Paniyaram

Ingredients

• 2 cups dosa batter
• 1 onion finely chopped
• 2 green chillies
• Ginger
• Curry leaves
• Mustard seeds
• Oil for cooking

Method

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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fill the indentations: Pour the batter into each indentation filling about three-quarters full — the paniyaram will rise as they cook. Do not overfill.
7. 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.
8. 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.
9. 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.
10. 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.