Corn Paniyaram is a simple and tasty recipe, an easy recipe even for beginners too. Corn is cooked, ground and mixed with left over idli batter and seasoned with mustard seeds and chana dal. Corn Paniyaram can be served for breakfast and dinner too. Paniyaram dishes are traditional and there are lot of variations. You can add your choice of healthy veggies. But I have added corn here. Whenever I have fresh corns available, Corn Paniyaram comes to my mind. Corn Paniyaram has been an instant hit with my family. Kids will love this recipe and we can add any kind of surprise stuffing to the paniyaram. It takes 15 minutes of pre-preparation time and 10 minutes of cooking time. Paniyaram can be a handy recipe when you want to use the leftover idli-dosa batter when the batter starts to become sour. The Corn Paniyaram recipe calls only for idli/dosa batter to be readily available and all you have to do is to add a few spices and vegetables and voila it is ready.
Corn Paniyaram can be served with coconut chutney or any tiffin sambhar. This is a healthy recipe as corn is rich in fiber. Corn is high in dietary fibre, prevents anemia, diabetes and hypertension. These soft and crispy paniyaram balls are a wonderful variation from the usual idli dishes. Corn Paniyarams are quite appealing visually and a variety dish. Keep a note that paniyaram batter has to be thick and should not be watery. Paniyarams should be cooked in paniyaram moulds. Now let me add a personal option of mine. Cheese suits well with corn, so you can add some grated cheese on top of the Corn Paniyaram. As cheese melts, it adds that ‘wow’ factor to our dish. You can explore a well detailed Corn Paniyaram recipe here.