Introduction
A beloved snack from South India, Paniyaram is a crispy, soft, and fluffy dish made from fermented rice and urad dal batter. It is traditionally cooked in a special paniyaram pan, giving it a unique round shape. This dish is a popular breakfast and evening snack, often served with coconut chutney or sambar.
1. Preparing the Paniyaram Batter
Ingredients:
- 1 cup raw rice
- ¼ cup urad dal (split & skinned black gram)
- 2 tablespoons poha (flattened rice) or cooked rice
- ¼ teaspoon fenugreek seeds
- Water (for soaking & grinding)
- Salt (to taste)
Instructions:
Soaking & Grinding:
- Rinse the rice and urad dal separately. Soak them in water along with fenugreek seeds for at least 4-6 hours.
- Soak poha (if using) for 10 minutes before grinding.
- Drain and grind the urad dal with some water to form a smooth, fluffy batter.
- Grind the rice with poha (or cooked rice) until slightly coarse but smooth.
- Mix both batters together, add salt, and ferment overnight or for 8-10 hours until it doubles in volume.
2. Preparing the Seasoned Paniyaram
Ingredients for Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1 green chili (finely chopped)
- 1 small onion (finely chopped)
- 1 sprig curry leaves (chopped)
- 2 tablespoons grated coconut (optional)
Instructions:
Tempering the Batter:
- Heat oil in a pan, add mustard and cumin seeds. Let them splutter.
- Add chana dal, urad dal, and sauté until golden.
- Stir in chopped onions, green chilies, curry leaves, and sauté until onions turn translucent.
- Mix in grated coconut (if using) and turn off the heat.
- Once cooled, mix this tempering into the fermented batter.
3. Cooking the Paniyaram
Instructions:
- Heat a paniyaram pan and grease each cavity with oil or ghee.
- Pour batter into each cavity, filling up to ¾ full.
- Cover and cook on medium heat until the bottom turns golden brown.
- Flip using a skewer or spoon and cook the other side until crispy and cooked through.
- Remove and serve hot with chutney or sambar.
4. Pro Tips for Perfect Paniyaram
- Fermentation: Ensure the batter is well-fermented for soft and fluffy paniyarams.
- Crispy Texture: Cook on a medium flame and use ghee for a richer taste.
- Variations: Add grated carrots, coriander, or chopped spinach for a nutritious twist.
5. Serving Suggestions
- Serve hot with coconut chutney, tomato chutney, or sambar.
- Enjoy with a cup of filter coffee for an authentic South Indian experience.
6. Fun Fact
Paniyaram is known by different names across South India—Kuzhi Paniyaram in Tamil Nadu, Paddu in Karnataka, and Gunta Ponganalu in Andhra Pradesh!
Enjoy this crispy, fluffy, and delicious South Indian delicacy at home!