Paniyaram is a south Indian snack or breakfast meal made using Idli batter that is most famous in Tamil Nadu’s Chettinad district. They are formed into little balls and cooked in a special pan known as an “appe pan.” It is crispy outside and soft and fluffy inside. It goes well with Sambar, Rasam, Coconut Chutney, and Tomato Chutney. It is a perfect solution for school or office lunch box, as well as picnics.
Ingredients
- Idli or Dosa Batter – 2 Cups
- Carrot (Grated) – 1 Medium
- Onion (finely chopped) – 1 Medium
- Tomato (Finely Chopped) – 1 Medium
- Coriander Leaves (Finely Chopped) – ¼ Cup
- Green Chillies (Finely Chopped) – 2 no.
- Ginger (Crushed) – 2 Tablespoon
- Salt – To taste
- Oil – 2 Tablespoon
Method:
- In a large mixing bowl, take 2 cups of Idli or Dosa batter. In that, add carrot, onion, tomato, coriander leaves, green chilies, ginger crush, and salt. Mix it properly and keep it aside for 15-20 minutes.
- Heat the Paniyaram maker on a medium flame. Grease each cavity of the Paniyaram maker with oil. Once it is properly hot, add a spoonful of the mixture to each cavity. Once it is cooked on one side, flip it with the help of a spoon or toothpick and cook from the other side till golden brown in color.
- Serve hot with green chutney or sambar.
NOTE: Can cook by covering the lid also
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