Paniyaram
Discover the irresistible charm of Paniyaram, a beloved South Indian snack that's crispy on the outside, tender on the inside, and bursting with savory flavors. Made from a base of fermented idli or dosa batter, this quick and easy recipe is enhanced with aromatic tempering of mustard seeds, curry leaves, and asafoetida, accompanied by finely chopped onions, green chili, ginger, and fresh coriander. Cooked to golden perfection in a unique paniyaram pan, these fluffy and bite-sized dumplings are the perfect finger food for breakfast, tea-time, or parties. Serve them hot with coconut or tomato chutney for a truly authentic South Indian experience. With just 15 minutes of prep time and wholesome ingredients, Paniyaram is a must-try for anyone seeking a delightful, gluten-free snack that's both healthy and full of flavor! Keywords: Paniyaram Recipe, South Indian Snacks, Gluten-Free Snack, Idli Dosa Batter Recipes, Healthy Indian Recipes.
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Recipe Information
Ingredients
- 2 cups Idli/Dosa batter
- 1 small, finely chopped Onion
- 1 finely chopped Green chili
- 1 teaspoon, grated Ginger
- 8 finely chopped Curry leaves
- 1 teaspoon Mustard seeds
- 2 tablespoons Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons, finely chopped Coriander leaves
Instructions
If you are using freshly fermented batter, skip this step. Otherwise, let the idli/dosa batter come to room temperature if it has been refrigerated.
Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and let them crackle.
Add the finely chopped onion, green chili, grated ginger, and curry leaves to the pan. Sauté them until the onion becomes soft and translucent.
Add asafoetida and mix well. Turn off the heat and allow the mixture to cool.
Once the mixture has cooled, add it to the idli/dosa batter along with chopped coriander leaves and salt. Mix thoroughly to combine all ingredients evenly.
Heat a paniyaram pan on medium heat and add few drops of oil in each mold.
Pour a spoonful of the prepared batter into each mold, filling it to just below the brim.
Let it cook on medium-low heat until the edges start to brown, about 3-4 minutes.
Carefully flip each paniyaram using a skewer or spoon to cook the other side until golden and crispy, about another 3-4 minutes.
Remove the paniyarams from the pan and serve hot with coconut chutney or tomato chutney.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 6.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
