Paniyaram (Savory) Indian Recipe | Show Me The Curry

idli batter

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour offers a healthier alternative with more fiber.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being a healthier fat.

Welcome to the show and introduction to the dish.

Use approximately 3 cups of fermented idli batter, preferably sour.

Add salt to taste, chopped green chilies, and cilantro leaves to the batter and mix well.

In a skillet, heat about 2 teaspoons of oil for seasoning.

Add 1/2 teaspoon of mustard seeds and let them pop.

Add a pinch of asafoetida, chopped curry leaves, 1/2 medium onion (chopped fine), and 1 teaspoon of minced ginger to the skillet.

Cook until the raw flavor of the onion goes away, about 1-2 minutes, then turn off the heat.

Add the cooked mixture to the batter and mix well. The batter will thicken due to the semolina.

To thin out the batter, add yogurt or water until it reaches a pouring consistency.

Heat the paniyaram pan and season it with a little oil in each hole.

Once the oil is hot, spoon the batter into each hole of the paniyaram pan, filling them appropriately.

Cook on medium-high heat, ensuring the batter is not stuck and is cooking evenly.

Once the bottom is golden brown, flip each paniyaram using chopsticks or a skewer.

Cook the other side until golden brown and remove from the pan.

Serve hot with coconut chutney, tomato chutney, or idli podi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens