Paniyaram Recipe – Kuzhi paniyaram are ball shaped dumplings made with fermented urad dal and rice batter. These are one of the everyday breakfast food from South Indian Cuisine. In most homes paniyaram are usually made with left over or over fermented Idli or dosa batter.
These are known by different names paddu, gundu pongala, gunta ponganalu, guliyappa and masala paniyaram.
To make these, fermented batter is poured to the cavities of a special pan called as paniyaram pan also known as Aebleskiver pan.
Most traditional South Indian homes do own these pans made of cast iron. In the modern days, many women prefer the non stick pans as they are light to handle & maintain.
Paniyaram turn out crispy on the outside and soft inside. The batter is usually seasoned with basic ingredients and onions which adds a good flavor and a bit of nutrition.
Masala paniyaram are usually eaten with a chutney like coconut chutney or tomato chutney. However we do love these with the tiffin sambar or idli sambar & Idli podi.
My mom always used to make gunta ponganalu with the slightly sour dosa batter from the previous day. So I follow the same and make whenever my kids ask for it.
I am sharing the savory version here, you can find the sweet paniyaram here and Instant sweet paniyaram here.
Step-by-step photos
Preparation
1. Seasoning adds flavor to the paniyaram and they keep fresh for few hours. If you are not going to eat them right away I suggest this step. You can skip this and the next step if it is for immediate consumption.
Add 1 tbsp oil to a hot pan. Allow mustard to crackle and add chopped curry leaves.
2. Saute onion, green chilies and carrot (optional) until the raw smell of onions has gone or till they turn pink. Switch off. Add hing and coriander leaves. Allow this to cool.
3. Take idli / dosa batter in a bowl. I used this sada dosa batter. If you are following 1:2 idli recipe from this blog, you can add 1 to 2 tbsp rice flour per cup of fermented batter. Mix well.
4. Add the cooled seasoning along with very little salt if needed. Stir it well. The consistency must be thick batter, not very thick or runny. If needed you may sprinkle little water and stir.
How to make paniyaram recipe
5. Heat the paniyaram pan with few drops of oil in each mold. If using a cast iron pan, you will have to season it either the previous night or in the morning. If using non stick pan, just grease it and then use.
6. When the pan is hot enough, fill each mold to 3/4. They will puff and raise.
7. Lower the heat. Partially cover and cook for 1 to 2 mins. I do this to ensure they cook well inside. You can also skip this. I also make sure to cook for a while after the lid is open to get a crust.
8. When they are fried to golden, flip them to the other side using a wooden spoon or a chop stick.
9. Cook on the other side until done.
Serve paniyaram with chutney. The color of the paniyaram may vary based on the proportions of rice and dal used for making the batter.
Paniyaram recipe
I also have a paniyaram recipe from Chef Jayalakshmi Rajkumar, who works in Taj Savoy, Ooty. When I tasted these soft, fluffy and delicious paniyaram made by her, I had to ask for the recipe.
She was generous enough to share her recipe. If you prefer to make the batter from scratch then this may be useful.
Ingredients
1/4 cup urad dal
1 cup rice
1 cup beaten rice or poha
pinch of methi seeds.
Method
Wash and soak dal, methi and rice separately for 6 hours. Soak beaten rice 15 mins before blending. Drain and blend poha along with little water dal,methi and salt until frothy.
Blend rice with little water until smooth. Mix all together and set aside for fermentation for at least 6 to 8 hours. Use the batter as mentioned below.
The recipe shared below in the recipe card is the way we make at home using the left over idli or dosa batter.
Recipe
Kuzhi paniyaram with dosa batter
Paniyaram Recipe | Kuzhi paniyaram recipe | Gunta ponganalu
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1½ cups idli batter thick or dosa batter
- 1 onion medium, finely chopped
- 1 tbsp carrot grated
- 2 green chilies chopped
- 6 curry leaves torn
- 2 tbsp coriander leaves few chopped
- ½ tsp mustard
- 1 tbsp oil for seasoning
- 1 pinch hing
- oil as needed for the frying
- salt if needed
Instructions
Preparation
- This section is optional and you can add all the ingredients directly to the batter. But tempering makes the paniyaram flavorful.
- Heat a pan with oil and add mustard.
- When they crackle, add curry leaves. Saute for a min.
- Add onions, chilies and carrots. Saute until the onions turn pink or raw smell disappears.
- Then add coriander leaves and hing.
- Cool this and add to the batter.
Making kuzhi paniyaram
- Taste the batter and add more salt if needed.
- Batter must be of medium consistency not very thin or thick. If needed sprinkle some water.
- Grease the paniyaram pan and heat it.
- Pour batter up to 3/4 in each mold. Lower the heat and cook for 2 mins. If desired you can cover and cook.
- When the base is golden fried, Flip them and cook until golden and cooked inside.
- I usually check by poking a paniyaram with a fork or skewer to check if it is done inside.
- Serve masala paniyaram with chutney or sambar.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
A MADHURI says
hi swathi..the paniyaram pan which you used above,is it a cast iron one?
swasthi says
Hi Madhuri
Yes it’s a cast iron pan.
Tanusree says
I have always prepared paniyaram following your recipe card. Today only found the chef ‘s variation. Will try that as well.
swasthi says
Thanks Tanu
Yes give it a try.
🙂
Naveen says
Good day
Shachi Rao says
I tried making them in rock tava, cast iron panniyaram maker but they were sticking to the pan. I was unable to lift them cleanly. Kindly tell me where I went wrong. Thank you
swasthi says
Hi Shachi
You didn’t mention if it is a new tawa. What is the proportion of rice:dal in your batter?
Raji says
Came out really good.thanks
swasthi says
WElcome Raji
PALANIVEL says
Nice
Radha Moorthy says
Greetings,
I tried this recipe today and the Paniyarams turned out awesome.Thanks so very much.
swasthi says
Hello Radha Moorthy,
You are welcome. Glad your paniyarams turned out awesome. Thank you for the comment.
Naseembanu says
Thank you.. came out well
Penelope Angela Mohan (Penny) says
Hello Swasthi, thank you for this posting on Paniyaram. You mentioned recipe is from Chef Jayalakshmi Rajkumar of TAJ Savoy. And you have given basic recipe and then Kuzhi Paniyaram recipe in detail. Is it the Kuzhi Paniyaram recipe that is from Chef Jayalakshmi, please. thank you.
swasthi says
Hi Penny
You are welcome. The recipe in the recipe card is mine. The ingredients mentioned above the card are from Chef Jayalakshmi. To make her recipe all you need to do is follow her measurements for the batter. The tempering and preparation is the same as I wrote in the recipe card.
Nehla says
Hi swasthi mam.im a big fan of u..i follow ur recipies very often..all of dem hav turned out really good..i wanted to know hw much is the estimation of ingredients i mean quantity required to make kuzhi paniyaram for 40 people.im waitin for ur reply
Haritha says
Can you please suggest me whether I should buy 7 cavity one or 12 cavity one to cook on gas stove as I doubt whether the far away ones can be cooked in 12 cavity one without burning the middle ones
swasthi says
Haritha
Years ago i used to cook on gas, I had the prestige small one probably 7 or 8 cavity. I remember someone telling me the flame cannot reach the entire pan if it is too big. If you have a large burner then i guess it will cook evenly without burning the center ones.
Mumtaz says
Thanks a lot for this yummy recipe!
swasthi says
Welcome Mumtaz
Aish says
Hi swasthi,
In the batter receipe u have meantioned as 1 cup rice rice . Is it raw rice or idly rice?
swasthi says
Hi Aish
idly rice and white poha
Aish says
Thank you 🙂
Antonet Roajer says
Lovely Recipe!! Paniyaram pan is my favorite, I make pakoras and vadas healthier with less amount of oil using the paniyaram pan.
swasthi says
Thanks Antonet
latha says
swasthi can you tell me where you bought paniyaram pan to make i want buy one
swasthi says
Hi Latha
I bought the paniyaram pan in Takashimaya. Brand name is Iwachu It is a cast Iron one which is very heavy. Hope this helps.
Sita cultural centre says
Hello,
We are a franco-tamil cultural centre in Pondicherry and we are currently writting an article about what can be done out of an idli batter especially dosai, uttapam and kuzhi paniyaram ! We would like to ask you if we can use this page 8th step picture to illustrate the kuzhi paniyaram pan ? We can put the photographer’s name on it of course and send you the link of the article once it is written !
Sita team’s best regards
swasthi says
Yes, sure you can use. thanks
thilak says
Superb and yummy panier
v says
Also, are u using cast iron pan? where did u buy it online? plz give the link.
swasthi says
Yes it is a non enameled cast iron pan bought locally here in singapore. It is from a japanese brand called iwachu
v says
Hi..
Lovely recipe.Did you also get the tadka recipe for the paniyaram from the chef or did she only give u the batter recipe?
swasthi says
She gave the batter recipe and the tadka she made in my presence, It is the same way shared above
Meena says
Thanks they came out very well. Please share rava uttapam
swasthi says
welcome meena. yes will try to share