Idli Dosa Batter Recipe- Quick Semolina Paniyaram with Coconut Chutney

Last Updated on 3 months by Neha Deshmukh

Idli Dosa Batter Recipe: Quick Semolina Paniyaram with Coconut Chutney

Hey everyone! If you’re anything like me, you often find yourself with leftover idli or dosa batter staring back at you from the fridge. Instead of letting it go to waste, I’ve got the perfect solution: fluffy, golden-brown Paniyaram! This recipe is a lifesaver – quick, easy, and utterly delicious. It’s a South Indian snack that’s become a firm favourite in my house, and I think you’ll love it too.

Why You’ll Love This Recipe

Honestly, what’s not to love? This Paniyaram recipe is a brilliant way to use up leftover batter. It’s ready in under 30 minutes, making it ideal for a quick breakfast, evening snack, or even a festive treat. Plus, the addition of semolina gives it a lovely texture – slightly crispy on the outside and wonderfully soft inside. It’s comfort food at its finest!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful little dumplings:

• 3 cups Leftover Idli or Dosa Batter
• ½ cup Semolina or Suji
• to taste Salt
• to taste Green Chillies (finely chopped)
• to taste Cilantro (chopped)
• 2 tsp Oil (for seasoning and cooking)
• ½ tsp Mustard Seeds
• pinch Hing (Asafoetida)
• chopped Curry Leaves
• ½ medium Onion (finely chopped)
• 1 tsp Ginger (grated)
• as needed Liquid (water from Yogurt/Water/Buttermilk)

Ingredient Notes

Let’s talk ingredients for a sec! Using leftover idli or dosa batter is the whole point of this recipe – it’s a fantastic way to reduce food waste.

Semolina (suji) adds a lovely texture and helps bind the batter. Don’t have suji? You can try using rice flour, but the texture will be slightly different.

Now, about the liquid! Traditionally, people use buttermilk or yogurt water to adjust the batter consistency. I’ve grown up seeing my mom use both! Buttermilk adds a lovely tang, while yogurt water keeps it a little milder. Plain water works perfectly fine too, especially if you don’t have either on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the leftover idli/dosa batter, salt, semolina, green chillies, and cilantro. Give it a good mix.
2. Now, for the tempering! Heat 2 tsp of oil in a small skillet over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready.
3. Add a pinch of hing (asafoetida), chopped curry leaves, onions, and grated ginger to the skillet. Sauté for 1-2 minutes until the onions turn translucent.
4. Pour this lovely tempering into the batter and mix well.
5. Check the batter consistency. It should be thick enough to hold its shape but pourable. If it’s too thick, add a little liquid (water, yogurt water, or buttermilk) until you reach the right consistency.
6. Heat a paniyaram pan over medium heat. Grease each mold generously with oil – this is key to preventing sticking!
7. Pour the batter into each mold, filling it about ¾ full.
8. Cook for a few minutes until the edges start to turn golden brown. Then, using a skewer or toothpick, carefully flip the paniyaram and cook the other side until golden and crispy.
9. Serve immediately!

Expert Tips

• Don’t overcrowd the pan. Cook in batches for the best results.
• Make sure the pan is hot enough before adding the batter. This helps create that lovely crispy exterior.
• A well-seasoned paniyaram pan is your best friend!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use plant-based yogurt water to adjust the batter consistency.
• Gluten-Free: This recipe is naturally gluten-free, as long as your idli/dosa batter is made with gluten-free ingredients.
• Spice Level: Adjust the amount of green chillies to suit your taste. My family loves it a little spicy, so I usually add quite a few!
• Festival Adaptations: Paniyaram is a popular offering during Ganesh Chaturthi/Vinayaka Chaturthi. You can make a larger batch and offer it to the deity.

Serving Suggestions

Paniyaram is best enjoyed hot off the pan! I love serving it with:

• Coconut Chutney (a classic pairing!)
• Tomato Chutney
• Chutney Powder
• A dollop of yogurt

Storage Instructions

While Paniyaram is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore some of the crispiness.

FAQs

1. Can I use store-bought idli/dosa batter for this recipe?

Absolutely! Store-bought batter works perfectly well. Just make sure it’s not overly sour.

2. What is the best way to prevent the paniyaram from sticking to the pan?

Greasing the pan very well with oil is the most important thing. Also, make sure the pan is hot enough before adding the batter.

3. Can I add vegetables like chopped onions or carrots directly to the batter?

Yes, you can! Feel free to add finely chopped vegetables like onions, carrots, or even peas to the batter for extra flavour and nutrition.

4. What is ‘hing’ and can I substitute it with anything else?

Hing (asafoetida) is a pungent spice used in Indian cooking. It adds a unique flavour. If you don’t have it, you can skip it, but it does add a nice depth of flavour.

5. How do I adjust the batter consistency for perfect paniyaram?

The batter should be thick enough to hold its shape but pourable. Add liquid (water, yogurt water, or buttermilk) a little at a time until you reach the desired consistency.