Paniyaram Recipe: How to make paniyaram | Recipe for paniyaram

If Idly's or Dosa bore you then these are for you. Paniyaram 's are crispy dumplings made of Idly/Dosa batter. Interesting shape, crispy crust and the spongy inside would only make you eat more and more.

Required Ingredients:

• Idly or Dosa Batter. (I personally prefer Dosa Batter as the paniyarams turn to be more spongy)
• 2 Onions nicely chopped
• Chopped green chilies
• One grated carrot.
• Chopped Coriander
• Salt to taste.
• Paniyaram Pan 

Method:

1. Take the required amount of Idly/Dosa batter.
2. Add salt to taste.
3. Add the chopped onions, green chilies, coriander leaves and grated carrot to the batter and give a good mix.
4. Heat the paniyaram pan.
5. Add a generous amount of oil in each mould and let the oil heat.
6. Strictly fill 3/4 of the paniyaram moulds with batter, cover with a lid and cook till the base looks crispy.
7. Turn the paniyarams and cook for a couple of minutes.
8. Serve with bengal gram chutney with chopped raw onions.

How to make Paniyaram with step by step Images: 

1. Keep all the required ingredients ready.

2. Mix them well.

3. Heat the paniyaram pan, add some oil and fill the moulds 3/4 with the batter. Once added to the hot oil, the batter bulges up and doubles it quantity.

4. Cover the pan with lid and let the paniyarams cook crisp. Then flip them over and let them cook for a couple of minutes.

 

Notes:

1. Let the oil heat well as this helps in getting golden brown, crispy dumplings.
2. Fill the moulds 3/4 or less. This helps the paniyaram stay within the mould and cook well. Batter in hot oil doubles its quantity resulting in oversized/ over bulged paniyaram making it difficult to cook/handle while cooking.
3. Do not keep the paniyarams covered with lid in any bowl/ casserole when done cooking. Covering makes them sweat, resulting in losing the crispy crust.
4. Serve hot with Bengal gram chutney and chopped raw onions for the best taste.