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!