Bored of having the regular idly-dosas for breakfast? A traditional primarily Tamizh breakfast, these paniyarams or idly-batter bondas are a welcome respite – Crispy on the outside and soft inside with seasoning, these soft bundles of joy are a delight with some steaming hot sambhar and chutney!
This paniyaram recipe is incredibly easy and can be made in a jiffy. Breakfasts are usually rushed in everyone’s household’s including ours, but this hardly requires any prep – so am happy. Everyone knows my penchant for South Indian food – I especially love South Indian breakfast recipes like this Moong Dal Idly , this yummy Egg Kothu Parantha and this Avarakkai Upma – but this recipe totally won my heart in it’s simplicity and the taste factor.
Probably one of the most commonly eaten South Indian breakfasts, Paniyaram in Tamizh or Gunta Punugulu as they are known in Telugu- are usually made using over-fermented idli batter, or left-over idli batter, to get that extra sourness. Made in a special paniyaram pan, these need just a little oil to be fried, so they’re super healthy too. You can pack them in your kid’s snack box, have them at tea-time also, not just only for breakfast.
Crispy on the outside, and soft inside, with the seasoning or the tadka giving it an extra punch, these soft bundles melt in your mouth when you eat them. Have them with some Sambhar and some chutney, and you’re sure to be asked to make them over and over again.
Remember to put only a little oil (about one or two drops) in the paniyaram pan and carefully turn them over the other side to get an even crispy texture, when you make them. You can also try experimenting with these by adding some vegetables of your choice – or some chopped up coconut to give it a crunch – use your imagination and palate-sense and am sure you can make variations if you’re bored of the conventional recipe!
Paniyaram - Delectable Little Pieces Of Heaven!
For making the batter :
- 1.5 cups idly or dosa batter (thick)
- 1 medium onion (finely chopped)
- 1 tbsp fresh ginger (grated)
- 2 medium green chillies (chopped)
- 6 curry leaves (torn)
- A few fresh coriander leaves (chopped)
- 3/4 to 1 tsp mustard seeds
- 1 tbsp cooking oil
- a pinch of hing
- To taste salt
For frying the Paniyaram
- As needed cooking oil
For making the batter :
- Heat a kadai first with cooking oil. Add the mustard seeds and let them crackle. Then, add the curry leaves and saute for a minute. Slowly, add the finely chopped onions and saute till they turn light pink. Switch off the gas.
- Add the hing and coriander leaves.
- After it cools, add this tempering to the idli or dosa batter and mix well. Make sure you test for salt, once. Remember that the consistency of the batter shouldn't be too runny, or too thick - Keep adding a few drops of water until that is achieved.
For frying the paniyaram :
- Heat the paniyaram pan after slightly greasing it with oil. Pour in the paniyaram batter, but be careful to fill it up only until about 3/4th of the mould. Lower the heat. Cook for about two minutes or so - You can cover the paniyaram pan if you'd like.
- Keep checking the base of the paniyarams. As soon as you see it turn golden-brown, turn the paniyararms carefully and cook till the other side is fried too.