Paniyaram are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter.
Ingredients
- Dosa batter - 2 cup
- Onion - 1 finely chopped
- Green chillies - 1-2 finely chopped
- Ginger - 1 inch finely chopped
- Asafetida (hing) 1 pinch
- Black pepper (crushed) - 1/2 tea spoon
- Salt to taste
- Red chilli powder - 1/3 tea spoon
- Curry leaves - 2 tsp - chopped
- Grated coconut - 1/2 cup
- Oil - as required
Process
1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. If the batter looks thick you can add some water. Combine well.
2. Heat the paniyaram pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each paniyaram with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.
3. Repeat the same process with the remaining batter.
4. Serve hot with coconut chutney.
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