Authentic Paniyaram Recipe- Rice & Urad Dal Festive Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Paniyaram Recipe – Rice & Urad Dal Festive Snack

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Paniyaram. These little golden balls of goodness are a staple in South Indian homes, especially during festivals. I remember my grandmother making these every Ganesh Chaturthi, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is so worth it! Let’s dive in, shall we?

Why You’ll Love This Recipe

Paniyaram isn’t just a snack; it’s a feeling. It’s the warmth of tradition, the joy of sharing, and the deliciousness of perfectly balanced flavors. This recipe gives you that authentic taste, with a sweet and subtly spiced chana dal filling encased in a fluffy, slightly tangy rice and urad dal batter. Plus, they’re surprisingly versatile – perfect for a festive treat, a quick evening snack, or even as an offering to the gods!

Ingredients

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

• 1 cup rice
• 0.5 cup urad dal (split black lentils)
• 3 cups water (for soaking)
• 0.5 teaspoon salt
• 1 cup chana dal (split chickpeas)
• 1 cup jaggery (gur)
• 0.5 teaspoon cardamom powder
• 0.25 teaspoon nutmeg powder
• 1 tablespoon ghee
• Oil for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break this recipe.

• Rice: Using aged rice is key! It gives the batter a natural fermentation boost and results in a lighter, fluffier Paniyaram. If you can’t find aged rice, parboiled rice works well too.
• Urad Dal: Quality urad dal is also important. Look for lentils that are plump and evenly colored.
• Jaggery: Jaggery types vary regionally. I prefer using a dark, unrefined jaggery for a richer flavor, but you can use any type you like. Adjust the quantity based on your sweetness preference. Some jaggery can be less sweet than others.
• Cardamom & Nutmeg: Freshly ground spices always deliver the best aroma and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rice and urad dal in a large bowl. Add the 3 cups of water and soak for 5-6 hours, or even overnight. This is crucial for a smooth batter.
2. Once soaked, drain the rice and urad dal. Add them to a grinder with the salt and grind into a smooth batter. Add a little water if needed, but aim for a thick, pouring consistency.
3. Now, let’s make the filling! Pressure cook the chana dal until it’s super soft – about 3-4 whistles should do it. Drain any excess water.
4. Grind the cooked chana dal with the jaggery, cardamom powder, and nutmeg powder. It should form a slightly coarse paste.
5. Heat the ghee in a pan and cook the chana-jaggery mixture until it thickens and starts to come together. This takes about 5-7 minutes.
6. Let the mixture cool slightly, then form it into small balls – about the size of a marble.
7. Heat oil for deep frying in a pan. The oil should be hot enough for the Paniyaram to sizzle when dropped in.
8. Dip each chana dal ball into the batter, ensuring it’s fully coated. Gently drop it into the hot oil.
9. Fry the Paniyaram in batches until they’re golden brown and crispy on all sides.
10. Drain on paper towels and serve warm!

Expert Tips

Want to make sure your Paniyaram turn out perfect every time? Here are a few tips:

• Batter Consistency: The batter should be thick enough to coat the filling but not too thick that it doesn’t spread.
• Preventing Sticking: Make sure the oil is hot enough before adding the Paniyaram. Also, don’t overcrowd the pan.
• Fermentation: If you live in a colder climate, you might need to place the batter in a warm place to ferment properly. A slightly warm oven (turned off!) works wonders.

Variations

Let’s get creative!

• Vegan Paniyaram Adaptation: Substitute the ghee with coconut oil for a vegan version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding a hint of chili): My friend Priya loves adding a pinch of chili powder to the chana dal filling for a little kick. Feel free to experiment!
• Festival Adaptations (Ganesh Chaturthi, Onam, etc.): During Ganesh Chaturthi, we often make smaller Paniyaram as offerings. For Onam, some families add a touch of coconut to the batter.

Serving Suggestions

Paniyaram are best enjoyed warm! They’re delicious on their own, but you can also serve them with:

• Coconut chutney
• Sambar
• A dollop of yogurt

Storage Instructions

Leftover Paniyaram can be stored in an airtight container at room temperature for a day or two. Reheat them in a pan or oven to restore their crispness.

FAQs

Let’s answer some common questions:

What type of rice is best for Paniyaram?

Aged rice is ideal, but parboiled rice works well too.

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

While a grinder is preferred for a smoother batter, a high-powered blender can work in a pinch. You might need to add a little more water.

How do I know if the batter has fermented properly?

The batter will become slightly bubbly and increase in volume. It should also have a slightly tangy aroma.

What is the best way to prevent the Paniyaram from sticking to the pan?

Ensure the oil is hot enough and don’t overcrowd the pan.

Can I make the chana dal stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

I hope you enjoy making this recipe as much as I do! Let me know how it turns out in the comments below. Happy cooking!