Description
A delightful South Indian dish made of small, golden-brown crispy balls filled with a spiced mixture of onions, curry leaves, and coconut, perfect for breakfasts, snacks, or brunch gatherings.
Ingredients
Scale
- 1 tablespoon oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 6–8 curry leaves
- ½ cup finely chopped onions (about 1 small onion)
- 1 teaspoon finely chopped green chilies (adjust to taste)
- ¼ cup grated carrot
- 2 tablespoons grated fresh coconut
- 3 cups idli or dosa batter
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ¼ teaspoon asafetida (hing) — omit for gluten-free if desired
- 1 teaspoon salt (or to taste)
- Oil for cooking (about 1–2 tablespoons extra, depending on pan and number of cavities)
Instructions
- Heat 1 tablespoon oil in a small pan over medium heat.
- Add mustard seeds, cumin seeds, and curry leaves. Let them crackle for about 4–5 seconds.
- Add onions, green chilies, grated carrot, and fresh coconut. Fry for 3–4 minutes until fragrant.
- Remove from heat and let the tempering cool slightly.
- In a large mixing bowl, add the idli/dosa batter and stir in the cooled tempering mixture.
- Add cilantro, asafetida, and salt. Mix well without overmixing.
- Heat a paniyaram pan over medium heat. Brush oil into each cavity.
- Pour batter into the cavities until almost full.
- Cover the pan and cook for 3–4 minutes until the bottoms are crisp.
- Turn each paniyaram and cook for another 2–3 minutes until browned and cooked through.
- Remove and repeat until all batter is used.
Notes
Best consumed within 6–8 hours for optimal texture. Store cooked paniyarams in an airtight container for 2–3 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg