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Savory, fluffy, pan-fried dumplings made from fermented rice and lentil batter, studded with finely chopped vegetables and aromatic spices. A popular South Indian breakfast or snack, perfect with coconut chutney.
Prepare the Batter Base
Create the Aromatic Tempering (Tadka)
Combine and Rest the Batter
Savory, fluffy, pan-fried dumplings made from fermented rice and lentil batter, studded with finely chopped vegetables and aromatic spices. A popular South Indian breakfast or snack, perfect with coconut chutney.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 381.61 calories per serving with 8.05g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cook the Paniyaram
Flip and Finish Cooking
Serve
Omit the savory vegetables and spices. Instead, add grated coconut, crushed cardamom, and melted jaggery to the batter for a sweet treat.
Add a small cube of mozzarella or processed cheese into the center of each paniyaram after pouring the batter. A favorite with kids!
Substitute the regular rice and lentil batter with a batter made from millets like foxtail millet (thinai) or finger millet (ragi) for a nutritious twist.
Add finely chopped spinach and sweet corn kernels to the batter for a different flavor profile and added nutrients.
The use of fermented rice and lentil batter introduces beneficial probiotics, which aid in digestion and promote a healthy gut microbiome.
The lentils (urad dal) in the batter provide a good amount of plant-based protein, which is essential for muscle repair and overall body function.
The addition of vegetables like carrots and onions increases the fiber content, which helps in digestion and provides essential vitamins and minerals.
A single serving of 6 Mixed Paniyaram pieces contains approximately 320-350 calories, depending on the amount of oil used and the specific batter composition.
Yes, Mixed Paniyaram is generally considered a healthy dish. The batter is fermented, which is good for gut health. It's packed with vegetables and protein from lentils. It is also shallow-fried with minimal oil compared to deep-fried snacks.
While a special paniyaram pan (appe pan or aebleskiver pan) gives the signature round shape, you can make a similar dish by making small, thick pancakes (uttapam) on a regular flat pan (tava).
This usually happens if the heat is too high. The outside cooks and browns quickly, leaving the inside raw. Cook on a consistent low to medium flame and cover with a lid during the first half of cooking to ensure it steams and cooks through.
Store leftover paniyaram in an airtight container in the refrigerator for up to 2 days. To reheat, you can pan-fry them for a few minutes until crisp, or microwave them for 30-45 seconds, though they will be softer.
This recipe goes great with these complete meals
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