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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!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, brunch
Cuisine tamil
Servings 4 people


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.
Tried this recipe?Let us know how it was!