Crispy Paniyaram: South Indian Rice & Lentil Cakes

25 minutes

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Crispy Paniyaram: South Indian Rice & Lentil Cakes - Plattershare - Recipes, food stories and food lovers

4.50 from 4 votes
IndianSouth Indian

About Crispy Paniyaram: South Indian Rice & Lentil Cakes

Discover the delightful world of Paniyaram, crispy-on-the-outside, soft-on-the-inside rice and lentil cakes! These savory delights are traditionally cooked in a special paniyaram pan (also known as an æbleskiver pan) creating perfectly formed, golden-brown spheres.
This recipe uses readily available ingredients and is perfect for breakfast, a snack, or a packed lunch. The batter is easily customizable, allowing you to experiment with your favorite vegetables.
Serve these delicious Paniyaram hot with your favorite chutney – coconut chutney is a classic pairing! Prepare to be amazed by the amazing flavor and texture.
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Recipe Time & More

Prep10 minutes
Cook15 minutes
Total25 minutes
Calories74 kcal
Serves12
Served AsBreakfastSnacks
Recipe TasteSaltySavourySpicy

Ingredients
 

Batter Ingredients

  • 1.5 cup Idli Batter homemade or store-bought
  • 1/4 cup Peas fresh or frozen, green
  • 1/4 cup Carrot finely shredded
  • 1 tsp Ginger finely chopped
  • 1 Chili adjust to taste, finely chopped, green
  • 2 tbsp Coriander cilantro, finely chopped
  • 1/2 tsp Salt to taste

Tempering Ingredients

  • 2 tbsp Oil vegetable or coconut oil
  • 1 tsp Mustard Seeds
  • 2 tsp Lentils black, split black lentils (also known as split pigeon peas)
  • 2 tsp Chickpea split chickpeas
  • 1/4 tsp Asafoetida hing (optional)
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Instructions
 

Prepare the Batter

  • Combine the idli batter, green peas, shredded carrot, chopped ginger, green chili, coriander, and salt in a bowl. Mix well and set aside.

Make the Tempering

  • Heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.

Combine and Cook

  • Add urad dal and chana dal to the hot oil. Fry until golden brown. Stir in asafoetida (if using) and cook for 5-10 seconds. Remove from heat and add the tempering to the batter. Mix thoroughly.

Cook the Paniyaram

  • Heat a paniyaram pan or æbleskiver pan over medium-low heat. Lightly grease the cavities with oil.

Fill and Flip

  • Fill each cavity about ¾ full with batter. Cover the pan and cook for 1-2 minutes, or until the bottom is golden brown and the top is set. Carefully flip and cook for another 30 seconds to 1 minute, or until cooked through.

Serve

  • Remove the paniyaram from the pan and serve hot or at room temperature with your favorite chutney and chai.

Recipe Notes

Expert Tips for Perfect Paniyaram

  • For extra fluffy paniyaram, let the batter rest for at least 30 minutes after mixing.
  • Don't overcrowd the pan; this will lower the temperature and result in soggy paniyaram. Cook in batches if needed.
  • Adjust the cooking time based on your stovetop and the type of pan you're using. Cast iron pans often require slightly less cooking time.
  • Experiment with different vegetables! Onions, bell peppers, and spinach are all great additions to the batter.

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4.50 from 4 votes

Recipe Nutrition

Calories: 74kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.003gSodium: 55mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 1068IUVitamin C: 2mgCalcium: 6mgIron: 0.2mg

Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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