apron over the chopstick or spoon and then use it to spread the oil. Then increase the heat until the pan gets hot. Shut off the burner once the temperature is lower and clean off any excess oil. I like to clean it at the end of each use to ensure it’s ready for the following use. Make sure to ventilate the kitchen before doing this.
The pan must be boiling but not hot. The pan must be heated enough that the batter will remain in the pan and cannot be removed. Therefore, do not make the batter when the pan gets hot.
If your batter is dense, the paniyaram is likely to appear thick. When the batter’s too runny, they’ll come out soft. A batter fermented for too long may not survive the cooking process. Whisk it thoroughly with a fork before using it to reduce the weight.