Paniyaram is an easy south Indian breakfast or snack recipe which is specially prepared in appam maker with the fermented dosa batter. This is also known as punugulu, gunta ponganalu, paddu, guliyappa. The paniyaram is crisp on the outside and soft on the inside.
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For preparing this paniyaram firstly we need an appam maker can also be called as appe pan, paniyaram chatti, appam patra which has small moulds. The fermented dosa batter
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To prepare the paniyaram in simple steps take the fermented dosa batter. How to prepare dosa batter I have shared in the previous post. Add the tempering mixture to the batter(mixed with tempering seeds, chopped curry leaves, ginger, onions and green chillies). Add salt and baking soda mix well. Heat the appam maker pour oil and batter fry on both sides and serve.
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Paniyaram Video:
Paniyaram recipe card:
The delicious paniyaram snack crisp on the outside and soft on the inside. The fermented dosa batter mixed with tempering mixture and fried in the appam maker which has small moulds.
- dosa batter – 2 cups
- oil – 2 spoons
- salt – 1 teaspoon
- baking soda – 2 pinches
- oil – 2 spoons
- tempering seeds – 2 spoons
- chopped curry leaves – 2 strings
- finely chopped ginger – 1 spoon
- chopped onions – 1
- finely chopped green chillies – 2
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Take a bowl to add 2 cups of fermented dosa batter(can also add idli batter).
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Heat a pan add 2 spoons of oil.
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Add 2 spoons tempering seeds, chopped curry leaves and finely chopped ginger.
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Mix well let them splutter.
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Add chopped onions and finely chopped green chillies.
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Mix well and fry for a minute.
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Switch off the flame. Take all the tempering mixture into the dosa batter.
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Mix well and add required salt and baking soda
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Pour a few drops of water according to the thick consistency of the batter. Mix well all the batter.
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Heat the non-stick appam patra over a medium flame. Take the special paniyaram chatti or appe pan .
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Drizzle few drops of oil in each mould.
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Pour a spoon or sufficient batter in each mould of appam maker.
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Close the lid and cook for 2 minutes over a medium flame.
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Gently flip on another side close the lid and cook for 2 more minutes.
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Turn twice for uniform cooking till the golden spots appear.
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Take the paniyaram or punugulu into the tissue to remove the excess oil.
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Serve the hot paniyaram as a snack or breakfast with any chutney or kara podi
Step by step procedure for paniyaram:
Preparing batter:
Take a bowl to add 2 cups of fermented dosa batter(can also add idli batter). For preparing dosa batter to check out the dosa recipe.
Tempering:
Heat a pan add 2 spoons of oil.
Add 2 spoons tempering seeds, chopped curry leaves and finely chopped ginger.
Mix well let them splutter. Add chopped onions and finely chopped green chillies. Skip the green chillies if your serving for children. Mix well and fry for a minute.
Switch off the flame. Take all the tempering mixture into the dosa batter. Mix well
Add required salt and baking soda. can skip baking soda if you won’t like.
Pour a few drops of water according to the thick consistency of the batter. Mix well all the batter.
Making paniyaram
Take the special paniyaram chatti or appe pan. Heat the non-stick appam patra over a medium flame.
Drizzle few drops of oil in each mould.
Pour a spoon or sufficient batter in each mould of appam maker.
Close the lid and cook for 2 minutes over a medium flame.
Gently flip on another side close the lid and cook for 2 more minutes.
Turn once or twice for uniform cooking till the golden spots appear.
Take the paniyaram or punugulu into the tissue to remove the excess oil.
Serve the hot paniyaram with any chutney or kara podi(dry chilli powder serving in breakfast). For more interesting recipes. Subscribe to my official YouTube Channel.
