Paniyaram otherwise called (Kuzhi Paniyaram in Tamil and Gunta Ponganalu in Telugu) are appetizing, flavored dumplings produced using rice and urad dal. Player or Idli Hitter, onions, flavors and spices with a periodic expansion of new coconut.
It is a delicacy from South Indian cooking and makes for an effective method for using extra idli hitter. They are vegetarian and can be made sans gluten by avoiding the asafetida in this recipe.
More on Paniyaram
Paniyaram is famous bite made with idli player or dosa hitter. There are numerous varieties to make them – zesty, sweet or exquisite. They have a fresh surface from outside and a delicate, feathery surface from inside.
This tidbit has many names the whole way across South India and even Maharashtra. Look at the rundown underneath to be aware.
- Paniyaram in Malayalam and Tamil Paddu, Gunta ponganalu,
- Yeriyappa and Guliyappa in Kannada
Appadadde in Tulu
Gunta Ponganalu in Telugu
Appe in Marathi
My most memorable prologue to paniyaram was the point at which a companion would get these in her tiffin box sprinkled with Idli Podi (dry idli chutney powder). One chomp and I was snared.
They were such a lot of like idli and dissimilar to idli for me. Delicate like idlis from inside yet fresh from out. That is the thing I like about kuzhi paniyaram.
All you want to make these flavorful and delicate dumplings is some idli hitter. You can either utilize extra idli hitter or make the player without any preparation. In this paniyaram recipe, these dumplings are made with extra idli player.
Kuzhi paniyaram or Gunta Ponganalu are a breeze to make, on the off chance that you have extra idli or dosa player. You just have to add a few cleaved onions, spices and flavors to the player and afterward cook the dumplings.
There are likewise varieties where the flavors are tempered or sprouted in oil and afterward added to the idli hitter.
These are likewise a South Indian tiffin or breakfast tidbit and they are sound like most South Indian food. You can serve them with Sambar or Coconut Chutney or any chutney of your inclination.
From the extra player I either make this masala paniyaram or sweet paniyaram. Given a decision, we incline toward the Sweet Paniyaram over the exquisite ones.
Paniyaram Chatti
The paniyaram isn’t pan fried or steamed. So you might be considering the way things are cooked?
A unique container is utilized to make them. It is known as a paniyaram chatti (otherwise called an appe container). It is essentially a solid metal cookware with molds in it, much like the container utilized in European cooking.
This unique container is an unquestionable necessity in all South Indian families as it is fundamentally used to make appam or paniyaram.
The conventional chatti is a weighty metal container wherein the hitter doesn’t stick by any means. These days paniyaram container are likewise accessible in non-stick assortments.
Nonetheless, I utilize my credible chatti at home to make this paniyaram recipe as well as different dishes.
The metal, aside from giving the commonplace shape to the paniyaram, likewise loans a special flavor to it which is missing on the off chance that some other cookware is utilized to set it up.
This is the explanation that in present day Indian homes, a ton of different tidbits like pakoda, vada, and so on are additionally made in this dish.
How to Make Paniyaram Recipe
Make Paniyaram Batter
1: In a bowl take 2 cups of idli player and afterward add the accompanying fixings:
- ⅓ to ½ cup cleaved onions
- 1 to 2 finely cleaved green chilies
- 1 teaspoon finely cleaved ginger
- ⅓ cup ground coconut (discretionary and can skip on the off chance that you don’t have)
- 1 spot of asafoetida (hing) – for a gluten free dish skip asafoetida
- ¼ teaspoon red bean stew powder
- ½ teaspoon squashed dark pepper
- 2 tablespoons cleaved curry leaves
- salt if necessary (on the off chance that you have not added salt to the idli hitter, then add salt as per taste)
2: Mix to join and blend well completely with a spoon. In the event that the hitter looks slight, add 1 to 2 tablespoons rice flour.
In the event that the hitter looks thick, add some water depending on the situation.
For a no onion variant you can undoubtedly skip adding onions to the player. The expansion of onions gives a decent flavor and taste.
However, even without onions these dumplings taste great. Simply make sure to add the leftover flavors and spices.
You can likewise add ground veggies like carrots, cabbage, beetroot or finely cleaved greens like spinach, fenugreek leaves, amaranth leaves.
Make Kuzhi Paniyaram
Heat the paniyaram chatti on the burner. Add a couple of drops of oil or 1 teaspoon of oil in the event that you like in each form.
The appe dish displayed in the underneath photograph makes for huge dumplings. Contingent on the size and profundity of the molds the cooking time will differ. Likewise add oil appropriately.
More modest molds will require less oil.
The quality and the make of the dish will likewise decide the cooking time. A lighter weight dish will cook the paniyaram when contrasted with a weighty skillet.
Ensure your dish is prepared well before you start. The dish must be hot when you add the player.
Permit to cook for a couple of moments on low to medium intensity for 2 to 3 minutes.
Control the intensity depending on the situation relying on the quality and make of the skillet.
At the point when you see the sides have become brilliant then turn over cautiously with a wooden stick or spoon and let the opposite side cook until brilliant.
You can likewise add some more oil whenever expected while cooking the opposite side. You can utilize any unbiased seasoned oil or coconut oil or ghee.
You can flip them once or twice more so that they get cooked evenly. When the paniyaram are golden from all sides, remove them in a casserole – so that they stay warm. Cook in batches this way.
Serving Suggestions
You can serve kuzhi paniyaram or gunta ponganalu hot or warm with idli podi or coconut chutney or peanut chutney or onion chutney or ginger chutney or tomato chutney.
In the below photo, I have served them with coconut chutney.
They make for a good breakfast or evening snack or after school snack. These are best enjoyed when eaten hot or warm. They can also be packed for tiffin box or for short journeys.
