Authentic Paniyaram Recipe- Sorghum & Urad Dal South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Paniyaram Recipe – Sorghum & Urad Dal South Indian Snack

Introduction

Oh, Paniyaram! These little, golden-brown dumplings are pure comfort food for me. I remember my grandmother making these during festivals, and the whole house would smell incredible. They’re a classic South Indian snack, perfect for a quick breakfast, evening tea, or even as an offering to the gods. This recipe uses sorghum (jowar) and urad dal, giving it a lovely, slightly tangy flavor and a wonderfully fluffy texture. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any paniyaram recipe. It’s a little bit special because we’re using sorghum, which adds a fantastic nutritional boost and a unique taste. It’s also surprisingly easy to make, even if you’re new to South Indian cuisine. Plus, who can resist those adorable little balls of goodness? You’ll be hooked after the first bite, I promise! This recipe yields about 20-22 paniyarams per batch, and I usually make two batches at a time – they disappear quickly!

Ingredients

Here’s what you’ll need to make this delicious paniyaram:

• 1 cup sorghum (jowar)
• 1 cup idli rice
• 0.5 cup unpolished whole white urad dal
• 0.25 teaspoon fenugreek seeds
• 0.5 cup aval / poha (flattened rice)
• 2 cups water (for grinding)
• 1 teaspoon salt
• 4 shallots
• 2 tablespoons fresh shredded coconut
• 1 sprig curry leaves
• 0.5 teaspoon cumin seeds
• 1 green chilli
• 3 sprigs coriander leaves
• Sesame oil (for cooking)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Sorghum (Jowar) – Nutritional Benefits & Regional Use

Sorghum, or jowar, is a powerhouse of nutrients! It’s gluten-free, rich in fiber, and has a lower glycemic index than rice. In many parts of India, especially in Maharashtra and Karnataka, sorghum is a staple grain. Using it in paniyaram adds a lovely nutty flavor and a slightly coarser texture that I really enjoy.

Urad Dal – Choosing the Right Type (Whole White vs. Split)

We’re using unpolished whole white urad dal here. It’s important to use whole urad dal for the best fermentation and texture. Split urad dal (urad dal chilka) won’t give you the same fluffy results. Make sure your dal is fresh too – older dal might not ferment as well. About 125 grams of urad dal is equivalent to ½ cup.

Aval/Poha – The Role of Flattened Rice in Texture

Don’t skip the aval/poha! Flattened rice adds a wonderful lightness and helps create that signature crispy exterior. It also helps with fermentation. If you can’t find aval, you can substitute it with a little bit of cooked rice, but the texture won’t be quite the same.

Fenugreek Seeds – Flavor Profile & Traditional Significance

Just a tiny bit of fenugreek seeds goes a long way. They add a subtle bitterness that balances the flavors beautifully. Fenugreek is also considered auspicious in many Indian traditions and is often used in festive dishes.

Sesame Oil – Authenticity & Aroma

Sesame oil is the oil to use for paniyaram. It imparts a distinct aroma and flavor that’s essential to the authentic taste. You can use gingelly oil too, which is essentially the same thing.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, combine the sorghum, idli rice, urad dal, fenugreek seeds, and poha in a large bowl. Add plenty of water to cover them and soak for at least 4 hours, or even overnight.
2. Drain the soaked ingredients completely. This is important for the right batter consistency.
3. Now, grind the drained ingredients with 2 cups of fresh water until you have a very smooth batter. It should be similar to a dosa batter.
4. Add the salt and mix well. Cover the batter and let it ferment for 6-8 hours, or until it’s doubled in size. The fermentation time will depend on the weather – warmer temperatures mean faster fermentation.
5. While the batter is fermenting, let’s make the masala paste. Grind the shallots, coconut, curry leaves, cumin seeds, and green chilli together into a coarse paste.
6. Once the batter has fermented, gently mix in the masala paste and chopped coriander leaves.
7. Heat a paniyaram pan over medium-low heat. Add a little sesame oil to each mold.
8. Pour the batter into the molds, filling them about ¾ full.
9. Cook for about 2 minutes per side, or until golden brown and crispy. Flip carefully with a spoon or skewer.
10. Serve hot!

Expert Tips

• Don’t overmix the batter after fermentation. Gentle is key!
• Make sure your paniyaram pan is well-heated before adding the oil and batter.
• If the paniyaram are sticking to the pan, add a little more oil.
• For extra crispy paniyaram, add a teaspoon of rice flour to the batter.

Variations

• Vegan Paniyaram: This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.
• Gluten-Free Paniyaram: This recipe is already gluten-free thanks to the use of sorghum and rice.
• Spice Level Adjustment: If you like it spicy, add another green chilli to the masala paste. Or, for a milder flavor, remove the seeds from the chilli.
• Festival Adaptations (Ganesh Chaturthi, Krishna Jayanthi): During Ganesh Chaturthi, I sometimes add a pinch of turmeric to the batter for a vibrant yellow color. For Krishna Jayanthi, I like to make mini paniyaram – they’re perfect for little hands!

Serving Suggestions

Paniyaram is best enjoyed hot, straight off the pan! They’re delicious with:

• Coconut chutney (my personal favorite!)
• Kaara chutney (spicy peanut chutney)
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover paniyaram can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster oven to restore their crispiness. You can also freeze uncooked batter for up to a month.

FAQs

What is the best way to ferment the batter for Paniyaram?

Keep the batter in a warm place, covered loosely. Avoid disturbing it during fermentation. The ideal temperature is around 80-85°F (27-29°C).

Can I use a different type of rice instead of Idli rice?

You can try using parboiled rice, but the texture might be slightly different. Idli rice is specifically chosen for its soft and fluffy texture.

What is the purpose of adding Aval/Poha to the batter?

Aval/poha adds lightness and helps create a crispy exterior. It also aids in fermentation.

Can I make Paniyaram without a Paniyaram pan?

You can try using a mini muffin tin, but it won’t give you the same shape or texture. A paniyaram pan is really the best tool for the job!

How do I adjust the consistency of the Paniyaram batter?

If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

What chutneys pair best with Paniyaram?

Coconut chutney and kaara chutney are classic pairings. Sambar is also a great option!