How do I know when to flip the paniyarams?

Flip when the bottom is golden, the edges look set, and the top no longer looks wet. A skewer should lift them easily from the mould.

Why did my paniyarams turn hard or rubbery?

This usually happens if the batter did not ferment well, the urad dal was not ground fluffy, or the pan heat was too low or too high during cooking.

Can I refrigerate the batter after fermenting?

Yes. Refrigerate the fermented batter for about 2 days. Add the onion tempering just before cooking for the freshest taste and texture.

What can I serve with thinai paniyaram?

Coconut chutney is the classic pairing, but tomato chutney, kara chutney, or a mild sambar also go very well.

Can I use only thinai and skip the idli rice?

You can, but the texture will change. The idli rice helps give structure and a better crisp exterior while the millet keeps the inside tender.

Home / Recipes / south_indian / Thinai Paniyaram

south_indianMediumveganvegetariangluten freedairy free

Thinai Paniyaram

RATING

4.4/5(78)

TASTE SCORE

8/10

These golden little paniyarams are made with thinai, giving them a gentle nutty taste and soft center with crisp edges. They make a lovely South Indian breakfast or tiffin snack with coconut chutney on the side.

PREP

20m

COOK

20m

SERVES

1 PIECE

93 cal

SERVINGS

METHOD · 7 STEPS

prep · ~240 min
Soak the millet, rice, dal, and fenugreek.
1.Wash thinai and idli rice well until the water runs mostly clear.
2.Soak thinai and idli rice together in enough water for 4 hours.
3.Wash urad dal and soak it with fenugreek seeds in enough water for 4 hours.
TIPSoaking well helps the batter grind smooth and ferment evenly.
mix · ~20 min
Grind the batter.
1.Drain the soaked urad dal and fenugreek seeds.
2.Grind them with a little water to a light, fluffy batter.
3.Drain the soaked thinai and idli rice.
4.Grind them with a little water to a slightly grainy smooth batter.
5.Mix both batters together in a deep bowl and add salt.
rest · ~480 min
Ferment the batter.
Cover the bowl and let the batter ferment in a warm place for 8 hours, or until it looks slightly risen and airy.
TIPLeave enough space in the bowl because the batter expands as it ferments.
temper · ~4 min
Make the tempering.
1.Heat 1 tsp oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add onion, green chili, ginger, and curry leaves.
4.Cook for 2 to 3 minutes until the onion softens.
mix · ~1 min
Mix the batter for paniyaram.
Add the tempered onion mixture to the fermented batter and mix gently until evenly combined.
fry · ~10 min
Cook the paniyarams.
1.Heat a paniyaram pan on medium heat and add a few drops of oil in each cavity.
2.Pour batter into each cavity until three-fourths full.
3.Cover and cook until the bottoms turn golden and the tops begin to set, 2 to 3 minutes.
4.Flip each paniyaram with a skewer or spoon, add a few more drops of oil, and cook the other side until golden, 2 minutes more.
TIPKeep the heat at medium so the inside cooks through before the outside gets too dark.
serve
Serve the thinai paniyaram hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the urad dal very fluffy; that trapped air helps the thinai batter rise and keeps the centers soft.
2
Keep the millet-rice batter slightly grainy, not perfectly silky, so the paniyarams get better texture and crisp edges.
3
After fermentation, mix the tempered onion mixture in gently so you do not knock out too much of the batter's air.
4
Fill each paniyaram mould only three-fourths full; the batter expands slightly as it cooks.
5
Covering the pan for the first side helps the center cook through before flipping.
6
If the batter seems too thick after fermentation, loosen it with just a spoon or two of water so it pours easily into the cavities.
7
Leftover paniyarams reheat best on a tawa or back in the paniyaram pan, not the microwave, to bring back the crisp outside.