Savory South Indian Coconut Paniyaram Recipe

About this recipe

Savory South Indian Coconut Paniyaram is a delightful breakfast dish that combines the nutty flavor of coconut with the subtle tanginess of fermented rice and urad dal batter. These soft, golden-brown dumplings are lightly spiced with green chilies and curry leaves, making them both aromatic and flavorful. Perfectly crisp on the outside and fluffy on the inside, Paniyaram is traditionally made in a special pan (paniyaram pan) and pairs wonderfully with coconut chutney or tomato chutney. This recipe strikes a balance between authentic South Indian flavors and medium spice, making it a universally loved family breakfast option.

Ingredients

• 1 Kg Idly/Dosa Batter
• - Grated Coconut
• 500 g Onion
• 100 g Curry Leaves
• 100 g Coriander Leaves
• 1 liter Sunflower Oil
• 100 g Salt
• medium Chilli Green Long
• 100 g Jeera
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, combine the idli batter with grated coconut, chopped onions, green chili, curry leaves, and coriander leaves. Mix well and adjust salt to taste.
2. 2. Heat 1 tbsp oil in a small pan and add mustard seeds and cumin seeds. Let them splutter for 30 seconds, then pour this tempering into the batter. Mix gently to combine.
3. 3. Heat a paniyaram pan on medium heat and add a few drops of oil into each cavity.
4. 4. Fill each cavity of the pan about 3/4 full with the prepared batter. Cover the pan with a lid and cook for 2-3 minutes on medium heat until the bottom turns golden brown.
5. 5. Carefully flip each paniyaram using a skewer or spoon and cook the other side for another 2-3 minutes until golden and cooked through.
6. 6. Remove the paniyaram from the pan and repeat the process with the remaining batter. Serve hot with coconut chutney or tomato chutney.