Is Mixed Paniyaram healthy?

Yes, Mixed Paniyaram is generally considered a healthy dish. The batter is fermented, which is good for gut health. It's packed with vegetables and protein from lentils. It is also shallow-fried with minimal oil compared to deep-fried snacks.

Can I make paniyaram without a paniyaram pan?

While a special paniyaram pan (appe pan or aebleskiver pan) gives the signature round shape, you can make a similar dish by making small, thick pancakes (uttapam) on a regular flat pan (tava).

Why is my paniyaram sticky or raw inside?

This usually happens if the heat is too high. The outside cooks and browns quickly, leaving the inside raw. Cook on a consistent low to medium flame and cover with a lid during the first half of cooking to ensure it steams and cooks through.

How do I store and reheat leftover paniyaram?

Store leftover paniyaram in an airtight container in the refrigerator for up to 2 days. To reheat, you can pan-fry them for a few minutes until crisp, or microwave them for 30-45 seconds, though they will be softer.

Home / Recipes / south_indian / Mixed Paniyaram

south_indianEasyveganvegetariandairy freenut free

Mixed Paniyaram

RATING

4.6/5(117)

TASTE SCORE

8/10

Savory, fluffy, pan-fried dumplings made from fermented rice and lentil batter, studded with finely chopped vegetables and aromatic spices. A popular South Indian breakfast or snack, perfect with coconut chutney.

PREP

15m

COOK

20m

SERVES

6 PIECES

381 cal

SERVINGS

INSTRUCTIONS

6 steps. 20 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Batter Base
- b.In a large mixing bowl, combine the idli batter with the finely chopped onion, grated carrot, green chilies, grated ginger, and chopped coriander leaves.
- c.Gently fold the vegetables into the batter until just combined. Do not overmix.
2
Step 2
- a.Create the Aromatic Tempering (Tadka)
- b.Heat 1 tbsp of sesame oil in a small pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely.
- d.Add the urad dal and chana dal. Sauté for about 45-60 seconds, stirring continuously until they turn a light golden brown.
- e.Add the curry leaves and hing. Sauté for another 10-15 seconds until the leaves are crisp.
3
Step 3
- a.Combine and Rest the Batter
- b.Carefully pour the hot tempering mixture over the batter.
- c.Add salt to taste, keeping in mind if your batter is already salted.
- d.Mix everything well to incorporate the tempering evenly. Let the batter rest for 5-10 minutes for the flavors to meld.
4
Step 4
- a.Cook the Paniyaram
- b.Place a paniyaram pan (appe pan) on the stove over medium heat. Add a few drops of the remaining sesame oil into each mold.
- c.Once the pan is hot (a drop of batter should sizzle), reduce the heat to low-medium. Pour the prepared batter into each mold, filling it up to about 3/4 full to allow space for it to rise.
- d.Cover the pan with a lid and cook for 2-4 minutes. The top should look set and the edges will start to turn golden brown.
5
Step 5
- a.Flip and Finish Cooking
- b.Uncover the pan. Using a wooden skewer or a special paniyaram turning stick, gently flip each paniyaram over.
- c.Drizzle a few more drops of oil around each one if needed for extra crispiness.
- d.Cook uncovered for another 2-3 minutes until the other side is also golden brown and crisp.
- e.Remove the cooked paniyaram from the pan and repeat the process with the remaining batter.
6
Step 6
- a.Serve
- b.Serve the Mixed Paniyaram hot, straight from the pan, with coconut chutney, tomato chutney, or sambar.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, use slightly sour, well-fermented idli or dosa batter.
2
Ensure the paniyaram pan is adequately heated before pouring the batter to prevent sticking and ensure a crispy exterior.
3
Cook on a consistent low to medium flame to ensure the paniyaram cooks through to the center without burning the outside.
4
Do not overfill the molds, as the paniyaram will puff up while cooking.
5
For a healthier version, you can minimize the oil or use a good quality non-stick pan.

RECIPE VARIATIONS

Adapt it for your goals.

Sweet Paniyaram

Omit the savory vegetables and spices. Instead, add grated coconut, crushed cardamom, and melted jaggery to the batter for a sweet treat.

Cheese Paniyaram

Add a small cube of mozzarella or processed cheese into the center of each paniyaram after pouring the batter. A favorite with kids!

Millet Paniyaram

Substitute the regular rice and lentil batter with a batter made from millets like foxtail millet (thinai) or finger millet (ragi) for a nutritious twist.

Spinach and Corn Paniyaram

Add finely chopped spinach and sweet corn kernels to the batter for a different flavor profile and added nutrients.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Promotes Gut Health

The use of fermented rice and lentil batter introduces beneficial probiotics, which aid in digestion and promote a healthy gut microbiome.

muscle

Good Source of Protein

The lentils (urad dal) in the batter provide a good amount of plant-based protein, which is essential for muscle repair and overall body function.

carrot

Rich in Fiber and Nutrients

The addition of vegetables like carrots and onions increases the fiber content, which helps in digestion and provides essential vitamins and minerals.

QUESTIONS?

Frequently asked questions

A single serving of 6 Mixed Paniyaram pieces contains approximately 320-350 calories, depending on the amount of oil used and the specific batter composition.

PAIRS WELL WITH

Complete meals featuring this recipe

fusion·5 min·347 cal

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Mixed Paniyaram

For 4 servings

6 steps. 20 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6