Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (2024)

84 Comments

Jump to Recipe

Masala Paniyaramrecipe is a Chettinad dishthat starts off with an idli dosa batter as base. I usually make paniyaram at home for a quick breakfast or have slightly sour leftover dosa batter that needs to get used up. I have tried a few different variations of paniyaram by adding coconut, more chillies, no tempering, etc and this paniyaram recipe I am sharing today is my absolute favourite.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (1)Pin

To get started making your own paniyaram, you need a paniyaram pan which is very easily available in India and, of course, Amazon. While doing my own search to buy a paniyaram pan, I was quite intrigued by the fact that a few different cultures have snacks similar to paniyaram in their cuisine too – the popular aebleskiver from Denmark and Takoyaki from Japan. Takayoki usually has a filling but the concept of cooking or frying them is the same as making paniyaram.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (2)Pin

Anyway thisMasala Paniyaramrecipe serves a a simplest evening snack for me and I hope you get to make this soon and share with your loved ones too.

Check out recipe for dosa batter, Mysore vada, jowar dosa, and masala dosa too, if you are looking for some more recipe ideas and inspiration.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (3)Pin

Masala Paniyaram Recipe

nags

Masala paniyaram recipe or kuzhi paniyaram recipe is a quick Chettinad snack recipe made using dosa batter and added spices in a special pan.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Snacks

Cuisine Indian

Ingredients

  • 2.5 cups of dosa or idli batter
  • 1.5 tsp of oil
  • 1/4 tsp of mustard seeds
  • A generous pinch of hing asafoetida
  • 2 tbsp of chopped onions or shallots chinna vengayam
  • 2 tbsp of grated coconut optional
  • 2 tbsp of chopped coriander leaves or curry leaves
  • 4-5 tbsp of Indian sesame oil for cooking
  • Salt to taste

Instructions

  • Heat the 1.5 tsp oil and add the mustard seeds. When they pop, add the hing and chopped onions or shallots. Fry until light golden brown.

  • Turn off heat and add the coconut, if using.

  • Let the coconut get lightly toasted in the remaining heat and add to the dosa batter along with the chopped coriander leaves and salt to taste.

  • Mix well and set aside. The batter shouldn't be too runny, the consistency of batter for making idli is perfect.

  • Heat the paniyaram pan and fill the each hole up to 1/3 with oil. You can add a bit less if using a non-stick pan.

  • Once the oil is heated, pour enough batter into each hole to fill it. The oil will float to the top and spill over to the other holes. This is fine, paniyara pan is a way of deep frying the items and yet retaining the shape perfectly.

  • Patience is required at this stage. On medium-low heat, cook the paniyaram for a good 3-4 mins until the bottom is nicely browned. Take care to regulate the heat properly otherwise the inside will not cook properly.

  • Once the top of the paniyaram has risen a bit and is no longer too runny, gently flip them with a skewer. Take care while doing this. Once all are flipped over, let the other side cook for 2-3 mins.

  • Once both sides are golden brown, gently remove using the skewer on to serving plates.

Step by step masala paniyaram recipe

Heat the 1.5 tsp oil and add the mustard seeds. When they pop, add the hing and chopped onions or shallots. Fry until light golden brown.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (4)Pin

Turn off heat and add the coconut, if using.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (5)Pin

Let the coconut get lightly toasted in the remaining heat and add to the dosa batter along with the chopped coriander leaves and salt to taste.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (6)Pin

Mix well and set aside. The batter shouldn’t be too runny, the consistency of batter for making idli is perfect.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (7)Pin

Heat the paniyaram pan and fill the each hole up to 1/3 with oil. You can add a bit less if using a non-stick pan.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (8)Pin

Once the oil is heated, pour enough batter into each hole to fill it. The oil will float to the top and spill over to the other holes. This is fine, paniyara pan is a way of deep frying the items and yet retaining the shape perfectly.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (9)Pin

Patience is required at this stage. On medium-low heat, cook the paniyaram for a good 3-4 mins until the bottom is nicely browned. Take care to regulate the heat properly otherwise the inside will not cook properly.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (10)Pin

Once the top of the paniyaram has risen a bit and is no longer too runny, gently flip them with a skewer. Take care while doing this. Once all are flipped over, let the other side cook for 2-3 mins.

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (11)Pin

Once both sides are golden brown, gently remove using the skewer on to serving plates.

Serve paniyaram hot or warm with coconut chutney, tomato thokku (like I did), onion thokku, dosa podi, or even sugar. It’s very versatile!

Notes:
– Add a pinch or two of chilli powder if you want some heat in your paniyaram. I sometimes do this and sometimes don’t
– This recipe was updated and re-posted on December 3, 2014. I also added step by step pictures. Drop me a note if you try to try thismasala paniyaram recipe at home
– For masala paniyaram recipe in Tamil, Telugu, Hindi, Kannada, etc please use the Google translate button in the sidebar

Masala Paniyaram Recipe - Chettinad Masala Paniyaram Recipe - Edible Garden (2024)
Top Articles
Latest Posts
Article information

Author: Mr. See Jast

Last Updated:

Views: 6113

Rating: 4.4 / 5 (75 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Mr. See Jast

Birthday: 1999-07-30

Address: 8409 Megan Mountain, New Mathew, MT 44997-8193

Phone: +5023589614038

Job: Chief Executive

Hobby: Leather crafting, Flag Football, Candle making, Flying, Poi, Gunsmithing, Swimming

Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.