Paniyaram are ball shaped pan fried dumplings made with fermented rice lentil batter. These are cooked in a special pan called as paniyaram pan or kal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 15 · 15 to 20
  • Category: Breakfast
  • Cuisine: South Indian

Ingredients

  • 1½ cups idli batter (thick or dosa batter)
  • ½ cup onion (finely chopped (1 small, ¼ cup if using directly))
  • 2 tablespoons carrot (grated (optional))
  • 2 green chilies (chopped (skip for kids))
  • 1 teaspoon grated ginger
  • 6 curry leaves (torn or fine chopped)
  • 2 tablespoons coriander leaves (fine chopped (optional))
  • ½ teaspoon mustard seeds
  • 1 tablespoon oil (for seasoning)
  • 1 pinch hing ((optional))
  • 2 to 3 tablespoons oil (as needed for the frying)
  • salt (if needed)

Method

Preparation

  1. This section is optional and you can add all the ingredients directly to the batter. But tempering makes the paniyaram flavorful.
  2. Heat a pan with oil and add mustard seeds. When they crackle, add curry leaves. Saute for a min.
  3. Add onions, chilies and carrots. Saute until the onions turn pink or raw smell disappears. Add ginger and saute for a minute.
  4. Then add coriander leaves and hing. Cool this and add to the batter.

Make Kuzhi Paniyaram

  1. Taste the batter and add more salt if needed. Batter must be of medium consistency not very thin or thick. If needed sprinkle some water.
  2. Season the paniyaram pan and heat it with few drops of oil in each cavity. (Check notes to season your cast iron pan)
  3. When the pan is hot enough, pour batter up to ¾ in each mold. Lower the heat and cook for 2 mins. If desired you can cover and cook.
  4. When the base is golden fried, remove the lid and fry for another minute,. Turn them and cook until golden on the other side too. I usually check by poking a paniyaram with a fork or skewer to check if it is done inside.
  5. Remove them to a plate. To make the next batch, reduce the heat and pour few drops of oil in each cavity. Pour the batter and cook the same way.
  6. Serve masala paniyaram with chutney or sambar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.