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In this episode of the tastes of india podcast we are going to show you a south indian recipe called Masala Paniyaram recipe which is a very simple recipe and can be made with left over idli batter..
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Masala Paniyaram Recipe is a quick and delicious South Indian breakfast dish made with fermented rice batter. It goes by many names depending on the region.
Kuzhi Paniyaram in Tamil Nadu, Kara Paniyaram when it’s made spicy, and Appe in Maharashtra. All versions are equally tasty and are a great way to use up leftover idli dosa batter.
About Masala Paniyaram Recipe:
Masala Paniyaram is a traditional South Indian snack and one of the easiest leftover idli batter recipes that transforms simple fermented batter into something exciting and flavorful.
The base is made from the same idli or dosa batter, but when combined with spices and aromatics like mustard seeds, curry leaves, and onions, it turns into a completely different dish.
This dish gets its signature look from the paniyaram pan (also called appe pan), which helps create evenly cooked, round dumplings that are crispy outside and fluffy inside.
Made using a tempered mix of mustard seeds, asafoetida, curry leaves, green chillies, and shallots or onion, it’s a dish packed with South Indian flavors in every bite, whether you’re serving it as breakfast, tiffin, or evening snack.
It’s also highly customizable, you can keep it plain, spice it up as kara paniyaram, or add vegetables to make it colorful and nutritious.
Whether you’re craving something quick for breakfast or want to serve a fun evening snack with chutney, this is one of the easiest and most versatile South Indian Breakfast Recipes.
If you’re looking for a simple way to make paniyaram with dosa batter, this recipe is perfect for transforming leftovers into a wholesome dish.
We all love masala paniyaram along with onion tomato chutney. It also tastes good with coconut chutney recipe.
Serving Suggestion:
Masala Paniyaram pairs wonderfully with:
Coconut chutney
Tomato onion chutney
Idli podi with sesame oil or coconut oil or ghee
Green coriander chutney
You can also pack it in your kid’s lunch box with a side of ghee or butter.
Storage Suggestion:
Best enjoyed hot and fresh
You can refrigerate the batter for 1–2 days
Leftover cooked paniyaram can be stored in an airtight box and lightly reheated, but it tastes good when fresh.
Pro Tips:
Always use well-fermented batter for the best taste
If the batter is too thick, add a spoonful of water
For extra flavor, add a pinch of hing and chopped curry leaves
You can brush ghee instead of oil for kids
Why You Should Make This Recipe:
Perfect way to use leftover idli dosa batter
Quick and easy to make
Great for South Indian breakfast recipes
Healthy and filling
Kids love it with a touch of ghee
Known by many names: Masala Paniyaram, Kara Paniyaram, Kuzhi Paniyaram and Appe
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Basic Ingredients Used in this Recipe:
Idli or Dosa Batter: This is the base of the recipe. A well-fermented batter gives the paniyaram its soft texture inside and a slight crispness outside. It also adds a mild tangy flavour that enhances the taste.
Onion: Adds crunch and a slight sweetness when cooked. It gives a nice bite and balances the softness of the batter.
Curry Leaves: These bring a beautiful aroma and a traditional South Indian flavour. They also help in digestion and are often used in tempering.
Mustard Seeds: Used for tempering, they add a nutty flavour and light crackle to the paniyaram. A small ingredient but full of impact.
Green Chilli: Brings a gentle heat and spice. You can adjust the quantity as per your taste, or skip if making for kids.
Asafoetida: Adds a deep, savory aroma that brings all the flavors together. Even a small pinch gives a strong taste similar to onion or garlic. It also helps with digestion and makes the paniyaram easier on the stomach.
Coriander Leaves: Adds freshness and color. The mild citrusy notes of coriander brighten up the flavour of the paniyaram.
Salt: Brings out the taste of all other ingredients. Since the batter might already have salt, add carefully as needed.
Oil: Used for greasing the paniyaram pan. It helps the paniyarams cook evenly and turn crisp and golden without sticking.
Paniyaram Recipe With Idli, Dosa Batter
Ingredients
- 2 cups Idli or dosa batter
- 1/2 tsp Mustard seeds
- Curry leaves a few
- 1/4 tsp Asafoetida
- 1/3 cup Shallots/big onion finely chopped
- 1-2 no Green chillis finely chopped
- 3 tbsp Coriander leaves finely chopped
- 1/2 tbsp Oil also to shallow fry
- Salt to taste
Instructions
- Heat 1/2 tbsp oil in a small pan over medium flame.
- Add mustard seeds.
- Once the seeds starts crackling add curry leaves and fry for few seconds.
- Now add chopped onion and green chilli.
- Saute until onion turns light pink.
- Turn off the flame and let the mixture cools down.
- Take a large bowl, add idli batter to it.
- Add onion mixture, coriander leaves and salt to taste. Mix well.
- The batter should not have runny consistency like dosa batter, neither it should be too thick like idli batter.
- Add little water, if the mixtue is too thick.
- Now heat paniyaram pan over medium flame.
- Add few drops of oil in each round mould.
- Pour a spoonful of batter into each one. (fill only until 3/4 of the each mould).
- Cover it with a lid or plate and cook over medium flame for around 2-3 minutes or until bottom surface turns light golden brown.
- Remove the lid and flip each paniyaram using a fork and spoon.
- Cook another side for about a minute until the bottom surface turns light golden.
- Remove them using a spoon and transfer to a plate.
- Serve hot along with coconut chutney, onion tomato chutney or you can also serve it with Idli podi.
Nutrition
Frequently Asked Question About this Kuzhi Paniyaram Recipe:
Can I make this without a paniyaram pan?
You can try making small dumplings on a tawa, but the texture will differ.
Is this the same as kara paniyaram or appe?
Yes! All three are regional names for this spiced version of paniyaram.
Can I make it with fresh batter?
Yes, but fermented or slightly sour batter gives the best taste.
Is it good for kids?
Absolutely! Just make it with less chilli and cook in ghee.
Can I add vegetables?
Yes! You can add grated carrot, capsicum, or even beetroot for color and nutrition.
Can I skip onions and still make it?
Yes, you can skip onions and still get great flavor using just curry leaves, chillies, and coriander. You can even make it by just adding salt to it.
What kind of pan should I use to make appe or paniyaram?
A non-stick or cast iron paniyaram/appe pan with round cavities works best to get the perfect texture.
Is this a good travel or tiffin snack?
Yes, masala paniyaram stays soft for hours and doesn’t spoil easily, making it ideal for travel or lunchboxes.
Q: How do I know if the idli dosa batter is well fermented?
It should smell slightly sour and look airy or bubbly. You can also check if it floats in water.
My Recommended Product:
If you like making paniyaram with dosa batter and make it more often then I would suggest the below mention product for you.
You can check out the pan I use below.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
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- High-Quality Cast Iron: Constructed from premium-grade cast iron, this pan offers exceptional heat retention and even heat distribution. It’s ideal for making traditional dishes like paniyaram and appam, ensuring they cook evenly with a perfect texture and golden-brown finish.
- 12 Pits for Efficiency: Designed with 7 individual pits, this pan allows you to cook multiple items simultaneously, making it ideal for preparing a variety of traditional snacks and treats. The efficient layout enables you to prepare a batch of paniyaram or other goodies in one go, saving you time and effort.
- Pre-Seasoned Non-Stick Surface: The pan comes pre-seasoned with a natural vegetable oil coating, creating a non-stick surface that facilitates easy food release and effortless cleaning. The pre-seasoning process enhances the pan’s non-stick properties, reducing the need for excessive oil and making cleanup a straightforward task.
- Non-Toxic Material: Crafted from non-toxic cast iron, this pan ensures a safe and healthy cooking experience. It does not contain harmful chemicals, so you can cook with confidence knowing that your meals are prepared in a safe and environmentally friendly manner.
- Durable and Reliable: Built with sturdy cast iron, this paniyaram pan is designed for durability and long-term use. Its robust construction makes it suitable for daily cooking as well as special occasions, providing consistent performance and reliability in your kitchen.
You Might Also Want to Check Out:
Gun Powder Chutney Recipe
Curry Patta Chutney
How to make Onion Tomato Chutney
Kara Chutney Recipe – Spicy Red Tomato Chutney Recipe
South Indian Coconut Chutney Recipe For Masala Dosa and Idli
Peanut Chutney Recipe
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