Paniyaram also known as paddu or appe in the South of India are these crispy rounds of goodness that are crunchy outside and soft inside and a great way to add texture and flavour to your snacks. It is true. These go really well as snacks and in lunchboxes. They don’t take much time to cook and are a healthier option for many of the vada recipes that I make not so frequently because they are fried. I bought my cast iron paniyaram pan a few months back and since then I have been experimenting with a number of recipes.
Sharing my paniyaram recipe:
Ingredients:
2 cups idli batter or rava idli batter
1 small onion finely chopped
2 tbsp. carrot grated
1-2 small green chilli finely chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. curry leaves finely chopped
1 tbsp. dill finely chopped (optional)
1 pinch asafetida or hing
oil for frying
Recipe
Mix all the ingredients in your idli batter gently. In case, there is no salt or less salt, add some more. I used tomato too. You can avoid if you don't like or if you will be consuming the paniyaram later.
Now heat your paniyaram pan and grease with oil. Once medium hot, pour the batter to cover ¾th of each cavity.
Cover and cook for about 2-3 minutes till the bottom side becomes crunchy.
Now flip them using a spoon and cook again till the other side is crunchy as well. Your paniyaram is now ready to serve. Serve hot with chutneys or sambhar.
Pro Tips:
You can poke a toothpick to check if the paniyaram is cooked. The toothpick must come out clean.
You can use any leftover idli, dosa, rava idli or ragi idli batter and make them delicious by making paniayaram. You can also make them with fresh batter.
You can add other grated veggies like beetroot, cabbage etc. as per choice.
Your paniyaram will rise when they are cooking. Hence only fill till ¾th of each cavity.
I use use my masala vada mixture to make paniyaram. You can be creative and try different options. Some people even make their lauki kofte this way instead of frying them.
📖 Recipe Card
Paniyaram Recipe
Ingredients
- 2 cups idli batter or rava idli batter
- 1 small onion finely chopped
- 2 tbsp. carrot grated
- 1 tbsp. ginger grated
- 1-2 small green chilli finely chopped
- 1 tbsp. coriander leaves finely chopped
- 1 tbsp. curry leaves finely chopped
- 1 tbsp. dill finely chopped optional
- 1 pinch asafetida or hing
- oil for frying
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Instructions
- Mix all the ingredients in your idli batter gently. In case, there is no salt or less salt, add some more. I also added some chopped tomato because I was consuming the paniyaram immediately. Otherwise avoid.
- Now heat your paniyaram pan and grease with oil. Once medium hot, pour the batter to cover ¾th of each cavity.
- Cover and cook for about 2-3 minutes till the bottom side becomes crunchy.
- Now flip them using a spoon and cook again till the other side is crunchy as well. Your paniyaram is now ready to serve. Serve hot with chutneys or sambhar.
Notes
Nutrition
Hope you liked this recipe and will try it out. If you liked my paniyaram recipe, I request you to give it a star * rating either on the recipe card or in the comments. Thank you.
You may also like Adai Dosa or lentil crepe
Ragi Dosa or Finger Millet crepe
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Do share with your friends. In case you missed out, here is my list of 11 breakfast ideas you can make in under 30 minutes.
Ramya Abhinand says
YOur pics look so good...this is a favourite at home and I make it very often. WE often prefer a 3 day old idli batter for it as it incorporates the right amount of sourness in it. The cast iron ones are the best, love the hollowness of it. I also make Sabudana appe in a similar way.
Rachna says
Thanks Ramya. I never have 3-day-old idli batter at home to try. 🙂 But yes, it is so versatile to make different things.
Obsessivemom says
We call them appe when we don't put any veggies in them. I had them for the very first time when I came to Pune. They're absolutely delicious. Adding vegetables is a great idea also making kofte this way is such a brainwave. Why didn't it ever strike me!!
A friend makes a sweet version with suji. That never turned out right for me.
Rachna says
You must put veggies. It tastes really nice with it. I also got initiated to them when I came here. I have heard about the sweet one but never made it till now. The savoury ones are pretty nice.
Soumya says
I love paddu as does my husband! It is so easy to make and delicious! I use a lot of vegetables in it although I do not add tomatoes to it! Add a lil sweet corn to it, it tastes amazing! 😀
Rachna says
Will try with sweet corn too next time. 🙂
Nabanita Dhar says
I have been thinking of trying this. M likes idly so i was hoping she will not reject these. Now you have given me the necessary push. Will order the tawa soon.
Rachna says
Yes, it will be nice. I think kids like these crunchy things in general.
Vinitha says
Your pictures look so delicious, Rachna. I have to buy a paniyaram pan to try out the recipe.
Rachna says
I have found the paniyaram pan to be so useful. One can make just about anything in it.
Shalzmojo says
Oh this one is a lovely recipe to make Rachna and I quite dig the appe maker ever since I discovered it via FB food group. I use a mix of oats, ragi, and other flours to mix up things and make them. These are quite a hit in my house and I use the appe maker to make sagodana vadas , etc too as the oil used is so so less.
Rachna says
Thanks Shalz. Yes, it is so versatile. Yes, pretty much any flours and veggies can be mixed to make instant snacks. So wonderful.