Paniyaram
Paniyaram, also known as appe or paddu, are bite-sized, savory dumplings made from a fermented batter of lentils, rice and spices. They are a popular street food in southern India and are typically served with chutney or sambar.
The origins of paniyaram are shrouded in mystery, but it is believed that they were first created by Tamil Nadu'sfarming communities as a way toutilize leftover dal. Over the centuries, paniyaram have become a beloved food throughout India and are now enjoyed by people of all ages and backgrounds.
Paniyaram Paniyaram Paniyaram Paniyaram
Prep time: 20 | Cook time: 30 | Serves: 4
Ingredients
  • Whole Urad Dal
  • Salt
  • Green Chillies
  • Fresh Coconut
  • Coriander leaves
  • Curry leaves
  • asafoetida powder
  • Cooking Oil
Instructions
  1. Wash and soak the urad dal for at least 3 hours.
  2. Grind the soaked dal, green chillies and salt into a smooth batter.
  3. Add chopped coconut, coriander leaves, curry leaves and asafoetida powder to the batter and mix well.
  4. Cover and keep the batter aside for fermentation for 4-6 hours.
  5. Heat a paniyaram pan and pour oil into each cavity.
  6. Fill each cavity with the fermented batter
  7. Cook until golden brown on both sides.
  8. Serve hot with chutney or sambar
Why It Works
  • The use of fermented batter gives paniyaram their characteristic sour flavor and fluffy texture.
  • The addition of coconut, coriander and curry leaves adds sweetness and depth of flavor to the dumplings.
  • Cooking the paniyaram in a hot pan with oil creates a crispy exterior and a soft and fluffy interior.