Authentic Paniyaram Recipe- South Indian Rice & Lentil Dumplings

Last Updated on 4 months by Neha Deshmukh

Authentic Paniyaram Recipe – South Indian Rice & Lentil Dumplings

Introduction

Oh, Paniyaram! These little rice and lentil dumplings hold such a special place in my heart. I remember my paati (grandmother) making these for us every festive occasion. The aroma of the batter fermenting, the sizzle of the oil in the paniyaram chetti (pan)… pure bliss! They’re a delightful South Indian snack, perfect for breakfast, a tea-time treat, or even a light dinner. And honestly, once you get the hang of it, they’re surprisingly easy to make. Let’s dive in, shall we?

Why You’ll Love This Recipe

This Paniyaram recipe is all about capturing that authentic South Indian flavour. It’s wonderfully satisfying, with a slightly tangy, fluffy interior and a beautifully crisp exterior. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with a variety of chutneys. It’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup raw Rice (approx. 180g)
• ½ cup Urad dal (approx. 100g)
• 1 tbsp Fenugreek seeds (approx. 7g)
• 1 tbsp Poha (flattened rice, approx. 8g)
• 1 whole onion
• 2 whole Green chilies
• 1 tbsp Cumin seeds (approx. 8g)
• 1 tbsp minced Ginger
• 6-8 Curry leaves
• 1 tbsp Oil (for tempering)
• Salt to taste
• Oil as needed (for cooking)

Ingredient Notes

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

• Urad Dal to Rice Ratio: This is key. A 1:2 ratio (Urad dal to rice) is classic, but some families prefer 1:3. I find 1:2 gives the best texture.
• Poha Power: I like to use medium-thick poha. It adds a lovely lightness to the batter. If you only have thin poha, reduce the quantity to ¾ tbsp.
• Fenugreek Seeds: The amount of fenugreek seeds can vary regionally. Some use up to 2 tablespoons! I find 1 tbsp gives a nice balance, but feel free to adjust to your preference.
• Rice Choice: Using a short-grain rice like Idli rice is ideal, but any good quality raw rice will work.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the raw rice, urad dal, fenugreek seeds, and poha in a large bowl. Give it a good rinse.
2. Now, soak everything in plenty of water for 3-5 hours. This is crucial for a soft batter.
3. Once soaked, drain the water completely. Grind the mixture into a smooth batter using a wet grinder or a high-powered blender. Add water gradually as needed to achieve a smooth consistency.
4. Let the batter ferment for 2-3 hours in a warm place. You’ll know it’s ready when it’s light and airy.
5. While the batter ferments, let’s make the tempering! Heat 1 tablespoon of oil in a pan. Add the cumin seeds. Once they splutter, add the chopped onion, green chilies, and minced ginger. Sauté until the onions soften and turn golden brown.
6. Add the curry leaves and cook for about 30 seconds. Pour this lovely tempering into the fermented batter and mix well. Add salt to taste.
7. Grease your paniyaram chetti (pan) generously with oil. Warm it over medium-low heat.
8. Pour the batter into each cavity of the pan, filling it about ¾ full, starting from the outer rings.
9. Cover the pan and cook for about 10 minutes, or until the edges of the paniyaram start to brown.
10. Flip each paniyaram using a skewer or a thin spatula and cook the other side for another 6-8 minutes, until golden brown and crispy.
11. Serve hot!

Expert Tips

• Don’t skip the fermentation step! It’s what gives the paniyaram its light and fluffy texture.
• Keep the heat on the lower side while cooking. This ensures the paniyaram cooks through without burning.
• A well-seasoned paniyaram chetti is your best friend. It prevents sticking.

Variations

Let’s get creative!

• Vegan Paniyaram Adaptation: Simply ensure your oil is plant-based. The recipe is naturally vegan otherwise!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your poha is certified gluten-free.
• Spice Level Adjustments: Add more green chilies or a pinch of red chili powder to the batter for a spicier kick. My friend, Priya, loves adding a dash of asafoetida (hing) too!
• Festival Adaptations: During Ganesh Chaturthi/Vinayaka Chaturthi, these are a must-make! Some families add grated coconut to the batter for extra flavour.

Serving Suggestions

Paniyaram is best enjoyed hot, straight off the pan! Here are some of my favourite accompaniments:

• Coconut chutney
• Tomato chutney
• Sambar
• Podi (gunpowder) – a dry lentil spice mix

Storage Instructions

Leftover paniyaram can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or toaster oven to restore some of the crispness. However, they’re always best fresh!

FAQs

Let’s answer some common questions:

• What is the ideal consistency of the Paniyaram batter? It should be similar to a thick pancake batter – easily pourable but not too runny.
• Can I use Idli rice for Paniyaram? Absolutely! Idli rice works beautifully and is often preferred.
• How do I prevent the Paniyaram from sticking to the pan? Ensure your paniyaram chetti is well-seasoned and generously greased with oil before each batch.
• What chutneys pair best with Paniyaram? Coconut chutney and tomato chutney are classic pairings, but feel free to experiment!
• Can I make the batter ahead of time, and if so, how should I store it? Yes, you can! Make the batter and let it ferment for the recommended time. Then, store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before cooking.