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

Masala Paniyaram Recipe – Chettinad Masala Paniyaram Recipe

November 1, 2022 84 Comments

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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
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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.

Table of Contents

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  • Masala Paniyaram Recipe
    • Ingredients  
    • Instructions 
masala paniyaram recipe, kuzhi paniyaram recipePin

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.

masala paniyaram recipe, kuzhi paniyaram recipePin

Masala Paniyaram Recipe

nags
Masala paniyaram recipe or kuzhi paniyaram recipe is a quick Chettinad snack recipe made using dosa batter and added spices in a special pan.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Snacks
Cuisine Indian
Servings 3

Ingredients
  

  • 2.5 cups of dosa or idli batter
  • 1.5 tsp of oil
  • 1/4 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
 

  • 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.
  • Turn off heat and add the coconut, if using.
  • 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.
  • Mix well and set aside. The batter shouldn't be too runny, the consistency of batter for making idli is perfect.
  • 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.
  • 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.
  • 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.
  • 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.
  • Once both sides are golden brown, gently remove using the skewer on to serving plates.

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 recipePin

Turn off heat and add the coconut, if using.

masala paniyaram recipe, kuzhi paniyaram recipe-2Pin

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-3Pin

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-4Pin

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-5Pin

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-6Pin

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-8Pin

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-9Pin

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

    5 stars
    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

    5 stars
    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. Nags

    May 7, 2011 at 10:45 am

    really glad you like the masala kuzhi paniyaram recipe 🙂

    Reply
  4. Anonymous

    May 7, 2011 at 9:13 am

    5 stars
    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
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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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