
I am a big fan of these paniyarams…that too from my mom’s hand…But after marriage,when I tried making,sometimes I will get it right but mostly flop….That’s because I will not be accurate in measures….But now,I think I am getting it right,slowly….!Just similar to my mom’s!!! I think the sweet version is mostly all you know,but the spicy version is uncommon I think…so here we go with the two recipes….
Perfect for evening snack or even starter for dinner.
Sweet paniyaram kara paniyaram recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast/ Dinner
Prep Time: 5 hr soaking and standing time | Cook time: 35 mins | Serves: 4
Prep Time: 5 hr soaking and standing time | Cook time: 35 mins | Serves: 4
Ingredients
Idli rice - 1 cup
Toor dhal/Thuvaram paruppu - 2 tbsp
Fenugreek seeds/Vendayam - 3/4 tsp
Urad dal - 3 tblsp
Jaggery - 1/2 cup
Salt - As needed
Water - As needed for grinding
Cardamom - 1
Cooking soda(optional) - 1 pinch
Coconut grated(optional) - 2 tblsp
Ghee/oil - As needed
Toor dhal/Thuvaram paruppu - 2 tbsp
Fenugreek seeds/Vendayam - 3/4 tsp
Urad dal - 3 tblsp
Jaggery - 1/2 cup
Salt - As needed
Water - As needed for grinding
Cardamom - 1
Cooking soda(optional) - 1 pinch
Coconut grated(optional) - 2 tblsp
Ghee/oil - As needed
Method:
- Soak rice,thoor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency thicker than idly dosa batter)
- Set aside for Minimum 2-3 hours.
- At the moment you are going to make,add powdered jaggery,elachi,salt,cooking soda and coconut gratings(if desired) and mix well.
- Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix apparently)
- Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
- Pour the batter careful in each hollow and cook covered in medium low flame.
- Then turn and cook for another 2 minutes or till golden brown.
Notes :
- Possible fact for paniyaram being hard is less water. Add more water and mix and try again.
- Paniyaram sticking to the pan? More soda or water or urad dal or methi seeds. To balance this, you can either add some maida or rice flour to the batter and try again.
- If you are making for dinner,try grinding in the afternoon or even morning for best soft results of paniyaram.
- For Kara paniyaram, donot grind the dal smoothly as it will give you hard paniyarams,you have to let it coarse. Just grind the rice first smoothly if you want,thats enough.
- You can grind this in Mixie, makes it simple and easy job.

Kara paniyaram
This one tastes like our adai but no onion in this one…
Kara paniyaram recipe
Idli rice - 1 cup
Channa dal - 1/4 cup
Toor dhal - 1/4 cup
Urad dhal - 2 tbsp
Moong dal - 2 tbsp
Sago/ poha - 2 tbsp
Asafetida - 3 generous pinches
Red chillies - 6
Salt & water - as needed
Curry leaves - 1 sprig
Oil - as needed
Channa dal - 1/4 cup
Toor dhal - 1/4 cup
Urad dhal - 2 tbsp
Moong dal - 2 tbsp
Sago/ poha - 2 tbsp
Asafetida - 3 generous pinches
Red chillies - 6
Salt & water - as needed
Curry leaves - 1 sprig
Oil - as needed
Method
- Soak the rice separately and dals with sago/poha together for 3 hours.
- First grind red chillies(you can soak the red chillies along rice too) ,salt and asafoetida,then add the soaked rice,grind until fine rawa/sooji consistency and lastly the dhal.
- The batter should be a coarse paste(like wheat rava).Let the batter be thick, not too thick, not too watery. Add curry leaves. Keep aside for few hours if possible.
- Pour into the greased hollows as we said for the sweet one. Cook covered in medium flame.
- Cook on both sides to golden brown and serve hot with coconut chutney!!

Its a pleasure for me to send this to Monthly mingle – Ravishing Rice hosted by Nag’s of Cooking and me