Paniyaram is one of the everyday breakfast from the South Indian Cuisine. In most homes these are usually made with left over or over fermented Idli dosa batter. These are known by different names paddu, gundu pongala, gunta ponganalu and masala paniyaram. The dosa batter is flavoured with onions, green chillies and other seasonings and fried in the special paniyaram pan. It taste delicious with chutney or sambar.
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  • Idli Batter(make sure it is idli batter consistency, Idle mavu) – 3cups
  • Onion(shredded or small pieces) – 1nos
  • Greenchillies(finely chopped) – 2nos
  • Curry leaves(finely chopped) – 2sprigs
  • Salt
  • Gingely oil
  1. Mix the onions, green chillies, curry leaves, salt in the idli batter
  2. Heat oil in a unniappam chatti. Should have only little oil in each hole. It should not lot of oil like making unniappam.
  3. Pour the mix in each holes of the chatti.
  4. Cook without closing with a lid. Turn the paniyaram once the side start seperating with a pointed stick. Once that side is also done turn it again to make it little crispy.
  5. :- Serve with chutney and sambhar.