Paniyaram is a popular South Indian dish that is typically made for breakfast or as a snack using a special batter. It is a type of dumpling or fritter that is cooked in a special pan with multiple cavities. Paniyarams can be sweet or savoury and are known by various names such as Paddu, Guntapangala, Punagulu, Kuzhi Paniyaram or Appe in different regions of South India.
The batter used for making Paniyaram is traditionally made from a combination of rice and urad dal (black gram) that is soaked, ground, and fermented. Some variations may include the addition of grated coconut, fenugreek seeds, or flattened rice (poha) to enhance the flavor and texture of the batter.
Basic recipe for making traditional Paniyaram:
Ingredients:
- 1 cup rice
- 1/3 cup urad dal (black gram)
- Salt to taste
- Water for grinding
- Oil for greasing the pan
Instructions:
• Wash the rice and urad dal thoroughly. Soak them in water for about 4-6 hours.
• Drain the water and grind the soaked rice and urad dal together into a smooth batter. Add water as needed to achieve a thick, pancake batter-like consistency.
• Add salt to the batter and mix well. Allow the batter to ferment for about 8-12 hours or overnight.
• Once the batter has fermented, it will rise and become light and airy.
• Heat a paniyaram pan and add a few drops of oil to each cavity.
• Pour a spoonful of the batter into each cavity of the pan.
• Cook on medium heat and cover the pan. Allow the paniyarams to cook for a few minutes until the edges turn golden brown.
• Flip the paniyarams using a skewer or spoon and cook the other side until golden brown.
• Once both sides are cooked, remove the paniyarams from the pan.
• Serve hot with chutney or sambar.
Note:
You can customize the recipe by adding ingredients like finely chopped onions, green chilies, grated ginger, or curry leaves to the batter for additional flavor.
Versatile dish and Variations Galore
Paniyarams come in various delicious variations, both sweet and savory. Here are some common variations:
- Savoury paniyaram: Also called kara (spicy) paniyaram, this one involves adding finely chopped onions, green chilies, grated ginger, and curry leaves. You can also add a tadka (tempering) of mustard seeds and urad dal to enhance the flavor.
- Masala paniyaram: Add a mixture of finely chopped vegetables like carrots, bell peppers, and peas to the batter along with some cumin seeds. This adds color and a savoury flavor.
- Kuzhi paniyaram with idli batter: Instead of the traditional rice-urad dal batter, you can use leftover idli batter to make savory paniyarams. The fermentation process of idli batter works well for paniyarams too.
- Paneer paniyaram: Mix crumbled paneer (Indian cottage cheese) into the batter for a protein-rich variation. Add spices like garam masala for extra flavor.
- Tomato Onion paniyaram: Include finely chopped tomatoes and onions in the batter for a tangy and savoury twist.
- Sweet paniyaram: Add powdered or grated jaggery to the batter, along with a pinch of cardamom powder. This gives a sweet and mildly spiced flavor to the paniyaram.
- Banana or jackfruit paniyaram: Mash ripe bananas or ripe jackfruit and mix them into the batter. This sweet version is often enjoyed for breakfast or as a snack.
- Coconut jaggery paniyaram: Combine grated coconut and jaggery to the batter for a sweet and coconut-infused paniyaram. Cardamom powder can be added for additional aroma and flavor.
- Rava (semolina) sweet paniyaram: Replace a portion of the rice in the batter with semolina and add a sweetener like sugar or jaggery. Include ingredients like chopped nuts and raisins for an added crunch.
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