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You are here: Home / Breakfast / Masala Paniyaram Recipe – Chettinad Masala Paniyaram Recipe

Masala Paniyaram Recipe – Chettinad Masala Paniyaram Recipe

February 27, 2016 84 Comments

Masala Paniyaram recipe is a Chettinad dish that starts off with an idli dosa batter as base. I usually make paniyaram at home for a quick breakfast or have slightly sour leftover dosa batter that needs to get used up. I have tried a few different variations of paniyaram by adding coconut, more chillies, no tempering, etc and this paniyaram recipe I am sharing today is my absolute favourite.

masala paniyaram recipe, kuzhi paniyaram recipe

To get started making your own paniyaram, you need a paniyaram pan which is very easily available in India and, of course, Amazon. While doing my own search to buy a paniyaram pan, I was quite intrigued by the fact that a few different cultures have snacks similar to paniyaram in their cuisine too – the popular aebleskiver from Denmark and Takoyaki from Japan. Takayoki usually has a filling but the concept of cooking or frying them is the same as making paniyaram.

masala paniyaram recipe, kuzhi paniyaram recipe

Anyway this Masala Paniyaram recipe serves a a simplest evening snack for me and I hope you get to make this soon and share with your loved ones too.

Check out recipe for dosa batter, Mysore vada, jowar dosa, and masala dosa too, if you are looking for some more recipe ideas and inspiration.

5.0 from 1 reviews
Masala Paniyaram Recipe
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Masala paniyaram recipe or kuzhi paniyaram recipe is a quick Chettinad snack recipe made using dosa batter and added spices in a special pan.
Author: nags
Recipe type: Snacks
Cuisine: Indian
Serves: 3
Ingredients
  • 2.5 cups of dosa or idli batter
  • 1.5 tsp of oil
  • ¼ tsp of mustard seeds
  • A generous pinch of hing (asafoetida)
  • 2 tbsp of chopped onions or shallots (chinna vengayam)
  • 2 tbsp of grated coconut (optional)
  • 2 tbsp of chopped coriander leaves or curry leaves
  • 4-5 tbsp of Indian sesame oil, for cooking
  • Salt to taste
Instructions
  1. Heat the 1.5 tsp oil and add the mustard seeds. When they pop, add the hing and chopped onions or shallots. Fry until light golden brown.
  2. Turn off heat and add the coconut, if using.
  3. Let the coconut get lightly toasted in the remaining heat and add to the dosa batter along with the chopped coriander leaves and salt to taste.
  4. Mix well and set aside. The batter shouldn't be too runny, the consistency of batter for making idli is perfect.
  5. Heat the paniyaram pan and fill the each hole up to ⅓ with oil. You can add a bit less if using a non-stick pan.
  6. Once the oil is heated, pour enough batter into each hole to fill it. The oil will float to the top and spill over to the other holes. This is fine, paniyara pan is a way of deep frying the items and yet retaining the shape perfectly.
  7. Patience is required at this stage. On medium-low heat, cook the paniyaram for a good 3-4 mins until the bottom is nicely browned. Take care to regulate the heat properly otherwise the inside will not cook properly.
  8. Once the top of the paniyaram has risen a bit and is no longer too runny, gently flip them with a skewer. Take care while doing this. Once all are flipped over, let the other side cook for 2-3 mins.
  9. Once both sides are golden brown, gently remove using the skewer on to serving plates.
3.5.3208

Step by step masala paniyaram recipe

Heat the 1.5 tsp oil and add the mustard seeds. When they pop, add the hing and chopped onions or shallots. Fry until light golden brown.

masala paniyaram recipe, kuzhi paniyaram recipe

Turn off heat and add the coconut, if using.

masala paniyaram recipe, kuzhi paniyaram recipe-2

Let the coconut get lightly toasted in the remaining heat and add to the dosa batter along with the chopped coriander leaves and salt to taste.

masala paniyaram recipe, kuzhi paniyaram recipe-3

Mix well and set aside. The batter shouldn’t be too runny, the consistency of batter for making idli is perfect.

masala paniyaram recipe, kuzhi paniyaram recipe-4

Heat the paniyaram pan and fill the each hole up to 1/3 with oil. You can add a bit less if using a non-stick pan.

masala paniyaram recipe, kuzhi paniyaram recipe-5

Once the oil is heated, pour enough batter into each hole to fill it. The oil will float to the top and spill over to the other holes. This is fine, paniyara pan is a way of deep frying the items and yet retaining the shape perfectly.

masala paniyaram recipe, kuzhi paniyaram recipe-6

Patience is required at this stage. On medium-low heat, cook the paniyaram for a good 3-4 mins until the bottom is nicely browned. Take care to regulate the heat properly otherwise the inside will not cook properly.

masala paniyaram recipe, kuzhi paniyaram recipe-8

Once the top of the paniyaram has risen a bit and is no longer too runny, gently flip them with a skewer. Take care while doing this. Once all are flipped over, let the other side cook for 2-3 mins.

masala paniyaram recipe, kuzhi paniyaram recipe-9

Once both sides are golden brown, gently remove using the skewer on to serving plates.

Serve paniyaram hot or warm with coconut chutney, tomato thokku (like I did), onion thokku, dosa podi, or even sugar. It’s very versatile!

Notes:
– Add a pinch or two of chilli powder if you want some heat in your paniyaram. I sometimes do this and sometimes don’t
– This recipe was updated and re-posted on December 3, 2014. I also added step by step pictures. Drop me a note if you try to try this masala paniyaram recipe at home
– For masala paniyaram recipe in Tamil, Telugu, Hindi, Kannada, etc please use the Google translate button in the sidebar

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By nags Filed Under: Breakfast, Chettinad Recipes, Snacks and Appetisers, Tamil Recipes

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Reader Interactions

Comments

  1. Shoyeb Sheik

    October 23, 2017 at 2:31 am

    Awesome. Such a clear step by step explanation! Thank you so much for this nice, simple and easy-to-follow recipe!

    Reply
  2. J

    May 16, 2012 at 10:26 pm

    I love this – My mom has been making it for years almost exactly like this except she puts in some ginger garlic sometimes and no grated coconut – so good , except all my life I have never known what these are called ! we call them the round things (so original :P) but thanks for posting this, my most favourite south indian tiffin dish has a name !

    Reply
  3. Anonymous

    May 7, 2011 at 9:13 am

    HELLO NAGS…. I M FROM NORTHEAST INDIA. MY FRND USED 2 MAKE THIS DISH "PANIYARAM" N I LOVED IT.I M A GREAT FAN OF THIS DISH N I TRIED IT. REALLY, IT WAS YUMMM…THANKS 2 U SPECIALLY FOR D RECIPE OF THIS DISH.

    Reply
  4. Nags

    May 7, 2011 at 10:45 am

    really glad you like the masala kuzhi paniyaram recipe 🙂

    Reply
  5. Kalyani

    December 18, 2010 at 9:26 pm

    ohh thanks nags …. then will go for a nonstick one …….

    Reply
  6. Nags

    December 15, 2010 at 3:07 am

    I use a non stick pan Kalyani. cast iron will need seasoning and more oil when cooking 🙂

    Reply
  7. Kalyani

    December 13, 2010 at 1:55 am

    wow the panniyaram looks delicious and so crispy …….. & will try soon………. but i have to order a pan soon … can u suggest me regarding pans ? cast iron is it good or non-stick pan ?

    Reply
  8. Nags

    November 25, 2010 at 1:57 am

    yay! thanks for being so awesome and leaving feedback harsha. so glad you liked the masala kuzhi paniyaram recipe 🙂

    Reply
  9. harsha

    November 24, 2010 at 5:20 pm

    ok i just made a batch of these beauties and it turned out heavenly ..beautifully crispy and brown outside and soft inside…thanks a lot for the recipe nags….god bless

    Reply
  10. harsha

    November 24, 2010 at 1:28 pm

    gee nags,
    i used to think that panniyaram making was a labour intensive procedure….u make it sound so simple ….thanks..now i can make this in a jiffy and trick people into thinkin that i had been labouring over this in the kitchen for a a hundred years! jus kidding..will try soon and let you know…..

    Reply
  11. Nags

    July 25, 2010 at 12:01 am

    That's a great idea anon. The only thing I feel is, if you make this in an idli maker in the MW, then it will taste more "steamed" than fried. Paniyarams are supposed to be semi-fried so the taste and texture will significantly differ if you follow the method you mentioned. Still might turn up a good snack though, I am sure 🙂

    Reply
  12. Anonymous

    July 24, 2010 at 1:30 pm

    Hello,

    Nice recipe. Great for tea or even a quick tiffin stuff. I dont have the paniyaram Chatti /aebleskiver pan but I have idli maker which ca be used in microwave. I like the recipe but I think it can be made in microwave as well and with less oil. Saute onion, dal and other ingredients except idli batter. Can also add finely sliced capsicum OR peanuts. Then take it off the flame and mix with idli batter and cook in idli maker in microwave. I have never tasted this recipe but I think it will give the same taste in idli maker as well. I am new to cooking so its just an idea….

    Reply
  13. yarn_lady

    June 27, 2010 at 1:33 am

    My daughter had her first taste of this dish and now wants me to make it at home! I didn't realise that it is so simple:) Lovely photos . Thanks for sharing.
    Vimala

    Reply
  14. Nags

    June 27, 2010 at 1:48 am

    So glad you like the kuzhi paniyaram recipe Vimala!

    Reply
  15. Gauri Vaidya

    June 26, 2010 at 4:39 pm

    yum! and lovely picture. I will dream of Paniyaram today!

    Reply
  16. Nags

    June 26, 2010 at 4:44 pm

    Haha thanks Gauri! I love kuzhi paniyaram too!

    Reply
  17. Ramya

    June 25, 2010 at 10:15 pm

    I was so tempted ..I love the crunchy tasty paniyaram, that my grandma makes .. the best is the coconut chutney that goes with it… "Yummy" !!
    For those who are looking to buy one..I like to share the link where I bought ..
    http://www.perfectpeninsula.com/paniyaram.htm

    > I found the price cheaper than other web sites. It is non stick and it is pretty easy to make it and taste so good 🙂

    Reply
  18. Nags

    June 26, 2010 at 12:38 am

    Thanks a lot Ramya. Very glad you like kuzhi paniyaram recipes 🙂

    Reply
  19. Aladdin's Cave keepster

    April 24, 2010 at 10:04 am

    These little babies are on my snack list for tonite!!

    Reply
  20. RAKS KITCHEN

    April 1, 2010 at 1:11 pm

    I too have idly/dosa batter,outside,turning sour,will make ASAP..;)
    I like the addition of red chili powder,looks good!

    Reply
  21. Bubli

    April 1, 2010 at 1:11 pm

    oh my!! I want to reach out and grab some of those tasty goodies

    Reply
  22. Prathibha

    April 1, 2010 at 1:11 pm

    I love them…looks yummy

    Reply
  23. Kitchen Flavours

    April 1, 2010 at 1:11 pm

    Oh wow…that's an yummy recipe…i think it is time to buy that paniyaram chatti…..

    Reply
  24. Shama Nagarajan

    April 1, 2010 at 1:11 pm

    mouthwatering recipe…nice click..do participate in my first cooked food event….check my blog for details

    Reply
  25. Happy cook

    April 1, 2010 at 1:11 pm

    That looks so beautiful.
    I found here a chatti, but not so deep, here they use it for a batter dessert, i think i should buy the pan and make this.
    Love that golden colour.

    Reply
  26. sangeeta

    April 1, 2010 at 1:11 pm

    yes i had seen that one n commented too…..the name again was a twister for me…:)
    i felt unnecessary to link it as it is such a common recipe in the north n reading your's felt like it is common in the south too…

    Reply
  27. Hb

    April 1, 2010 at 1:11 pm

    what's kuzhi by the way?

    Reply
  28. SJ

    April 1, 2010 at 1:11 pm

    Hb, Kuzhi means pit! now dont ask whats paniyaram!

    Reply
  29. Divya Vikram

    April 1, 2010 at 1:11 pm

    This looks so good! I now miss this paniyaaram pan. Planning to order one soon!

    Reply
  30. Varsha Vipins

    April 1, 2010 at 1:11 pm

    yumm..I love how crunchy it looks..:)

    Reply
  31. Nags

    April 1, 2010 at 1:11 pm

    Hb, I'd have said kuzhi means hole, but I guess pit is more closer to the real deal since a hole can even be in the ceiling and a kuzhi can't be on the ceiling since it has to go down and not up..

    Ahh.. forget it! 😉

    Reply
  32. Cinnamon-Girl Reeni♥

    April 1, 2010 at 1:11 pm

    These are so beautiful!! And perfect! I bet they are just delicious!

    Reply
  33. Sharmilee! :)

    April 1, 2010 at 1:11 pm

    Have posted it : http://sharmis-passions.blogspot.com/2009/11/masala-kuzhi-paniyaram.html

    Reply
  34. Mathi

    April 1, 2010 at 1:11 pm

    This is my husband's fav. dish. Thanks to the non-stick pan 🙂
    A small tip: After adding batter to the appam pan, i spread few grated carrot and garnish with ghee roasted Cashew Nut. It tastes yummy yummy 🙂

    Reply
  35. Sonu

    April 1, 2010 at 1:11 pm

    I have Dosa batter in my fridge right now…but not Paniyaram. 🙁 I need to do something to fix my situation asap. 🙂

    Reply
  36. Mathi

    January 27, 2010 at 10:09 pm

    This is my husband's fav. dish. Thanks to the non-stick pan 🙂
    A small tip: After adding batter to the appam pan, i spread few grated carrot and garnish with ghee roasted Cashew Nut. It tastes yummy yummy 🙂

    Reply
  37. Sharmilee! :)

    November 17, 2009 at 8:32 am

    Have posted it : http://sharmis-passions.blogspot.com/2009/11/masala-kuzhi-paniyaram.html

    Reply
  38. Sharmilee! :)

    November 2, 2009 at 7:15 am

    Late to check this, didnt knw kulipaniyarams come out so well with dosa batter, will surely try it out soon probably this weekend 🙂

    Reply
  39. lissie

    October 26, 2009 at 9:59 am

    enjoyed reading the comments… 🙂 I will try this next time with leftover dosa batter. nice color!

    Reply
  40. Valarmathi

    October 24, 2009 at 8:15 am

    Wow… Nags paniyaram looks lovely and yummy. Never added cocnut to it, Will add coconut when i try next time.

    Reply
  41. Shri

    October 23, 2009 at 1:09 pm

    Perfect and delicious!Well I have idli batter but not the pan , the most needed one..but can that be an excuse now?:D

    Reply
  42. Dhanya Nambirajan

    October 23, 2009 at 5:38 am

    Looks yummy. Wish I can have one now:).

    Reply
  43. Anonymous

    October 22, 2009 at 9:21 pm

    Wow!looks very good. I've made the Paniyaram, once before minus chilli powder, it was lighter in color than yours. Also, it absorbed lot of oil, so I'ven't tried after that. Will try out again with your recipe.

    Thanks
    Rg.

    Reply
  44. Arch

    October 22, 2009 at 2:06 pm

    These look so good, I've never added coconut in the ones I make..must try…hope you had a wonderful Diwali !

    Reply
  45. Jayashree

    October 22, 2009 at 1:45 pm

    Love the nice, warm orange-y colour of your paniyarams.

    Reply
  46. Superchef

    October 22, 2009 at 7:42 am

    love the colour of these paniyarams..bet its the red chili powder that did the trick!

    Reply
  47. K

    October 22, 2009 at 8:07 am

    We make it the same way, we call it Appa or Guliappa. I dont like that name though! Paniyaram sounds better!

    Reply
  48. Nags

    October 22, 2009 at 1:45 am

    Guliappa is hilarious!!!! Hahahahaha!! Even more so than Guliamma I'd say 😀

    Reply
  49. Mandira

    October 21, 2009 at 1:48 pm

    they look so good Nags!

    Reply
  50. SJ

    October 21, 2009 at 1:28 pm

    Hb- ohh appadiya wokay wokay. In Kannada its called Guliappa. Being the feminists that we (my sis and I) are we renamed it Guliamma 😛

    Reply
  51. Ramya Bala

    October 21, 2009 at 5:02 pm

    looks very delicious..everyones fav 🙂

    Reply
  52. Cinnamon-Girl Reeni♥

    October 21, 2009 at 2:08 am

    These are so beautiful!! And perfect! I bet they are just delicious!

    Reply
  53. Hb

    October 21, 2009 at 2:00 am

    SJ – Huh!I know what paniyaram is coz she mentioned about it before.
    Nags – Aww, cute!

    Reply
  54. munchcrunchandsuch

    October 20, 2009 at 10:57 pm

    pic perfect, recipe perfect

    Reply
  55. Danielle

    October 20, 2009 at 10:43 pm

    those look sooo darned good! and I'm loving that pan!

    Reply
  56. Varsha Vipins

    October 20, 2009 at 7:05 pm

    yumm..I love how crunchy it looks..:)

    Reply
  57. Nags

    October 21, 2009 at 1:55 am

    Hb, I'd have said kuzhi means hole, but I guess pit is more closer to the real deal since a hole can even be in the ceiling and a kuzhi can't be on the ceiling since it has to go down and not up..

    Ahh.. forget it! 😉

    Reply
  58. Alka

    October 20, 2009 at 4:14 pm

    Just feel like grabbing some, straight from the screen..a not so very good thought u see..esp. since its a fasting day for me…Grrrr wont forgive you for this Nags 🙁

    Reply
  59. Mriganayani

    October 20, 2009 at 4:05 pm

    This looks so pretty it should have its own tv show! Perfect! Wish i can eat this now!

    Reply
  60. SJ

    October 20, 2009 at 2:48 pm

    Hb, Kuzhi means pit! now dont ask whats paniyaram!

    Reply
  61. Hb

    October 20, 2009 at 2:05 pm

    what's kuzhi by the way?

    Reply
  62. Divya Vikram

    October 20, 2009 at 6:03 pm

    This looks so good! I now miss this paniyaaram pan. Planning to order one soon!

    Reply
  63. sangeeta

    October 20, 2009 at 9:39 am

    relieved…seeing some bloggers going berserk…i am really scared sometimes…:)

    Reply
  64. sangeeta

    October 20, 2009 at 9:23 am

    hope you didn't mind that..

    Reply
  65. sangeeta

    October 20, 2009 at 9:22 am

    yes i had seen that one n commented too…..the name again was a twister for me…:)
    i felt unnecessary to link it as it is such a common recipe in the north n reading your's felt like it is common in the south too…

    Reply
  66. sangeeta

    October 20, 2009 at 9:03 am

    so many nice posts in the recent past…these paniyarams look awesome…don't have this pan but i use a small wrought iron kadai for making them ..slightly flat…n of course we don't call them paniyaram…now i have a name…:)

    Reply
  67. Happy cook

    October 20, 2009 at 7:16 am

    That looks so beautiful.
    I found here a chatti, but not so deep, here they use it for a batter dessert, i think i should buy the pan and make this.
    Love that golden colour.

    Reply
  68. Sushma Mallya

    October 20, 2009 at 7:12 am

    love the golden brown colour of it…looks so crispy and perfect, will surely try this when i have dosa batter…wonderful click too nags…hope u had a wonderful diwali

    Reply
  69. Mel @ bouchonfor2.com

    October 20, 2009 at 6:59 am

    Wow, how absolutely gorgeous. I especially love how puffy and golden these are.
    Your photos are stunning too 🙂 Just added you to my feed. Hope to chat soon!

    Reply
  70. my kitchen

    October 20, 2009 at 6:41 am

    Wow Delicious Masala paniyaram,send 1 plate to me

    Reply
  71. Shama Nagarajan

    October 20, 2009 at 6:26 am

    mouthwatering recipe…nice click..do participate in my first cooked food event….check my blog for details

    Reply
  72. Kitchen Flavours

    October 20, 2009 at 6:08 am

    Oh wow…that's an yummy recipe…i think it is time to buy that paniyaram chatti…..

    Reply
  73. rekhas kitchen

    October 20, 2009 at 5:58 am

    mmmmm looks so tempting nice color may be because of red chilli powder looks great.

    Reply
  74. Prathibha

    October 20, 2009 at 4:34 am

    I love them…looks yummy

    Reply
  75. Hb

    October 20, 2009 at 4:33 am

    These were made at home and have this slightly porous texture and with lotsa turmeric. We call them 'puli bongaralu', translated as tops I guess. I have no idea why!Thanks for reminding me of those beauties.
    Psst!I am not the first this time.

    Reply
  76. chakhlere

    October 20, 2009 at 3:59 am

    Amazing tea time snack!! Looks very yummmy!!

    Reply
  77. Bubli

    October 20, 2009 at 3:28 am

    oh my!! I want to reach out and grab some of those tasty goodies

    Reply
  78. Nags

    October 20, 2009 at 9:24 am

    areey.. sangeeta.. not at all 🙂 i have no qualms like that. and also, they are really not the same. urs have oatmeal, something that's very new to me 🙂

    Reply
  79. sowmya.s

    October 20, 2009 at 8:53 am

    nice colour and looks just perfect!!

    Reply
  80. Anh

    October 20, 2009 at 7:39 am

    I have no ideas about a lot of the ingredients (silly me!), but they look wonderful!

    Reply
  81. Tina

    October 20, 2009 at 4:49 am

    Ohhhh cute cute masala kuzhi paniyarams. Perfect clicks too.

    Reply
  82. RAKS KITCHEN

    October 20, 2009 at 3:25 am

    I too have idly/dosa batter,outside,turning sour,will make ASAP..;)
    I like the addition of red chili powder,looks good!

    Reply
  83. Nags

    October 20, 2009 at 3:16 am

    Hehe 😀 Do do!

    Reply
  84. Sonu

    October 20, 2009 at 3:15 am

    I have Dosa batter in my fridge right now…but not Paniyaram. 🙁 I need to do something to fix my situation asap. 🙂

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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