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Paniyaram Recipe

This is an easy paniyaram recipe also known as paddu and appe. I love using leftover idli or dosa batter for paniyaram that taste so good.
Course Breakfast | Snack
Cuisine South Indian
Keyword appe, paddu, paniyaram
recipe paniyaram
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 220kcal


  • 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


  • 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.


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.


Calories: 220kcal | Carbohydrates: 33g | Protein: 18g | Sodium: 12mg | Potassium: 79mg | Fiber: 20g | Sugar: 1g | Vitamin A: 1235IU | Vitamin C: 6.7mg | Calcium: 66mg | Iron: 7.6mg