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 padduappeguliappagulittugundpongluponganalu.

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.


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