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Crispy on the outside and soft on the inside, these savory South Indian dumplings are a delight. Made from fermented rice and lentil batter with a flavorful tempering of onions and spices, they are perfect for a quick breakfast or evening snack.
Prepare the Tempering
Combine Batter and Tempering
Crispy on the outside and soft on the inside, these savory South Indian dumplings are a delight. Made from fermented rice and lentil batter with a flavorful tempering of onions and spices, they are perfect for a quick breakfast or evening snack.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 407.19 calories per serving with 7.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cook the Paniyaram
Serve
Add 1/2 cup of finely chopped or grated vegetables like carrots, bell peppers, cabbage, or sweet corn to the batter for added nutrition and flavor.
For a sweet version, omit the savory tempering. Instead, mix the batter with 1/2 cup grated jaggery, 1/4 tsp cardamom powder, and 2 tbsp grated coconut.
A kid-friendly twist. Fill each mold halfway with batter, add a small cube of mozzarella or processed cheese, and then top with more batter before cooking.
The fermented idli batter is a natural source of probiotics, which are beneficial bacteria that support a healthy gut microbiome, improve digestion, and boost immunity.
The combination of rice and urad dal in the batter provides a good balance of amino acids, making it a complete plant-based protein source essential for muscle repair and growth.
Fermentation breaks down the complex carbohydrates and proteins in the batter, making the nutrients easier for the body to absorb and digest, providing a steady release of energy.
Yes, Kara Paniyaram can be a healthy choice. It's made from fermented rice and lentil batter, making it a good source of probiotics, protein, and carbohydrates. It's shallow-fried, using less oil than deep-fried snacks. Adding vegetables can further boost its nutritional value.
A typical serving of 6 Kara Paniyaram pieces contains approximately 250-300 calories. This can vary based on the amount of oil used and any additional ingredients like coconut or vegetables.
To achieve a crispy exterior, ensure your paniyaram pan is well-heated before pouring the batter. Cook on a medium-low flame to allow the inside to cook through while the outside crisps up. Using a cast-iron paniyaram pan and a little extra oil can also help create a crispier texture.
Yes, you can use dosa batter. Paniyaram made with dosa batter will be crispier and lighter, while those made with idli batter will be softer and spongier. Both are delicious, so it's a matter of personal preference.
Kara Paniyaram pairs wonderfully with a variety of South Indian chutneys like coconut chutney, tomato chutney, onion chutney, or mint chutney. It also tastes great with sambar or idli podi (gunpowder) mixed with ghee or sesame oil.
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