South Indian Paniyaram Recipe – Classic, Carrot & Spinach Variants
Paniyaram is an iconic South Indian dish that is the perfect way to repurpose leftover idli or dosa batter, especially when it begins to turn sour. When you’re pressed for time but craving a warm, wholesome snack, this dish serves as a delightful solution. With the goodness of vegetables like grated carrots and spinach, this recipe not only enhances the flavor but also boosts the nutritional value. Pair it with spicy idli podi or a refreshing chutney to elevate the taste. Here’s how you can make three variations of the beloved Paniyaram – Classic, Carrot, and Spinach.
Cuisine: South Indian
Course: Breakfast, Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Dosa Batter | 3 cups |
| Carrots (Gajjar), grated | 2 cups |
| Spinach, finely chopped | 2 cups |
| Salt | To taste |
| Mustard Seeds (Rai/Kadugu) | 2 teaspoons |
| Green Chillies, finely chopped | 4 |
| Pearl Onions (Sambar Onions), finely chopped | 2 cups |
| Coriander (Dhania) Leaves, finely chopped | 1/4 cup |
| Oil | For shallow frying |
Prep Time: 10 minutes
Cook Time: 20 minutes
Instructions
1. Prepare the Ingredients
- Prepping the Vegetables:
Begin by grating the carrots and finely chopping the spinach, coriander, and pearl onions. Make sure your idli or dosa batter is ready – this should be the classic fermented batter made from idli rice and urad dal.
2. Cook the Vegetables for the Variants
-
For the Carrots:
Heat a small amount of oil in a pan over medium heat. Add the grated carrots and sauté until they soften, then remove from the heat and let it cool. Do not add any salt at this stage since the batter already contains some salt. -
For the Spinach:
Heat oil in another pan over medium heat. Add the chopped spinach and sauté until the spinach wilts completely. Once done, turn off the heat and set it aside to cool.
3. Blend the Batters for Each Variant
-
Carrot Paniyaram Batter:
Once the cooked carrots have cooled, add them to a mixer grinder along with 1 cup of the idli dosa batter and a pinch of salt. Blend until smooth. The batter will be thick and may not require additional water since you’re using the dosa batter for grinding. -
Spinach Paniyaram Batter:
Similarly, add the cooked spinach to the mixer grinder with 1 cup of idli dosa batter and a pinch of salt. Blend until smooth. Set both the carrot and spinach batters aside, each in their own separate containers.
4. Prepare the Spicy Masala
-
Spicy Masala:
In a small pan, heat some oil and add the mustard seeds. Let them crackle. Add the curry leaves, chopped green chillies, and pearl onions. Sauté until the onions turn soft and lightly golden brown. Once cooked, remove from the heat and let it cool slightly. -
Divide and Add:
Divide the masala into three portions. Add one portion of the masala into the plain idli batter, another into the carrot batter, and the final portion into the spinach batter. Stir well to combine and check for seasoning. Add more salt if needed.
5. Cook the Paniyarams
-
Cooking:
Heat a paniyaram pan over medium heat and add a small amount of oil into each cavity. Spoon the different batters into their respective cavities, filling each one just slightly above halfway. Cover the pan with a lid and cook for about 5-6 minutes or until the tops are set and the paniyaram is firm. -
Flip:
Once the tops of the paniyarams are steamed, open the lid and carefully flip them over using a spoon or skewer. Allow the other side to cook until golden and slightly crispy. This will take about 3-4 minutes. -
Serving:
Transfer the cooked paniyarams to a serving dish. Serve hot with a side of coconut chutney for a satisfying breakfast or snack.
Coconut Chutney Recipe (for serving)
To complement the paniyaram, prepare a simple yet flavorful coconut chutney. Here’s how:
-
Ingredients for Chutney:
- Fresh grated coconut
- Handful of almonds
- 2 green chillies
- 1-inch piece of ginger
- Salt to taste
- 1 tablespoon lemon juice
- Water (preferably warm, especially if the coconut is frozen)
-
Instructions:
Combine the grated coconut, almonds, green chillies, ginger, salt, and lemon juice in a mixer grinder. Add a little warm water if needed to help blend into a smooth chutney. Blend until you achieve the desired consistency. Your chutney is now ready to serve alongside your paniyaram.
Serving Suggestions
These delectable Paniyarams can be served for breakfast, as a light snack, or even as part of a brunch spread. Pair them with coconut chutney for a traditional touch, or enjoy them with your favorite chutney or sambar. For an authentic South Indian experience, you can even serve them with a cup of strong filter coffee.
Pro Tip:
If your coconut for the chutney is frozen or cold, use warm water for grinding. This helps achieve the perfect consistency and enhances the flavor of the chutney.
Conclusion
Paniyaram, whether classic or with added vegetables like carrots and spinach, is an excellent dish that is easy to make, nutritious, and full of flavor. With this simple recipe, you can make a hearty, fulfilling meal using leftover idli dosa batter. A great dish to try for those mornings when you crave a quick breakfast or when you’re looking for something light yet satisfying to accompany your afternoon tea or coffee.
