Paniyaram recipe


  • Small onion- 10
  • Onion- 1/2
  • Green chili- 2
  • Cumin seeds- 3/4 tsp
  • Mustard seeds and Urad dal- 1/2 tsp
  • Curry leaves- 2 sprigs
  • Coriander leaves- 2 sprigs

For making batter:

  • Raw rice- 1 cup
  • Idly rice- 1 cup
  • Fenugreek seeds- 1/4 tsp
  • Urad dal- 1/4 cup


  1. Soak all the batter ingredients together for 2 to 3 hrs and make a thick batter (like idly batter).
  2. Add Salt and allow the batter to ferment for overnight in a warm place. It may take up to 6 to 8 hours to ferment.
  3. Finely chop the Small and big onion, Green chilli, Curry leaves and Coriander leaves.
  4. Heat Oil in a pan. Add Mustard seeds and Urad dal, once it splutters add Cumin seeds and Green chilli, fry till the chili become lightly white in color.
  5. Then add the small and big onion fry for a minute.
  6. Pour the fried items, Curry leaves and Coriander leaves to the batter and add some more Salt if required.
  7. Heat the paniyaram pan, leave few drops of Oil in each hole, and then pour the batter in each hole carefully.
  8. Keep the stove in low 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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