Go Back

Paniyaram or Uppappam

Soft, spongy and savoury gluten-free dumplings from South India made with rice and lentils usually eaten for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, brunch, Snack
Cuisine Indian
Servings 6 people

Ingredients
  

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 1/2 gram tsp blacklentils or urad dal
  • 1/4 tsp asafoetida
  • 1 tbsp finely chopped ginger
  • 2 green chillies finely sliced
  • 2 sprigs curry leaves torn into 2 or 2 pieces
  • 3 cups Idli Batter
  • 1 medium onion finely chopped
  • 1 medium carrot grated
  • 1/4 cup grated or thinly slivered fresh coconut
  • Salt to taste
  • Oil to cook Paniyarams

Instructions
 

  • Heat the coconut oil. Add the mustard seeds. When they splutter add the lentils and stir. As they start browning, stir in the asafoetida, ginger, chillies and curry leaves. Take it off the heat and pour into the Idli batter after about 5 minutes.
  • Mix well. Stir in the onions, carrot and coconut. Add salt as necessary.
  • Place the Appakaaral or Paniyaram Kallu (Aebelskiver pan) on the stove. Pour oil into the depressions in the pan till just about half full. Once the oil is hot enough pour enough batter into the depressions till just full. The batter will expand and overflow a bit as it cooks.
  • Cook on low to medium heat till the Paniyarams start leaving the side. Turn the dumplings over and cook on the other side till golden brown. Add a little more oil if necessary. Remove and repeat till batter is used up.