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Breakfast Snacks

Paniyaram

This mixed, a popular South Indian delicacy, is a small, round, and fluffy snack that holds a special place in the culinary traditions of Tamil Nadu, Kerala, and Karnataka.

Ingredientsfor 4 servings

3 cup Idli Batter Make sure it is idli batter consistency, Idle mavu
1 nos Onion Shredded or small pieces
2 nos Green chillies — finely chopped
2 sprig Curry leaves — finely chopped
Salt
Gingely oil

Preparation

Step 1
Mix the onions, green chillies, curry leaves and required salt in the idli batter.
Step 2
Heat the oil in a unniappam chatti. Should have only little oil in each hole. It does not need lot of oil like making unniappam.
Step 3
Pour the mix in each holes of the chatti.
Step 4
Cook without closing with a lid. Turn the paniyaram once the topside start separating with a pointed stick. Once that side is also done turn it again to make it little crispy.
Step 5
Serve Paniyaram with chutney and sambhar.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Paniyaram

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Breakfast Snacks

Paniyaram

This mixed, a popular South Indian delicacy, is a small, round, and fluffy snack that holds a special place in the culinary traditions of Tamil Nadu, Kerala, and Karnataka.

Ingredientsfor 4 servings

3 cup Idli Batter Make sure it is idli batter consistency, Idle mavu
1 nos Onion Shredded or small pieces
2 nos Green chillies — finely chopped
2 sprig Curry leaves — finely chopped
Salt
Gingely oil

Preparation

Step 1
Mix the onions, green chillies, curry leaves and required salt in the idli batter.
Step 2
Heat the oil in a unniappam chatti. Should have only little oil in each hole. It does not need lot of oil like making unniappam.
Step 3
Pour the mix in each holes of the chatti.
Step 4
Cook without closing with a lid. Turn the paniyaram once the topside start separating with a pointed stick. Once that side is also done turn it again to make it little crispy.
Step 5
Serve Paniyaram with chutney and sambhar.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Paniyaram