Paniyaram is a type of dumpling popular in South India. It is usually made with idli or dosa batter of lentils and rice and can be made savoury or sweet.
Paniyaram is made in a special paniyaram pan with holes in which the batter is poured.
Interestingly, the Danes also have a similar dish called aebleskiver, a type of sweet pancake made in a special pan with round dents.
These cute dumplings are a recent discovery of mine after I was given a paniyaram pan by my beloved members on our annual meetup in scenic Kerala. I have had lots of fun experimenting with conventional and unconventional recipes.
most of my recipes have been savoury although I did try the sweet Danish version by adapting this recipe
In this post, I want to share with you one of my more unconventional paniyaram recipes. You can also think of them as savoury aebleskiver!
1 cup mixed cereal of your choice (I used a combination of black eyed beans, chickpeas, black bengal gram/desi chana, fenugreek, whole wheat, brown rice and pearl millet/bajra)
2-3 tablespoons chickpea flour and/or rice flour and/or semolina (optional but I find that it gives some texture)
Half head of cauliflower
A spoonful of minced ginger and green chillies (or according to taste)
1 teaspoon turmeric
Salt to taste
1 tablspoon oil
- Soak the mixed cereal for 10-12 hours.
- Grind the cereal with water very finely, making sure it is of pouring consistency.
- Leave the batter to ferment in a warm place for 8-10 hours. (If you want to skip this step, please see Tips below.)
- Finely chop the cauliflower, tomatoes and onions. Holes in the paniyaram pan are small so you want to make sure that the vegetables are very finely chopped. If you have a manual or an electric chopper, you can use that instead of a knife.
- When ready to cook, put the paniyaram pan on high heat.
- Mix the batter with the remaining ingredients.
- Reduce the heat to minimum and pour the batter in the holes using a spoon.
- Add a drop of oil on each paniyaram.
- Cover and cook on minimum heat for 10 minutes.
- Flip over, leave it open and cook for further 10 minutes.
- Once cooked, they will come out loosely from the holes. Serve with some hot sauce like the extra hot Tobasco.
- If you don’t have time or the right climate to ferment the batter, use it as is. Just add a pinch of bicarbonate of soda (Eno).
- Fenugreek seeds are optional. I add them since, apart from being good for health, they aid the fermentation process.
- Please don’t use kidney beans as part of your mixed cereal combination since they contain a toxic agent called lectin. As a result, they have to be cooked before being used in any recipe.
- Even if you don’t have paniyaram pan, you can try out this recipe. Simply make pancakes instead
paniyaram batter is very forgiving; if it is too thin or insufficient you can add semolina or any other flour like ragi flour
in case you have left over batter, refrigerate it and use it the next day to make more paniyarams or dosa like pancakes
- Vegetarian ‘chicken’ pakora (chillisageandlemon.wordpress.com)
- Salty Aebleskiver with Cheese Filling (danskmadpaaengelsk.wordpress.com)
- Aebleskiver with Duck (danskmadpaaengelsk.wordpress.com)