Paniyaram

Method

1. 1

   About Paniyaram: Paniyaram (also called Kuzhi Paniyaram or Paddu) are small, round, crispy outside and soft inside rice balls made from fermented dosa or idli batter. They are cooked in a special pan called an aebleskiver pan or paniyaram pan with round indentations. They make an excellent breakfast or snack.

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   Use fermented batter: Paniyaram uses the same fermented rice and dal batter as dosa or idli. The batter should be well fermented — bubbly and slightly sour smelling. If the batter is fresh it will not give the same spongy texture. Use leftover dosa batter that has been fermenting for a day.

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   Prepare the tempering addition: Heat 1 tbsp oil. Add 1 tsp mustard seeds and let pop. Add 1 tsp urad dal fried until golden, 2 green chillies finely chopped, 1 medium onion finely chopped and cook until soft. Add 1 sprig curry leaves. Add fresh coriander. Cool slightly and mix this tempering directly into the batter. This gives paniyaram its flavourful savoury taste.

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   Optional additions: You can add grated coconut, finely chopped green chillies or even grated cheese for variations. For sweet paniyaram add jaggery and cardamom instead of the savoury tempering.

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   Heat the paniyaram pan: Place the paniyaram pan (cast iron or non-stick with round indentations) on medium heat. Add a few drops of oil into each indentation and let it heat through.

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   Fill the indentations: Pour the batter into each indentation filling about three-quarters full — the paniyaram will rise as they cook. Do not overfill.

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   Cover and cook: Cover the pan with a lid. Cook on medium-low heat for 3-4 minutes until the bottom of each paniyaram is golden and set and the top surface looks cooked and dry.

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   Flip: Using a skewer, toothpick or small spoon flip each paniyaram carefully. They should come out easily if properly cooked. Cook the other side uncovered for 2-3 minutes until golden.

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   Check doneness: A properly cooked paniyaram should be golden all around, crispy on the outside and cooked through — insert a toothpick, it should come out clean. The outside should have a slight crust when pressed.

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    Serve: Serve hot immediately with coconut chutney and sambar. Paniyaram are best eaten fresh and hot. They are an excellent way to use leftover dosa batter.