Spicy Paniyaram
1
3-4 Servings ~ 45 Minutes
  • 4 Cups Left Over Dosa Batter
  • 1 Medium Onion - Fine Chop
  • 1 Cup Finely Chopped Cabbage
  • 2-3 Green Chillies
  • 2 -3 Tsp Bengal Gram / Channa Dal
  • 1 Tsp Mustard Seeds
  • 6-8 Curry Leaves
  • ¼ Cup Fresh Coriander leaves
  • 4-5 Tbsp of Oil

Spicy Paniyaram

Spicy Paniyaram is a popular South Indian breakfast / tiffin item. Although I have never heard of it in Kerala. Its also called as ‘Paddu’ or ‘Gunta Ponganalu.

This is prepared with the dosa batter mixed with vegetables and seasonings; cooked in special pan which comes with small golf ball size holes.

Method:

– Finely chop, the onions, green chillies, corinader leaves and curry leaves.
– Heat oil in a pan, add mustard seeds and allow spluttering.
– Add Bengal Gram / Channa dal and allow to change colour.
– Add the onions, cabbage, green chillies and curry leaves and stir fry for 2-3 minutes on medium heat.
– Mix this to the Dosa batter along with coriander leaves.

– Heat a non-stick Paniyaram mould on low flame and grease it slightly with oil.
– Pour the batter into the moulds.

– When the lower side is cooked, it starts to leave the sides. Turn it slowly and cook on the other side too.

– Once both the sides are golden brown remove the Paniyarams.
– Repeat with the remaining batter.
– Serve hot with Coconut Chutney.

Note:

– Only Onion can be used instead. Do increase the quantity. For the above recipe you will require the same amount of finely chopped onion.
– Other vegetables like carrot, capsicum, beans can be added instead of cabbage.
– You can also add Methi leaves or Dill leaves instead of the coriander leaves.

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