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Crispy on the outside, soft and spongy on the inside, these savory South Indian dumplings are a delight. Made from fermented rice and lentil batter and cooked in a special pan, they are perfect for breakfast or a snack.
Prepare the Tempering (Tadka)
Sauté Aromatics
Combine Batter
Crispy on the outside, soft and spongy on the inside, these savory South Indian dumplings are a delight. Made from fermented rice and lentil batter and cooked in a special pan, they are perfect for breakfast or a 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 beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cook the First Side
Flip and Cook the Second Side
Serve Hot
For a sweet version (Inippu Paniyaram), omit the onions, chilies, and tempering spices. Instead, add grated jaggery, cardamom powder, and grated coconut to the batter.
Add finely grated vegetables like carrots, cabbage, or finely chopped bell peppers to the batter along with the sautéed onions for extra nutrition and flavor.
For a kid-friendly twist, place a small cube of mozzarella or processed cheese in the center of each paniyaram after pouring the batter into the mould.
The fermented rice and lentil batter is rich in probiotics, which promote a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Urad dal and chana dal in the batter and tempering provide a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of complex carbohydrates from rice and protein from lentils offers a balanced source of energy, preventing blood sugar spikes and keeping you feeling full and energetic for longer.
A single serving of about 7 pieces of Kuzhi Paniyaram contains approximately 300-350 calories, depending on the amount of oil used. It's a balanced snack or breakfast option.
Yes, it is a relatively healthy dish. The batter is fermented, which is excellent for gut health. The lentils provide protein and fiber, and it's shallow-fried rather than deep-fried. Practicing portion control makes it a nutritious choice.
An Aebleskiver pan is a great substitute. If you don't have one, you can make small, thick pancakes (like mini uttapams) on a regular non-stick skillet. The shape and texture will be different, but the taste will be similar.
You can, but using day-old, well-fermented batter is highly recommended. It provides the characteristic slightly sour taste and a much fluffier, spongier texture. If using fresh batter, let it rest at room temperature for at least 4-6 hours to ferment.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them on a skillet over low heat or use an air fryer for a few minutes to restore their crispiness.
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