Paniyaram
Paniyaram, also known as appe or paddu, is a popular South Indian breakfast dish made from a fermented batter of rice and lentils. The batter is poured into a special paniyaram pan with multiple cavities, and the resulting balls are cooked until golden brown on both sides. Paniyaram can be served with a variety of chutneys or sambhar.
The origins of paniyaram are unclear, but it is believed to have originated in the state of Karnataka in South India. The dish is mentioned in several ancient Tamil texts, and it is likely that it has been around for centuries. Paniyaram is a popular street food in South India, and it is also often served in homes for breakfast or as a snack.
Paniyaram Paniyaram Paniyaram Paniyaram
Prep time: 30 | Cook time: 15 | Serves: 4
Ingredients
  • 2 cups rice flour
  • 1 cup urad dal
  • 1 cup beaten curd
  • 2 tsp sugar
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 3 cups water
  • Oil for greasing the paniyaram pan
Instructions
  1. Soak the rice and urad dal in water for 4-5 hours.
  2. Drain the water and grind the soaked rice and urad dal into a smooth batter along with curd, sugar, oil, and salt.
  3. Add water as needed to make a thick batter that coats the back of a spoon.
  4. Cover the batter and leave it to ferment for 8-10 hours.
  5. Grease the paniyaram pan with oil.
  6. Heat the pan over medium heat.
  7. Pour a spoonful of batter into each cavity.
  8. Cook for 2-3 minutes or until golden brown on both sides.
Why It Works
  • The fermentation process breaks down the starches in the rice and lentils, making the batter easier to digest and giving it a slightly sour flavor.
  • The addition of curd to the batter helps to make the paniyaram soft and fluffy.
  • The sugar in the batter helps to caramelize the outside of the paniyaram, giving it a golden brown color.
  • The oil in the batter helps to prevent the paniyaram from sticking to the pan.