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Crispy on the outside, soft and fluffy on the inside, these savory pan-fried dumplings are a South Indian classic. Made with a seasoned rice and lentil batter, they are perfect for breakfast or an evening snack.
Prepare the Tempering (Tadka)
Combine Batter and Tempering
Cook the Paniyaram
Crispy on the outside, soft and fluffy on the inside, these savory pan-fried dumplings are a South Indian classic. Made with a seasoned rice and lentil batter, they are perfect for breakfast or an evening snack.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 381.71 calories per serving with 7.87g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Serve
Enhance the nutritional value by adding 1/4 cup of finely chopped vegetables like carrots, bell peppers, beans, or corn to the batter.
For a sweet version, prepare a batter with rice flour, jaggery, mashed banana, and a pinch of cardamom powder. Cook in the same pan with ghee.
Add a small cube of mozzarella or processed cheese into the center of each paniyaram after pouring the batter for a cheesy surprise.
The fermented rice and lentil batter is a natural source of probiotics, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
The inclusion of urad dal and chana dal in the batter and tempering provides a decent amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Made from rice and lentils, paniyaram is rich in complex carbohydrates that provide a steady release of energy, making it an excellent choice for breakfast or a fulfilling snack.
A well-fermented idli or dosa batter that is slightly sour yields the most authentic and flavorful paniyarams. You can use leftover batter that is a day or two old for the best results.
This usually happens if the pan is not hot enough before adding the batter, or if there isn't enough oil in the molds. Ensure the pan is well-heated and lightly greased. A well-seasoned cast iron pan or a good quality non-stick pan also prevents sticking.
While the special pan gives them their signature round shape, you can make small, thick pancakes (like mini uttapams) on a regular non-stick skillet or tawa.
It can be a moderately healthy snack. The fermented batter is good for gut health, and it contains protein from lentils. However, it is a carbohydrate-rich dish and is shallow-fried. To make it healthier, use minimal oil and add finely chopped vegetables to the batter for extra fiber and nutrients.
A serving of 6 pieces of Kara Kuzhi Paniyaram contains approximately 280-320 calories, depending on the amount of oil used and the specific batter composition.
This recipe goes great with these complete meals
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