Authentic Paniyarams Recipe – South Indian Rice & Lentil Bites

Last Updated on 4 months by Neha Deshmukh

Authentic Paniyarams Recipe – South Indian Rice & Lentil Bites

Hey everyone! If you’ve ever wandered through the bustling streets of South India, you’ve probably stumbled upon the irresistible aroma of paniyarams – those delightful, golden-brown rice and lentil bites. They’re a classic breakfast or snack, and honestly, once you make them at home, you’ll be hooked! I remember the first time my amma (mom) let me help her with these… the little bubbles forming on the paniyaram pan were pure magic. Let’s get cooking!

Why You’ll Love This Recipe

Paniyarams are more than just a tasty treat. They’re wonderfully versatile, naturally gluten-free, and packed with flavor. Plus, they’re a fantastic way to use up leftover cooked rice (though we’re starting from scratch here for the most authentic taste!). They’re crispy on the outside, soft on the inside, and absolutely addictive with a good chutney. Trust me, you’ll want to make a big batch!

Ingredients

Here’s what you’ll need to create these little gems:

• 1 cup raw rice (about 180g)
• ⅓ cup urad dal (split black lentils, about 60g)
• 1 tbsp chana dal (split chickpeas, about 20g)
• Salt to taste (around ¾ tsp)
• Oil for cooking (sesame oil is best!)
• ?? cup curd (yogurt, about 120ml – see ingredient notes)
• ?? tsp red chili powder (adjust to your spice preference)
• 1 tbsp sesame oil (about 15ml)
• ?? tsp mustard seeds (about ½ tsp)
• 1 tbsp urad dal (split black lentils, about 20g)
• 1 tbsp chana dal (split chickpeas, about 20g)
• Coriander leaves, chopped (about 2 tbsp)
• Curry leaves, chopped (about 1 tbsp)
• 2 green chilies, chopped (adjust to your spice preference)
• 2 pinches asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Raw Rice is Key: Don’t substitute with cooked rice for the batter. Raw rice gives the paniyarams the right texture. I prefer using a short-grain variety like sona masuri.
• The Dal Blend: The combination of urad dal and chana dal is classic. Urad dal provides fluffiness, while chana dal adds a lovely nutty flavor. Some families add a little more chana dal – feel free to experiment!
• Sesame Oil & Asafoetida: These two are a match made in heaven. Sesame oil lends a unique aroma, and asafoetida (hing) adds a savory depth that’s hard to beat. Don’t skip them if you can help it!
• Curd Consistency: The amount of curd you need will depend on its thickness. Start with ½ cup (about 120ml) and add more if needed to achieve a smooth batter.
• Spice it Up: Red chili powder is optional, but a little bit adds a nice warmth. Kashmiri chili powder gives a beautiful color with mild heat.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak it Up: Combine the rice, urad dal, and chana dal in a large bowl. Add plenty of water to cover, and soak for at least 3 hours. I usually soak overnight for the best results.
2. Blend Away: Drain the soaked ingredients and transfer them to a blender. Add the curd and a little water (start with ½ cup) and blend until you have a very smooth batter. It should be similar to the consistency of pancake batter.
3. Fermentation Time: Transfer the batter to a large bowl, add salt, and mix well. Cover and let it ferment in a warm place for about 3-4 hours, or until it’s doubled in size. This is where the magic happens!
4. Temper the Flavors: While the batter ferments, prepare the tempering. Heat the sesame oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal and sauté until golden brown. Add the curry leaves, green chilies, and asafoetida. Sauté for another minute, then pour this tempering into the fermented batter.
5. Spice it Right: Add the red chili powder to the batter and mix well. If the batter is too thick, add a little buttermilk to adjust the consistency.
6. Cook Those Bites: Heat a paniyaram pan over medium heat. Grease each cavity with a little oil. Pour the batter into each cavity, filling it about ¾ full. Cover the pan and cook for about 3-4 minutes, or until the paniyarams are golden brown on the bottom.
7. Flip & Finish: Flip the paniyarams and cook for another 2-3 minutes, or until golden brown on the other side.

Expert Tips

• Warmth is Key: Fermentation happens best in a warm environment. In colder months, you can place the bowl near a warm oven or wrap it in a towel.
• Don’t Overmix: Once you add the tempering, gently mix it into the batter. Overmixing can make the paniyarams tough.
• Patience is a Virtue: Don’t open the lid too often while cooking. This helps the paniyarams cook evenly.

Variations

• Sweet Paniyarams: My grandmother used to make sweet paniyarams with jaggery and cardamom. Simply replace the red chili powder with 2 tbsp of grated jaggery and ½ tsp of cardamom powder.
• Vegetable Paniyarams: Add finely chopped onions, carrots, and peas to the batter for a savory twist.
• Herb Infusion: Experiment with different herbs like mint or cilantro for a fresh flavor.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with plant-based yogurt. Coconut yogurt works particularly well!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your asafoetida (hing) doesn’t contain any gluten-based additives.

Spice Level Adjustment

• Mild: Omit the red chili powder altogether.
• Medium: Use ½ tsp of red chili powder.
• Spicy: Use 1 tsp or more of red chili powder, or add a finely chopped green chili to the tempering.

Festival Adaptations

Paniyarams are often made during festivals like Ganesh Chaturthi and Diwali. They’re a perfect offering to the gods and a delightful treat for family and friends.

Serving Suggestions

Serve paniyarams warm with your favorite chutney! Coconut chutney and kara chutney are classic pairings. You can also enjoy them with sambar.

Storage Instructions

Leftover paniyarams can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What is the ideal consistency of the paniyaram batter?

The batter should be smooth and pourable, similar to pancake batter. If it’s too thick, add a little buttermilk or water.

Can I use a different type of oil instead of sesame oil?

While sesame oil is traditional, you can use vegetable oil or coconut oil as a substitute. However, the flavor won’t be quite the same.

How do I know when the paniyarams are perfectly fermented?

The batter will have doubled in size and will have a slightly sour aroma.

What is asafoetida (hing) and why is it used in this recipe?

Asafoetida is a pungent spice that adds a unique savory flavor to the paniyarams. It also aids in digestion.

Can I make the batter ahead of time and store it?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just remember to bring it to room temperature before adding the tempering.

Enjoy making these delicious paniyarams! I hope this recipe brings a little bit of South Indian sunshine into your kitchen. Happy cooking!