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Crispy on the outside, soft and fluffy inside, these savory pan-fried dumplings are a Chettinad specialty. Made from a fermented rice and lentil batter and seasoned with a classic South Indian tempering, they are a perfect breakfast or snack.
Soak Grains and Lentils
Grind the Batter
Ferment the Batter
Crispy on the outside, soft and fluffy inside, these savory pan-fried dumplings are a Chettinad specialty. Made from a fermented rice and lentil batter and seasoned with a classic South Indian tempering, they are a perfect breakfast or snack.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 604.66 calories per serving with 13.71g of protein, it's a moderately challenging recipe perfect for breakfast or snack or appetizer.
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Prepare the Tempering (Tadka)
Finalize the Paniyaram Batter
Cook the Paniyaram
Serve
Add 1/4 cup of finely chopped or grated vegetables like carrots, bell peppers, or cabbage to the batter along with the tempering for added nutrition and flavor.
To make a sweet version, skip the savory tempering. Instead, add 1/2 cup of powdered jaggery, 1/4 cup of grated coconut, and 1/4 tsp of cardamom powder to the fermented batter.
Replace the raw rice with an equal amount of foxtail millet or kodo millet for a healthier, gluten-free alternative. The soaking and grinding process remains the same.
The fermentation process breaks down complex starches and proteins, making the paniyarams easier to digest. It also introduces beneficial probiotics that support a healthy gut microbiome.
Urad dal is a key ingredient and is rich in protein, which is essential for muscle repair, growth, and overall body function.
The combination of rice and lentils offers a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Lentils and the optional addition of vegetables contribute dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes satiety.
Yes, Chettinad Paniyaram can be a healthy dish. It is made from fermented rice and lentils, which are good for gut health. It provides a balance of carbohydrates and plant-based protein. Since it's shallow-fried with minimal oil in a special pan, it's a healthier alternative to deep-fried snacks.
One serving of Chettinad Paniyaram (approximately 6 pieces) contains around 350-400 calories. The exact number can vary based on the amount of oil used and the size of the paniyarams.
This could be due to a few reasons: 1) The batter was not fermented properly. Ensure it has risen well. 2) The batter was too thick; try adding a tablespoon or two of water. 3) You overmixed the batter after fermentation, which deflates the air pockets. Always mix gently.
Yes, you can use a high-speed blender. However, a wet grinder produces a fluffier batter as it incorporates more air and generates less heat. If using a blender, grind in batches and use cold water to prevent the batter from overheating.
Traditionally, Chettinad Paniyaram is served with spicy chutneys. Kara Chutney (spicy tomato-onion chutney), coconut chutney, or mint-coriander chutney are excellent choices. Sambar also pairs very well with it.
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