Corn Paniyaram

Corn Paniyaram, Makka chozha paniyaram


  • Corn kernel – 1 cup
  • Idly batter– 3/4 cup
  • Onion- 1
  • Green chili- 2
  • Curry leaves- few
  • Coriander leaves- 2 sprig
  • Cumin seeds- 1 tsp
  • Mustard seeds and Urad dal- 1 tsp
  • Oil and Salt- as required


  1. Soak Corn kernel for 12 to 15 hours. Then grind Corn with Cumin seeds and make batter (like dosa batter).
  2. Finely chop Onion, Green chili, Curry leaves and Coriander leaves.
  3. Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it splutters, add Green chili and fry till it turns white in color. Then add Onion, fry for a min and remove from heat.
  4. Mix Corn batter, Idly batter, fried items, Curry leaves and Coriander leaves.
  5. Heat the paniyaram pan, leave few drops of Oil in each hole, and then pour the batter in each hole carefully.
  6. Keep the stove in medium flame. Once the paniyaram is cooked on that side, turn it to the other side carefully.Cook till its done.

Goes well with:Chutney and Podi

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