A delicious South Indian snack made with fermented rice and lentil batter, filled with a spicy tamarind-based chutney. Crispy on the outside, soft and fluffy inside, with bold aromatic spices. Perfect for evening snacks, lunchboxes, or breakfast.
Curry Leavesfresh, for chutney tempering~2 tbspest.
Asafoetida (Hing)for chutney tempering~¼ tspest.
Oilfor cooking in paniyaram skillet~3-4 tbspest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Prepare the tempering: Heat 1 tbsp of oil in a pan, add 1 tsp Urad Dal, 1 tsp Chana Dal, and 1 tsp Mustard Seeds. Allow the seeds to splutter and release their aroma.
2
Add 2 medium-sized finely chopped onions and sauté on low flame for 2-3 minutes until softened.
3
Add 2 finely chopped green chillies, fresh curry leaves, 1 tsp salt, and a pinch of Asafoetida. Continue sautéing until onions become translucent and fragrant.
4
Pour the tempering mixture into a bowl of regular idli batter and mix gently until evenly combined. The paniyaram batter is now ready.
5
Prepare the spicy chutney: Heat 2 tbsp of oil, add 2 chopped onions, 10 cloves of garlic, and a small piece of tamarind. Sauté until onions turn translucent.
6
Add 5 red chillies and 3 chopped tomatoes.
7
While tomatoes are cooking, add 1 tsp salt and a pinch of turmeric powder. Let everything cook together until tomatoes soften and become slightly mushy.
8
Turn off the heat, let the mixture cool, then transfer to a mixer jar and grind into a smooth thick paste.
9
To enhance the flavor further, place the pan back on the stove, add 1 tsp of oil and temper with 0.5 tsp Urad Dal and 0.5 tsp Mustard Seeds. Once seeds crackle, add 1 chopped red chilli, fresh curry leaves, and a pinch of Asafoetida.
10
Add the ground chutney back into the pan and cook until the mixture thickens and excess moisture evaporates.
11
Transfer the spicy chutney to a bowl and set aside.
12
Prepare the paniyarams: Preheat the paniyaram skillet and lightly add a little oil in each mould to prevent sticking.
13
Pour spoonfuls of the batter into each mould, filling them only halfway.
14
Keeping the flame on low, add a small dollop of the spicy chutney right in the centre of each mould. The thick chutney will sit nicely in the middle without spreading.
15
Cover the chutney by adding a little more batter on top.
16
Drizzle a few drops of oil over each paniyaram, cover the pan, and cook on medium flame for about a minute.
17
Once the bottom turns golden, gently flip the paniyarams using a skewer or a spoon.
18
Cook the other side until both surfaces are golden brown and crispy. The entire cooking process takes about 5-6 minutes.
19
Repeat the process until all batter and chutney are used. Transfer the freshly made paniyarams to a serving plate.
20
The paniyarams should be beautifully puffed, golden, and perfectly crispy. Serve hot with spicy chutney and coconut chutney on the side.
PrimedTableBETA
