What’s Cooking India? It’s Paniyaram recipe. It has many names. Kuzhi paniyaram, paddu, gunta ponganalu, and many more.
It is a dumpling that is made through urad dal and rice batter. You can also use Dosa Batter or Idli batter to make paniyarams.
This is a healthy snack. Similar to dosa or Idli, the batter for kuzhi paniyaram or ponganalu requires fermentation.
It’s only the onion and the other spices are added with the batter. Paniyarams are soft from inside and crispy from outside.
There is a special vessel to make paniyarams. These vessels are called as paniyaram chatti which is similar to æbleskiver pan.
It is a non-stick metal pan that is kept directly over the flame. It has molds which have to be filled with Paniyaram Batter. You can also add Rava to the batter and make Rava paniyaram.
Ingredients for a Paniyaram Recipe
|Onion (Chopped)||1 Large|
|Idli Batter||2 Cups|
|Carrot (Grated)||2 Tbsp|
|Curry Leaves (Kadi Patta)||7 to 8|
|Green Chili (Chopped)||2 to 3|
|Mustard Seeds (Rai)||1 Tsp|
|Coriander Leaves (Dhania Patta)||3 Tbsp|
|Hing (optional)||1 Pinch|
|Oil (for Seasoning)||1 Tbsp|
|Oil (For Frying)||As you require|
|Salt||According to your Requirement|
Steps for preparing Paniyaram Recipe
How to make Paniyaram Batter?
Step 1: Take a large frying pan.
Step 2: Heat 1 Tbsp oil and add Mustard Seeds.
Step 3: After they start to crackle, now add curry leaves and saute it for a few seconds.
Step 4: Add, all the other vegetables (Onion, Carrot, and Chilies) and saute it for 2 to 3 minutes or until the onions turn slightly brown.
Step 5: Now, add Hing and Coriander Leaves (Dhania Patta).
Step 6: Now, switch off the flame and let the veggies cool down.
Step 7: After the veggies cool down, add this to the Idli Batter.
How to make Delicious homemade Paniyaram?
Step 1: Batter should be in Medium consistency. If it is too thin, then add little rice flour, and if the batter is thick, then add a little water and mix it properly.
Step 2: You can also add salt if you need to.
Step 3: Now, grease the Paniyaram pan with oil.
Step 4: Take a ladle, pour each of the molds with ¾ th Batter.
Step 5: Keep the flame on low and cook it for 2 to 3 Minutes.
Step 6: Cover it with a lid for a better taste.
Step 7: Now, using a small spoon, flip 1 Paniyaram and check if the base has turned a slight golden color.
Step 8: If it is, then flip other Paniyaram and cook until golden in color.
Your Paniyaram recipe is ready to be served. Serve it with coconut Chutney.
Tips for a perfect Paniyaram Recipe
- To check if Paniyaram has cooked or not, then using a knife, poke inside one Paniyaram. If nothing sticks to the knife, then your paniyaram is cooked properly. If the batter sticks, then you need to cook it for some more time.
- You can directly add the vegetables without tempering. Tempering removes the raw taste from the veggies.
- You can add vegetables of your own like peas, capsicum, etc.
- Cook the paniyaram on low flame to cook it evenly and properly.
- You can also add coconut with the veggies.