Paniyaram (Savory)

Leftovers are a part of life and we just have to learn to live with them. Changing the look and giving a fresher approach of them heightens the excitement and makes them more enticing. Paniyarams do just that! A fresh and quick make-over and these Cute Paniyarams will vanish in seconds. There are a lot of different varieties and are known by a lot of different names in different regions in South India. To name a few: Paddu, Appe, Guliappa, Gulittu, Gundponglu, Ponganalu, Gunta Gongadalu.

Prep Time: 10 min
Cook Time: 10 min


Leftover Idli or Dosa Batter – approx 3 cups
Salt – to taste
Green Chillies – finely chopped, to taste
Cilantro – finely chopped, to taste
Semolina or Suji – 1/2 cup
Liquid (water from Yogurt or Water or Buttermilk) – as needed
Oil – for seasoning and cooking

For Seasoning:

Oil – 2 tsp
Mustard Seeds – 1/2 tsp
Hing – pinch
Curry Leaves – chopped
Onion – 1/2 med.
Ginger – 1 tsp


1. To the leftover Idli or Dosa batter, add Salt, Semolina, Green Chillies and Cilantro.
2. In a skillet, heat Oil for seasoning.
3. Add Mustard Seeds and let them pop.
4. Add Asafoetida, Curry Leaves, Onions and Ginger.
5. Cook for 1-2 min., add to batter and mix.
6. Add additional liquid if the batter is too thick and not of pouring consistency.
7. Heat and season the Paniyaram Pan.
8. Add a few drops in each mold for cooking.
9. Spoon in batter into each mold and allow it to cook.
10. Once light golden and cooked, flip and allow to cook on the other side.
11. Remove and serve hot with Cononut Chutney, Tomato Chutney or Chutney Powder.

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