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Photo of Paniyaram by Jaya Rajesh at BetterButter


Jaya Rajesh
1440 minutes
Prep Time
10 minutes
Cook Time
10 People
Read Instructions Save For Later


Hi friends so after my chutney post i decided to make paniyaram to go with it. This happens to be my dad’s favourite combo and my mom makes the best paniyarams. Nowadays we have the privilege  of using non stick  pans but previously paniyaram’s were made in iron paniyaram pans and they used to be crispy crunchy and oh so good. Though I have iron paniyaram pan this time I have used the nonstick one as it absorbs less oil. Since father’s day is coming along I thought of dedicating this post to my daddy dearest who loves whatever I make.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • Kerala
  • Stir fry
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 10

  1. To grind
  2. 1/2 cup idli rice wash and soaked
  3. 1/2 cup raw rice wash and soaked
  4. 1 tbsp split black gram wash and soaked
  5. 1 tsp  split bengal gram wash and soaked
  6. 1/4 tsp fenugreek seeds wash and soaked
  7. 2-3 dry red chili’s wash and soaked
  8. water as required for grinding.
  9. 2 tsp soaked bengal gram
  10. salt to taste
  11. 1/4 tsp asafoetida.
  12. For tempering
  13. 1 tbsp refined oil
  14. 1 tsp mustard seeds
  15. 1 red chili
  16. 2 green chili’s finely chopped
  17. 1 small peice of ginger finely chopped
  18. 1 small carrot finely chopped
  19. 1 small green capsicum chopped
  20. 1 medium sized onion chopped
  21. 1 tsp split black gram
  22. 1 tsp split Bengal gram
  23. 1 tbsp chopped curry leaves
  24. 1 tbsp chopped coriander leaves
  25. salt to taste.
  26. Some more oil for frying paniyaram’s.


  1. Wash and soak all ingredients for atleast 2 hours. Grind all ingredients given under ingredients list except 2 tbsp soaked split bengal gram into a fine batter.
  2. Keep this batter to ferment for minimum 6 hours and then add soaked split  bengal gram, salt and asafoetida.
  3. Arrange all ingredients so that it becomes easy to work.
  4. In a non stick pan heat oil and add in mustard seeds, split bengal gram, split black gram and curry leaves. Let it splutter then add in onions ,green chilies and ginger. Saute for some time and add salt. Next add in carrots and  capsicum and cook for some time with lid on it.
  5. Now add this to the grinded batter and mix well.
  6. Heat paniyaram pan and add few drops of oil in each cavity and then add the batter
  7. Cook this till it’s crispy from both sides. 
  8. Serve hot with chutney or dip of your choice.

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Astha Gulati
Astha Gulati   Aug-01-2017


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