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 with leftover idli or dosa batter! 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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0 thoughts on “Paniyaram (Savory)

  1. I made this batter just now … cant wait to try … will be back once i finish eating 😀
    Thank you hetal and anuja … u rock!!

  2. I made this today using the the same technique, less yogurt and it turned out to be very very tasty:) thanks for another super recipe. Now i can add one more item to my list of “things i can cook well”:)

  3. one more gr8 recepie i luv this item….i don’t hav this pan bt i think i can get it in target just one question i hav a foil stove in my apartment can i keep the pan on this stove n make this recepie….

  4. hi hetal n anuja

    can you tell me what else can u make in this paniyaram pan. any kind of batter thats leftove u can make things.

  5. I tired to get a Paniyaram dish just like yours which is really cute but just can’t find them any where online or shops.Did you get yours in TX or any other store ?

  6. Hi Hetal/Ajnuja,

    Wonderful recipe. Could you teach how to make idli’s and dosa batters. In my case they don’t ferment good. It would be great if you share these recipes with us.

  7. I have always seen this pan in hyper marts and not known what they were for…well thanx for enlightening me!
    Next addition to my kitchen will most definitely be the panniyarram pan and the recipe tried asap.
    Great utilization of the leftover batter as well…:)

  8. wow wonderful recipe but unfortunately im not able to ferment the batter in uk,always a flop show.thats y i made this instant version,1/2 cup semolina,1/2 cup dahi,2 to 3 tbs water,green chillies to taste,grated ginger,and seasoning,tadka,just mix all and make it immediately.

    1. I have a similar but funny problem! Dosa batter ferments but idli batter does not in my case! I have no clue why that is!

  9. That was an excellent video. This reminds me of a dutch preparation called “Aebleskivers”. The Aebleskiver pan is very similar to the Paniyaram pan, and is prepared in almost the same fashion with pancake batter. A cool piece of trivia… the first aebleskivers were cooked after battle on shields that were dented from taking repeated blows from weapons. It was the origin of the Aebleskiver.

    You can see Aebleskivers being made in Solvang CA today. You will see how similar it is to the Paniyaram.

    Thanks for the videos. Happy Eating!!!

  10. H & A, basically south indians make paniyaram with paniyaram batter or with left over idly batter. But its new for me using Semolina in the batter. Semolina would be a great idea. But if you are using semolina you are supposed to add some Baking soda to get cooked evenly and to get the soft texture. This is just my suggestion.

  11. Hi, Hetal and Anuja
    I like your green color pan. i appriciate if you please tell me where can i buy.

  12. Hi H&A,
    can i make this with ur rava idli receipe?second important thing is which brand’s (or company’s)measuring cups (dark red colour)u have used in this recipe?pls answer.regards

    1. Hi Parul,
      We have not tried but don’t see any reason why it would not work.
      Measuring cups and spoons – kitchenaid.
      Hope that helps.

  13. Hii Hetal and Anuja

    Your recipes are wonderful. and most of them are simple to cook yet delicious . I tried most of ur recipes and they turned out really really good. love ur tips which helps us a lot.
    a small suggession would it be possible for u guys to mention calories along with the recipe so that it would be helpfull for weight watchers

    Once again thanx a lot for your wonderful recipes.

    1. Hi Sree,
      From time to time, we have considered doing that but unfortunately, it is not as easy as it sounds. We are still trying to see if we can somehow implement that.
      Thanks for the feedback.

  14. Hey all,
    Thanks for the replies.
    I did manage to fine one of those but, is not bottom of the pan supposed to be flat? If it is not then how does it provide even heat?

    I would really appreciate anyone’s reply.

  15. Since I am not always so lucky with recipes, with much trepidation I decided to have another go at the paniyarams , eventually I did get the result I wanted, it didnot batter my olfactory senses & this was so lip smackingly good that I pursued with delight in making potato patties,& other little snacks.
    I thank you both very much & always looking forward to new ideas on your site.

  16. Hi Hetal and Anuja

    Another wonderful recipe. Just felt like pulling out two from ur skewers and put into my mouth .. wow … I thought this recipe required a lot of oil .. like almost deep frying .. but this is nice … yummy … and as Hetal said “CUTE” .. really … Thanks… can’t wait to make it …

  17. Hi Hetal and Anuja

    My 3 year old loves this and i make these more or less every week. Add soaked chana dal (soaked in cold water for 10min), drain the water and add the dal to the batter. It gives that added crunch and tastes wonderful.

  18. hey hetal and anuja

    i have gone through so many websites (for cooking)but i never come across anything like urs. i dont know but ur receipes are easy and its really tempting to do everything.

    i have tried many of ur desset and everyone keep on asking how can u do that and all the credit goes to u and everyone started using ur website. thanks a ton both of u.

    keep smiling

  19. hey hetal and anuja ,
    I am new to your website ,but i have tried lots of your dessert and really they are so yummy ,i was looking for this recipe …thanks for sharing guys are great and cooking was awesome …keep up the good work ..
    cheers ,
    silva .

  20. hi Hetal andANUJA,nice recipe ,will try it soon .would you guysbe able to do a video on KAJU ANJEER ROLLS,a sweet? be very much all your fantastic recipes and your happy smiling faces!!keep up the good work
    kamla masalawalla NZ

  21. I was excited as usual seeing the recipe update..this time cause it was something i always made.My paniyarams has always been a hit in parties.I add chopped onions,Carrots and cilantro.No seasoning.No oil.I have never used oil till date.The paniyaram tawa that i have is non-stick,Prestige brand bought from india.since i have never used oil,it is almost like turns golden brown on one side.I just have to flip the tawa onto a plate and all the paniyarams come off easily.u have to cook on low flame and cover the tawa with a i guess my paniyarams are really the low calorie once.its been a big hit always served with Tomato chutney.Thanks -Liji

  22. Wow, looks really really good…and I have the very same griddle u guys have used to make this. I also have some idli batter left and I am going to make and serve this today as an evening snack to my in-laws. Great going guys. Would prefer some dosa recipes as well, especially masala dosa.

  23. Hi H & A,
    I have tried a loooooooottttttttttt of recipes from your site, and enjoy each and every one.. This paniyaram is amazing! I have done this so many times 🙂 Haven’t added the yoghurt and semolina though.. Will give it a try..

    Can you please give a recipe for the sweet paniyaram?

  24. I make aebleskivers with this pan, but I would love to try an indian-style sweet version. Anyone have a recipe?

    1. There is some recipe which has jaggery (brown sugar) in it. Some make a puree of over ripe bananas with a mix. IT is mildly sweet dish.

    1. I don’t think that words Shazia. Baking has a lot to do with AP flour in it and this has none. Not sure though !

  25. U girls are making me short of words. Love u girls. U both are a deadly combo. Thank u so ver much. I cannot wait to try these.

  26. What if i add only yogurt and no suji? will it taste the same? looks great. the pan has seven holes and the ones of the skewers has only six:) someone’s gobbled one up before the video could get over?:)

  27. Hey Hetal and Anuja,
    Another great Recipe….

    Where can I buy the paniyaram pan though?

    I live in NJ if that helps with your answer…

    Thanks again..

    1. You should get it in target or amazon. Buy the non stick one which personally speaking is better than cast-iron. It is commonly called aebleskiver pan.

  28. Wow…I make way of making is little different..I dont add semolina..I wanna try with semolina next time..I am sure it will taste wonderful…thanks again H&A ..

  29. Wow…I had these as a kid. We call this appe and somehow it never turned out right when I made it. Now I have the exact measurements and I am going to try this right away. Thanks a lot for this.

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