Last Updated on 4 months by Neha Deshmukh

Authentic Paniyaram Recipe – Crispy Rice & Lentil Dumplings in Coconut Milk

Introduction

Oh, Paniyaram! These little crispy rice dumplings are pure comfort food for me. I remember my grandmother making these during festivals, and the whole house would smell of cardamom and coconut. They’re a South Indian classic, and honestly, once you get the hang of them, they’re surprisingly easy to make. Today, I’m sharing my family’s recipe with you – a guaranteed way to bring a little bit of South Indian sunshine into your kitchen!

Why You’ll Love This Recipe

Paniyaram isn’t just delicious; it’s wonderfully versatile. They’re crispy on the outside, soft on the inside, and soaked in a sweet, fragrant coconut milk. Perfect as a breakfast treat, a tea-time snack, or even a festive offering. Plus, they’re naturally gluten-free! You’ll love how satisfying it is to create these little bites of joy.

Ingredients

Here’s what you’ll need to make these delightful Paniyaram:

• ½ cup raw rice
• ½ cup whole urad dal (split black lentils)
• 1 cup first coconut milk (about 200ml)
• ⅓ cup milk (about 80ml)
• ¼ teaspoon cardamom powder
• A tiny pinch of salt
• ⅛ cup sugar (about 20g)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Raw Rice Varieties for Paniyaram

I prefer using raw rice – specifically, a short-grain variety like sona masuri. It gives the paniyaram a lovely texture. You could also use parboiled rice, but the result will be slightly different. (Around 100g of raw rice)

Urad Dal: Choosing the Right Type

Whole urad dal is key here. Don’t substitute with split urad dal (toor dal) – it won’t give you the same binding and texture. Make sure your urad dal is fresh for the best results. (Around 100g of urad dal)

The Importance of First Coconut Milk

First coconut milk is extracted from grated coconut and water, and it’s richer and creamier than second or third pressings. It really elevates the flavor of the Paniyaram. If you can’t find it, you can use full-fat coconut milk from a carton, but the taste won’t be quite the same. (240ml)

Regional Variations in Spice Use

Some families like to add a touch of asafoetida (hing) to the batter for extra flavour. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak it up: First, combine the raw rice and urad dal in a bowl. Cover them with plenty of water and let them soak for at least 2-3 hours. This is crucial for a smooth batter.
2. Grind time: Drain the soaked rice and dal. Grind them together in a wet grinder or high-powered blender, adding minimal water at a time, until you get a thick, smooth batter. It should be similar in consistency to idli batter.
3. Rest and Season: Add the salt to the batter and mix well. Cover the batter and let it rest for at least 30 minutes. This allows the flavors to meld.
4. Fry it up: Heat oil in a kadai (deep frying pan) over medium heat. Once hot, carefully drop spoonfuls of the batter into the oil. Don’t overcrowd the pan!
5. Golden Perfection: Fry the paniyaram until they’re golden brown and crispy on all sides, flipping occasionally. This usually takes about 3-4 minutes.
6. Drain and Soak: Remove the fried paniyaram and drain them on paper towels to remove excess oil. Now, for the magic! Combine the first coconut milk, milk, cardamom powder, and sugar in a bowl. Gently soak the hot paniyaram in this mixture for 5-10 minutes.
7. Serve and Enjoy: Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Paniyaram:

Achieving the Perfect Crispy Texture

The key is hot oil and not overcrowding the pan. If the oil isn’t hot enough, the paniyaram will absorb too much oil and become soggy.

Batter Consistency: Troubleshooting

If the batter is too thick, add a little water, one tablespoon at a time, until you reach the right consistency. If it’s too thin, you can add a tablespoon of rice flour.

Frying Temperature Control

A good way to check if the oil is hot enough is to drop a tiny drop of batter into it. If it sizzles and rises to the surface immediately, it’s ready.

Variations

Want to switch things up? Here are a few ideas:

Vegan Paniyaram

Simply use plant-based milk (like almond or soy milk) instead of dairy milk.

Gluten-Free Paniyaram

This recipe is naturally gluten-free! Just double-check that your urad dal is certified gluten-free if you have severe allergies.

Spice Level Adjustments (Adding Green Chilies)

My friend loves to add a finely chopped green chili to the batter for a little kick.

Sweet Paniyaram (Increasing Sugar)

If you have a sweet tooth, increase the sugar to ¼ cup. My kids love this version!

Festival Adaptations (Ganesh Chaturthi)

During Ganesh Chaturthi, some families add a pinch of turmeric to the batter for a vibrant yellow color.

Serving Suggestions

Paniyaram is delicious on its own, but you can also serve it with:

• Coconut chutney
• Sambar
• A sprinkle of grated coconut

Storage Instructions

Paniyaram is best enjoyed fresh. However, you can store leftover fried paniyaram in an airtight container at room temperature for up to a day. Reheat them in a pan or oven to restore some of the crispiness. The soaked paniyaram doesn’t store well, so it’s best to soak only what you plan to eat.

FAQs

Let’s answer some common questions:

What type of rice is best for Paniyaram?

Short-grain raw rice, like sona masuri, works best.

Can I use a blender instead of a grinder for the batter?

You can, but a wet grinder will give you a smoother, more consistent batter. If using a blender, grind in batches and add water very gradually.

How do I know if the oil is hot enough for frying?

Drop a tiny drop of batter into the oil. If it sizzles and rises immediately, it’s ready.

Can Paniyaram be made ahead of time?

You can fry the paniyaram ahead of time and store them. But soaking them in the coconut milk is best done just before serving.

What is the difference between first and second coconut milk, and can I substitute?

First coconut milk is the richest and creamiest. You can use full-fat coconut milk from a carton as a substitute, but the flavor won’t be quite as authentic.

How can I prevent the Paniyaram from absorbing too much oil?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, drain the fried paniyaram on paper towels immediately.