Paniyaram is a south Indian dish made by steaming batter using a mould. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively. Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including paddu, appe, guliappa, gulittu, gundponglu, ponganalu.
Here I have made with green moong dal batter ; soft , crispy and spicy ones.
Preparation time: 6 hours
Cooking time: 20 mins
Yield: 20 to 22
- Split green moong : 1 cup
- Ginger: 1 small piece
- Green chillies: 3
- Cumin seeds: 1 tsp
- Onion: 1 small finely chopped
- Baking soda: 1/2 tsp
- Rava : 1 tbsp
- Coriander leaves: 1 tbsp finely chopped
- Salt: for taste
- Oil: for frying
- Soak split green moong in water for 5 to 6 hours.
- I soak it overnight to make it for morning breakfast.
- After soaking, drain the water.
- Grind together, soaked moong dal, ginger, 2 green chillies and cumin seeds into a fine paste .
- The batter should be semi thick , thicker than the idli batter.
- Now to this ground batter add finely chopped onions, green chillies, coriander leaves, baking soda , rava and salt.
- Mix well and keep aside for 10 mins.
- Heat oil in the unniappam chatti ( round pan with small fissures).
- I used very little oil; if using non stick pan you can just brush little oil.
- Pour batter with a spoon into each fissures.
- After a minute turn it with a skewer or fork and cook for a minute or so.
- Fry all the paniyarams, drain and keep in absorbent paper.
- Serve hot with green chutney or tomato ketchup.