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How to make Paniyaram: Indian Breakfast Recipe
Sweet and Kara Paniyaram
Paniyaram is a popular snack item in India and is served as breakfast or as evening tiffin. It is made from fermented rice and urad dal batter mixed with some indian spices. It can be made both salty and sweet. Children love the sweet ones. It's another variant of the dosa, made out of almost the same ingredients; crisp on the outside and soft on the inside batter.
Paniyaram made of special pan with Kuzhis (holes) where the batter is poured. Chutneys go well along with them. I have also included a link to a paniyaram recipe video at the end of this hub. Check it out.
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- Paniyaram Pan
Check the link above, if you are thinking to buy a paniyaram pan.
For kara paniyaram
Raw rice - 1 cup
Idli rice - 1 cup
Urad dal - 1/4 cup
Fenugreek seeds (methi seeds) - 1/4 tsp
Soak both rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it for 10- 12 hours (best done overnight).
Seasoning for kara paniyaram:
Onions finely chopped - 1/2 cup
Green chillies finely chopped - 3
Curry leaves chopped - 1 tablespoon
Grated coconut - 2 tablespoons
Mustard seed - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Indian Recipe for Kara Paniyaram
Keep the kadai in the stove. Pour 1 tablespoon of oil, add the mustard seed and wait until the mustard seed crack. Now add the curry leaves, urad dal, onions and fry for 2 minutes. Then add green chillies and grated coconut and fry for 2 to 3 minutes. Finally add the fried items into the batter and mix well.
Take the kuzhi paniyaram pan and gently rub or add few drops of oil in all the holes (kuzhi hole). Pour a ladleful of batter in each hole, close and cook for 4-5 minutes. when done, turn to the other side using a spoon or paniyaram stick and cook for another 4-5 minutes. Repeat the process for the remaining batches and serve with coconut chutney.
Idli rice - 1 cup
Raw rice (pachai arisi) - 1 cup
Urad dal - 1/4 cup
Toor dal - 2 table spoons
Salt - very little (to enhance the sweetness)
Jaggery - 1 cup
Methi or fenugreek seeds - 1/4 tsp
Cardamom powder - 1/4 teaspoon
Simple Indian recipe for Sweet Paniyaram
Soak both rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add a little of salt, mix well and ferment it for 10-12 hours (best done overnight).Keep the powdered jaggery along with 1/2 cup of water and cardamom powder in the stove. Allow it to boil for 5 minutes. The jaggery should melt and boil it for 2 minutes. Add the jaggery sauce to the batter(similar to dosa batter).
Take the paniyaram pan and gently rub or add some oil in all the holes. Pour a ladleful of batter in each hole, close and cook for 4-5 minutes. When done, turn to the other side using a spoon or paniyaram stick and cook for another 4-5 minutes. Repeat the process for the remaining batches. Enjoy the sweet paniyaram.
Maida(all purpose flour)- 1 cup
oil for deep frying
Indian Recipe for Rawa Paniyaram
Take rawa, maida and sugar in a bowl and mix well. Add the mashed banana to the above mixture. Now add 1 cup of water to the above mixture and mix well using a ladle. The mix should be thick like bonda batter consistency. Let it stand for about 10 minutes. Heat the oil in deep frying pan and pour the batter using a ladle one at a time. When done, turn over and fry another side. Repeat the process for the remaining batches.
Do not cook paniyaram on high heat. Always cook the paniyaram on medium flame or else it would end up too dark on the outside and half cooked on the inside batter.
To make a quick tiffin, use a left over idli/dosa batter for this recipe.