Paniyaram – Delectable Little Pieces Of Heaven!
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!
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Ingredients
For making the batter :
For frying the Paniyaram
Instructions
For making the batter :
  1. 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.
  2. Add the hing and coriander leaves.
  3. 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 :
  1. 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.
  2. 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.