Mixed Paniyaram
Crisp outside and soft in the middle, these mixed paniyarams are made with fermented idli-dosa batter, onions, carrots, and a simple tempering. They make a handy South Indian tiffin snack that cooks quickly in an appe pan.
For 16 servings
- prep · ~5 min
Prepare the vegetables.
1.Finely chop the onion, green chili, ginger, and curry leaves.2.Grate the carrot finely.3.Finely chop the capsicum and coriander leaves. - temper · ~5 min
Make the tempering.
1.Heat 1 tbsp oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add onion, green chili, ginger, curry leaves, carrot, and capsicum.5.Cook for 3 to 4 minutes until the vegetables soften slightly.TIPKeep the heat medium so the dal turns golden without burning. - mix · ~2 min
Mix the batter.
Transfer the tempered vegetables to the idli dosa batter. Add salt and coriander leaves, then mix well to make an even paniyaram batter.
- fry · ~10 min
Cook the paniyarams in the appe pan.
1.Heat the appe pan and add a few drops of the remaining oil into each cavity.2.Fill each cavity about three-quarters full with batter.3.Cover and cook on low to medium heat until the bottoms turn golden, about 3 to 4 minutes.4.Flip each paniyaram with a skewer or spoon.5.Drizzle a little more oil and cook the other side until golden and cooked through.TIPDo not overfill the cavities or the paniyarams will be hard to turn. - serve
Serve the mixed paniyaram hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If your batter is runny, stir in a spoonful of rice flour so the paniyarams hold a round shape and crisp well.
- 2Let the tempered vegetables cool slightly before mixing into the batter so the fermentation stays active and the texture remains airy.
- 3Cook the first side covered and the second side uncovered to get a soft center with a crisper outer shell.
- 4Chop onion, capsicum, chili, and ginger very fine so each cavity fills evenly and the paniyarams flip without tearing.
- 5Wait for the edges to look set and lightly browned before turning; forcing an early flip can break them.
- 6These are best served straight from the appe pan, but leftovers can be reheated in the same pan for a few minutes to restore crispness.
Adapt it for your goals.
Low-oil
Brush the appe pan cavities instead of drizzling oil and cook on slightly lower heat; you still get a browned crust with less oil.
spicierSpicier
Add extra green chili and a pinch of crushed black pepper for a sharper heat that suits chutney-based serving.
kids friendlyKids-friendly
Reduce or skip green chili and add a little more grated carrot for a milder, slightly sweeter tiffin snack.
cheese stuffedCheese-stuffed
Fill each cavity halfway, add a tiny bit of grated cheese, then top with more batter for a melty center.
Why this is on our healthy list.
Fermented Batter Support
The fermented idli-dosa batter is easier to digest for many people and brings the characteristic light texture of paniyaram.
Vegetable-Filled Snack
Carrot, onion, capsicum, curry leaves, and coriander add fiber, color, and a broader mix of plant nutrients to the dish.
Balanced Tiffin Option
The rice-lentil batter with vegetables makes this more sustaining than a plain fried snack while still feeling light.
Frequently asked questions
Usually the pan was not preheated enough or there was too little oil in the cavities. Heat the pan first, grease each cavity lightly, and wait until the edges set before flipping.
