9 Delicious Paniyaram Recipes You Can Make at Home

9 Delicious Paniyaram Recipes You Can Make at Home

Got some dosa or idli batter sitting in the fridge? Don't make the same dosa again.

Take out your paniyaram pan instead.

With a few everyday ingredients, that humble batter can turn into crispy, golden paniyaram that works just as well for breakfast as it does for an evening snack. And the best part? You can change the flavour every time.

Here are 9 easy paniyaram recipes to try at home.

1. Classic Masala Paniyaram

This is the paniyaram most of us come back to. A little onion, green chilli and curry leaves can make simple batter taste fantastic.

What you'll need

  • 2 cups dosa or idli batter
  • 1 medium onion, finely chopped
  • 1 green chilli, finely chopped
  • 8–10 curry leaves, chopped
  • 2 tbsp fresh coriander, chopped
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 2 tbsp oil
  • ½ tsp salt, or to taste

Let's make it

  1. Heat 1 tsp oil in a small pan. Add mustard seeds and urad dal. Once they start to crackle, add onion, green chilli and curry leaves. Cook for 2–3 minutes.
  2. Let the mixture cool slightly, then stir it into the batter along with coriander and salt.
  3. Heat your paniyaram pan and lightly oil each cavity.
  4. Pour in the batter and cook over medium heat. Once the bottoms are golden, turn them over and cook the other side.

Best with: Coconut chutney or sambar.

2. Vegetable Paniyaram

This is a great one when you have a few vegetables in the fridge that need using up.

What you'll need

  • 2 cups dosa or idli batter
  • ½ cup grated carrot
  • ¼ cup finely chopped capsicum
  • ½ cup finely chopped onion
  • 1 green chilli, finely chopped
  • 2 tbsp coriander
  • ½ tsp cumin seeds
  • ½ tsp salt
  • 2 tbsp oil

Let's make it

  1. Add all the vegetables, coriander, cumin and salt to the batter.
  2. Mix everything well and let it sit for about 5 minutes.
  3. Heat the paniyaram pan and add a few drops of oil to each cavity.
  4. Pour in the batter and cook over medium heat until golden. Turn gently and cook the other side.

Little tip: Keep the vegetable pieces small. It helps the paniyaram cook evenly.

3. Cheesy Paniyaram

A little cheese can turn paniyaram into something the kids will happily ask for again.

What you'll need

  • 2 cups dosa or idli batter
  • ½ cup grated cheese
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped capsicum
  • ¼ tsp black pepper
  • ¼ tsp chilli flakes
  • 1 tbsp coriander
  • ¼ tsp salt
  • 2 tbsp oil

Let's make it

  1. Mix onion, capsicum, pepper, chilli flakes and coriander into the batter.
  2. Lightly grease and heat the paniyaram pan.
  3. Fill each cavity halfway with batter. Add a little grated cheese in the centre and cover with a little more batter.
  4. Cook over medium-low heat until golden, then turn and cook until the cheese has melted.

Serve hot—the melted cheese is the best part.

4. Spinach Paniyaram

A simple way to bring some greens to the breakfast table without making breakfast complicated.

What you'll need

  • 2 cups dosa or idli batter
  • 1 cup finely chopped spinach
  • ½ cup finely chopped onion
  • 1 green chilli
  • ½ tsp cumin seeds
  • 2 tbsp coriander
  • ½ tsp salt
  • 2 tbsp oil

Let's make it

  1. Lightly sauté the spinach and onion for 2–3 minutes.
  2. Allow them to cool before adding them to the batter.
  3. Add green chilli, cumin, coriander and salt. Mix well.
  4. Cook in a lightly oiled paniyaram pan over medium heat until golden on both sides.

Good with: Coconut chutney or mint chutney.

5. Sweet Corn & Capsicum Paniyaram

Sweet corn adds little bursts of sweetness, while capsicum gives it a nice crunch.

What you'll need

  • 2 cups dosa or idli batter
  • ½ cup cooked sweet corn
  • ¼ cup finely chopped capsicum
  • ¼ cup finely chopped onion
  • ½ tsp black pepper
  • 2 tbsp coriander
  • ½ tsp salt
  • 2 tbsp oil

Let's make it

  1. Mix the corn, capsicum, onion, pepper, coriander and salt into the batter.
  2. Heat the paniyaram pan and lightly grease each cavity.
  3. Fill the cavities with batter and cook over medium heat.
  4. Once golden underneath, turn and cook until the paniyaram is evenly browned.

Perfect for: An evening snack with tea.

6. Coconut Paniyaram

If you love the flavour of fresh coconut, this one's worth trying.

What you'll need

  • 2 cups dosa or idli batter
  • ½ cup freshly grated coconut
  • ¼ cup finely chopped onion
  • 1 green chilli
  • 8 curry leaves
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 1 tbsp coriander
  • 2 tbsp oil
  • ½ tsp salt

Let's make it

  1. Heat 1 tsp oil and add mustard seeds and urad dal.
  2. Once they crackle, add onion, green chilli and curry leaves. Sauté for about 2 minutes.
  3. Stir the tempering and grated coconut into the batter. Add coriander and salt.
  4. Cook in a lightly oiled paniyaram pan until golden and crisp on both sides.

7. Sweet Jaggery Paniyaram

Time for something sweet. These are especially lovely when served warm.

What you'll need

  • 1 cup rice flour
  • ½ cup wheat flour
  • ¾ cup grated jaggery
  • ½ cup grated coconut
  • 1 small ripe banana, mashed
  • ½ tsp cardamom powder
  • ½–¾ cup water
  • 3 tbsp ghee or oil

Let's make it

  1. Add the jaggery and ¼ cup water to a small pan. Warm until the jaggery melts, then strain it.
  2. Mix the rice flour, wheat flour, coconut, banana and cardamom.
  3. Gradually add the jaggery syrup until you have a thick, smooth batter. Let it rest for about 10 minutes.
  4. Grease the paniyaram pan with ghee or oil and cook over low to medium heat until golden brown.

Don't turn up the heat too much—the jaggery can brown quickly.

8. Banana & Jaggery Paniyaram

Have a couple of very ripe bananas? This is a delicious way to use them.

What you'll need

  • 2 medium ripe bananas
  • 1 cup rice flour
  • ½ cup grated jaggery
  • ¼ cup fresh coconut
  • ½ tsp cardamom powder
  • 1 tbsp sesame seeds
  • ¼–½ cup water
  • 3 tbsp ghee or oil

Let's make it

  1. Mash the bananas until smooth.
  2. Add rice flour, jaggery, coconut, cardamom and sesame seeds.
  3. Add water little by little to make a thick but pourable batter. Let it rest for 10 minutes.
  4. Cook in a lightly greased paniyaram pan over low to medium heat until golden and cooked through.

These are delicious warm, especially with a little ghee.

9. Leftover Idli Batter Paniyaram

And finally, the easiest one of all.

Instead of letting yesterday's idli batter sit forgotten in the fridge, turn it into a completely different breakfast.

What you'll need

  • 2 cups leftover idli batter
  • ½ cup finely chopped onion
  • 1 green chilli, finely chopped
  • ¼ cup grated carrot
  • 8 curry leaves
  • 2 tbsp coriander
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 2 tbsp oil
  • Salt, if needed

Let's make it

  1. Heat 1 tsp oil and temper the mustard seeds and urad dal.
  2. Add onion, green chilli and curry leaves and sauté for 2 minutes. Add the carrot and cook for another minute.
  3. Stir everything into the idli batter. Add coriander and check the salt.
  4. Pour into a lightly oiled paniyaram pan and cook until golden and crisp on both sides.

A little leftover batter just became a new meal.

Tips for Perfect Paniyaram

Whatever recipe you choose, the basics are surprisingly simple.

Heat the pan first. Use a little oil. And don't rush the cooking.

Let the paniyaram develop a golden crust before turning it. Medium heat usually works best—you want the outside to brown while the inside cooks through.

A cast iron paniyaram pan is especially good for this style of cooking because it holds heat well and gives the paniyaram that lovely traditional golden exterior.

One Pan. Nine Different Ideas.

That's what makes paniyaram so much fun.

Start with a basic batter, try one of these recipes, and then make it your own. Add a vegetable you love, change the spices or turn it into something sweet.

Sometimes the best recipes aren't complicated. They're simply the ones that make you want to cook again tomorrow.

Chef Pearls — A Touch of Royalty in Every Kitchen.

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