Paniyaram Recipe- Leftover Batter, Onion & South Indian Flavors

Last Updated on 4 months by Neha Deshmukh

Paniyaram Recipe: Leftover Batter, Onion & South Indian Flavors

Hey everyone! If you’re anything like me, you always end up with leftover idli or dosa batter. Instead of letting it go to waste, I’ve got the perfect solution: fluffy, flavorful Paniyaram! These little dumplings are a South Indian snack staple, and honestly, they’re just so satisfying. I first made these when I was trying to find a way to use up batter after a big weekend breakfast, and they’ve been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

Paniyaram are quick, easy, and incredibly delicious. They’re a fantastic way to use up leftover batter, minimizing food waste. Plus, the tempering adds a wonderful aroma and depth of flavor that’s just irresistible. They’re perfect for a quick breakfast, a tea-time snack, or even a light dinner. Trust me, once you try these, you’ll be hooked!

Ingredients

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

• 2 cups Leftover idli, dosa batter (about 500ml)
• 1 Big onion (finely chopped)
• 2 Green chillies (adjust to your spice preference)
• Few Curry leaves
• 2 tbsp Coriander leaves (finely chopped)
• Salt as needed
• 2 tbsp Cooking oil (I prefer coconut oil for extra flavor!)
• 0.5 tsp Mustard seeds
• 2 tsp Urad dal (split black lentils)
• 1 tbsp Chana dal (split chickpeas)
• 0.5 tsp Ginger (finely chopped)
• 0.125 tsp Asafetida (Hing)

Ingredient Notes

Let’s talk ingredients! Using leftover idli or dosa batter is key – it’s what this recipe is all about. The batter should be a little sour, which gives the Paniyaram a lovely tang.

The tempering is where you can really customize things. Different regions in South India have their own variations. Some people add chopped shallots, while others include dried red chillies. Feel free to experiment!

And don’t skip the Hing (asafetida)! It might smell a little funky on its own, but it adds a unique umami flavor that really elevates the Paniyaram. It also aids digestion – a little bonus!

Step-By-Step Instructions

Alright, let’s get down to business. Here’s how to make Paniyaram:

1. First, check your leftover batter. If it’s too thick, mix in a little water to get a pouring consistency. You want it to be similar to pancake batter.
2. Now, let’s make the tempering. Heat the oil in a small pan over medium heat. Once hot, add the mustard seeds. Let them splutter!
3. Add the urad dal and chana dal, and sauté until they turn golden brown.
4. Next, add the chopped onion, green chillies, ginger, and curry leaves. Sauté until the onions are translucent and fragrant.
5. Pour this beautiful tempering into the idli/dosa batter. Add salt to taste and mix well. Don’t forget the chopped coriander leaves!
6. Heat your Paniyaram pan (you can find these online or at Indian grocery stores) over medium heat. Grease each cavity with a little oil or ghee.
7. Pour the batter into each cavity, filling it about ¾ full.
8. Cover the pan and cook for about 3-5 minutes, or until the bottom is golden brown and the Paniyaram are cooked through.
9. Flip the Paniyaram using a skewer or spoon and cook the other side until golden brown.
10. Serve hot with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan. Work in batches if necessary.
• If the Paniyaram are sticking, add a little more oil to the cavities.
• The key to fluffy Paniyaram is to not overmix the batter.
• A well-seasoned Paniyaram pan will prevent sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure your idli/dosa batter is vegan (no yogurt or dairy). Use oil instead of ghee for greasing the pan.
• Gluten-Free Suitability: Traditional idli/dosa batter is naturally gluten-free, making this recipe perfect for those with gluten sensitivities.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chilli powder to the batter for an extra kick. Feel free to adjust the amount of green chillies to your liking.
• Festival Adaptations: Paniyaram are often made during Ganesh Chaturthi/Vinayaka Chaturthi as an offering to the deity. You can shape them into small balls to resemble modaks (sweet dumplings).

Serving Suggestions

Paniyaram are best enjoyed hot and fresh! They pair perfectly with:

• Coconut chutney (a classic!)
• Pottukadalai chutney (a flavorful lentil-based chutney)
• Sambar (a lentil-based vegetable stew)
• A simple yogurt dip

Storage Instructions

While Paniyaram are best eaten immediately, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving. They won’t be as crispy, but still delicious!

FAQs

Let’s answer some common questions:

Q: What is the best way to use leftover idli/dosa batter?

A: Besides Paniyaram, you can make Adai (a savory crepe), Uttapam (a thick pancake), or even add it to soups for a slightly tangy flavor!

Q: Can I make Paniyaram without onion?

A: Absolutely! You can omit the onion altogether or substitute it with other vegetables like grated carrots or finely chopped capsicum.

Q: What is the purpose of adding Hing/Asafetida?

A: Hing adds a unique savory flavor and aids digestion. It’s a staple in Indian cooking!

Q: What is the best chutney to serve with Paniyaram?

A: Coconut chutney is a classic pairing, but pottukadalai chutney is also fantastic. It really depends on your preference!

Q: How do I get the Paniyaram crispy on the outside and soft inside?

A: Make sure the pan is hot enough before adding the batter, and don’t overcrowd it. Cooking covered helps steam the inside while the outside gets crispy.

Q: Can I make Paniyaram in an appam pan?

A: You can try! The shape will be different (more like a shallow bowl), but the taste will be similar. You might need to adjust the cooking time.

Enjoy making these delicious Paniyaram! Let me know how they turn out in the comments below. Happy cooking!