Paniyaram Recipe – Crispy Indian Pancakes with Onions & Ginger

Last Updated on 2 months by Neha Deshmukh

Paniyaram Recipe – Crispy Indian Pancakes with Onions & Ginger

Introduction

Oh, Paniyaram! These little crispy pancakes are a huge favourite in my house. They’re perfect for a quick breakfast, a satisfying snack, or even as an offering during festivals. I remember the first time my grandmother made these for me – the aroma of the spices and the satisfying crunch… pure bliss! This recipe is my attempt to recreate that magic, and I’m so excited to share it with you. It’s surprisingly easy, and the result is so worth it.

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good crispy snack? Paniyaram is wonderfully versatile – you can adjust the spice level to your liking, and it’s a fantastic way to use up leftover idli batter. Plus, it’s a delightful change from the usual dosa or idli routine. They’re also naturally vegetarian and can easily be made vegan (more on that later!).

Ingredients

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

• 2 cups idli batter
• ½ – 1 cup chopped onions
• 1-2 green chilies, finely chopped
• 1 teaspoon grated ginger
• ¼ – ½ cup grated coconut (optional, but highly recommended!)
• 1 pinch asafoetida (hing)
• ½ – 1 teaspoon red chili powder (adjust to taste)
• ½ teaspoon crushed black pepper
• 2 tablespoons chopped curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Idli Batter: This is the star! You can use store-bought or homemade. If using store-bought, make sure it’s not too sour. A slightly fermented batter works best.
• Asafoetida (Hing): Don’t skip this! It adds a unique, savory flavour that’s essential to South Indian cooking. It also aids digestion. You can find it at most Indian grocery stores.
• Curry Leaves: Fresh curry leaves are best. They add a wonderful aroma and flavour. If you can’t find fresh, dried will do in a pinch, but use about half the amount. Different regions in India use different types of batter – some prefer a thicker consistency, others a thinner one. Feel free to adjust to your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the idli batter, chopped onions, green chilies, ginger, coconut (if using), asafoetida, red chili powder, black pepper, curry leaves, and salt. Give it a good mix.
2. Check the consistency. It should be thick enough to hold its shape when poured into the molds, but not too thick. If it’s too thick, add a little water, a tablespoon at a time. If it’s too thin, add a tablespoon of rice flour.
3. Heat a paniyaram chatti (a special pan with molds) over medium-low heat. Add about 1 teaspoon of oil to each mold.
4. Once the oil is hot, carefully pour the batter into each mold, filling it about ¾ full. Don’t overfill, or it will overflow!
5. Cook for 2-3 minutes, or until the edges turn golden brown and crispy.
6. Using a skewer or a thin spatula, gently flip the paniyaram and cook the other side for another 2-3 minutes, until golden and crispy.
7. Repeat flipping once or twice for even cooking.
8. Transfer the cooked paniyaram to a warm casserole or serving dish and serve immediately!

Expert Tips

• Keep the heat on medium-low. This ensures the paniyaram cooks through without burning.
• Don’t overcrowd the pan. Cook in batches if necessary.
• A well-seasoned paniyaram chatti will prevent the paniyaram from sticking.

Variations

• Vegan Adaptation: Substitute the idli batter with a vegan version made from rice and urad dal.
• Spice Level: My family loves a good kick, so I usually add 2 green chilies and a full teaspoon of red chili powder. But feel free to adjust to your preference! My friend, Priya, likes to add a pinch of turmeric for colour and extra flavour.
• Festival Adaptations: During Ganesh Chaturthi, these are often offered to Lord Ganesha as modak alternatives.

Serving Suggestions

Paniyaram is delicious on its own, but it’s even better with:

• Coconut chutney
• Sambar
• Spicy tomato chutney
• A dollop of yogurt

Storage Instructions

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

FAQs

• What is the best way to get the Paniyaram crispy? Cooking on medium-low heat and flipping a couple of times is key! Also, make sure the paniyaram chatti is well-heated before adding the batter.
• Can I make Paniyaram batter ahead of time? Yes, you can! Just store the batter 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 using.
• What can I serve with Paniyaram? Coconut chutney and sambar are classic pairings. But feel free to experiment with other chutneys or even yogurt!
• What is the purpose of Asafoetida (Hing) in this recipe? Asafoetida adds a unique savory flavour and aids digestion. It’s a staple in South Indian cuisine.
• Can I use a regular pan if I don’t have a Paniyaram Chatti? While a paniyaram chatti is ideal, you can try making them in a regular non-stick pan, forming small, round pancakes. They won’t have the same shape, but they’ll still be delicious!