Authentic Sorghum & Urad Dal Paniyaram Recipe – South Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Sorghum & Urad Dal Paniyaram Recipe – South Indian Snack

Introduction

Oh, Paniyaram! These little dumplings are pure comfort food for me. I remember my grandmother making these during festivals, and the aroma would fill the entire house. They’re crispy on the outside, soft on the inside, and bursting with flavour. Today, I’m so excited to share my family’s recipe for authentic Sorghum & Urad Dal Paniyaram with you. It’s a little bit of effort, but trust me, it’s so worth it!

Why You’ll Love This Recipe

This Paniyaram recipe isn’t just delicious; it’s also packed with goodness. Sorghum and urad dal are incredibly nutritious, and the fermentation process makes it easier to digest. Plus, it’s a fantastic snack to share with family and friends – guaranteed to be a crowd-pleaser! It’s a little different from the more common rice-based Paniyaram, offering a unique texture and flavour.

Ingredients

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

• 1 cup red sorghum (jowar)
• ½ cup unpolished whole white urad dal
• 1 teaspoon fenugreek seeds
• 2 tablespoons cooked rice
• ½ teaspoon salt (plus ¼ teaspoon for the onion mixture)
• 2 cups water (to grind)
• 1 teaspoon Indian sesame oil
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon split white urad dal
• 1 sprig curry leaves
• ¼ teaspoon red chilli flakes
• ½ cup onions, chopped
• 2 green chillies, chopped (adjust to your spice preference!)
• 1 tablespoon fresh shredded coconut
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

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

Red Sorghum (Jowar) – Nutritional Benefits & Regional Use

Red sorghum, or jowar, is a powerhouse of nutrients! It’s gluten-free, rich in fibre, and has a slightly sweet flavour. In many parts of India, especially in Maharashtra and Karnataka, jowar is a staple grain. You can usually find it at Indian grocery stores or online.

Urad Dal – Choosing the Right Type for Fermentation

We’re using unpolished whole white urad dal here. The unpolished version retains more nutrients and gives a better texture. It’s crucial for good fermentation. Don’t substitute with split urad dal for this recipe.

Fenugreek Seeds – The Flavor Enhancer

Just a teaspoon of fenugreek seeds adds a lovely subtle bitterness that balances the flavours beautifully. Don’t skip these!

Indian Sesame Oil – Traditional Flavor Profile

Indian sesame oil (til ka tel) lends a distinct, traditional flavour. If you can’t find it, you can use vegetable oil, but the flavour won’t be quite the same.

Cooked Rice – Role in Batter Texture

The cooked rice helps create a light and fluffy texture in the batter. It acts as a natural binding agent.

Variations in Spice Levels & Curry Leaf Quality

Feel free to adjust the green chillies and red chilli flakes to your liking. Fresh curry leaves are best – they have a much more vibrant aroma than dried ones.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the red sorghum, urad dal, fenugreek seeds, and cooked rice together. Then, soak them in 2 cups of water for at least 4 hours, or even overnight.
2. Once soaked, drain the ingredients and grind them with the soaking water into a very smooth batter. Add the ½ teaspoon of salt and mix well.
3. Now, cover the batter and let it ferment overnight, or for at least 8-12 hours. It should become light and airy.
4. While the batter ferments, let’s prep the tempering. Heat the sesame oil in a pan over medium heat. Add the mustard seeds and let them splutter.
5. Next, add the cumin seeds and split urad dal. Sauté for a minute until golden brown. Then, add the curry leaves and red chilli flakes.
6. Add the chopped onions and green chillies and sauté until the onions are soft and translucent. Mix in the ¼ teaspoon of salt, shredded coconut, and coriander leaves.
7. Once the batter is fermented and the tempering is ready, gently combine the two. Don’t overmix!
8. Heat your paniyaram pan over medium heat. Add a little oil to each mold.
9. Pour the batter into the molds, filling them about ¾ full. Cook for 2-3 minutes per side, until golden brown and crispy.
10. Carefully remove the Paniyaram from the pan and serve hot!

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Fermentation

Fermentation is key! The warmer the environment, the faster it will ferment. In colder weather, you might need to leave it for longer. You’ll know it’s ready when the batter has doubled in size and has a slightly sour aroma.

Getting the Right Paniyaram Pan Temperature

The pan needs to be hot enough to create that crispy exterior, but not so hot that the Paniyaram burn. Medium heat is usually perfect.

Ensuring Even Cooking & Golden Brown Color

Don’t overcrowd the pan. Cook in batches if necessary. And be patient – let each side cook properly before flipping.

Variations

Let’s get creative!

Vegan Paniyaram Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Confirmation

This recipe is naturally gluten-free, thanks to the use of sorghum and urad dal.

Spice Level Adjustments (Mild, Medium, Spicy)

My family loves a bit of a kick, but you can easily adjust the spice level by reducing or omitting the green chillies and red chilli flakes.

Festival Adaptations (Ganesh Chaturthi, Diwali)

These are often made during festivals like Ganesh Chaturthi and Diwali. You can add a pinch of turmeric to the batter for a festive golden colour.

Serving Suggestions

Paniyaram is best enjoyed hot!

• Serve with your favourite chutney – coconut chutney, tomato chutney, or mint chutney are all excellent choices.
• Sambar is another classic accompaniment.
• A dollop of yogurt also works beautifully.

Storage Instructions

Leftover Paniyaram can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to restore some of the crispiness. The batter itself can be stored in the fridge for up to 3 days, but it will continue to ferment, becoming more sour.

FAQs

Got questions? I’ve got answers!

What is Paniyaram and where does it originate from?

Paniyaram are small, round dumplings popular in South Indian cuisine, particularly in Tamil Nadu and Kerala. They’re traditionally made in a special pan with multiple molds.

Can I use a different type of dal instead of Urad Dal?

While you can experiment, urad dal is really the key to the texture and flavour of this recipe. Other dals won’t give you the same result.

How do I know if the batter is fermented enough?

The batter should have doubled in size and have a slightly sour aroma. You’ll also notice it’s light and airy.

What can I serve with Paniyaram besides chutney and sambar?

Yogurt, rasam, or even a simple podi (spice powder) are all delicious options.

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

Yes, you can! Make the batter and let it ferment in the fridge for up to 3 days. Just remember it will continue to ferment, becoming more sour over time.