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Paniyaram or in telugu called gunta pongadalu is both childrens and adult favourite. There are different method of doing this. Some do it using dosa batter by adding onions, coriander leaves,chillies etc. But this is one of the method which we do at home, it taste yummy and very soft. The recipe which i am giving for sweet is made out of cracked wheat(samba rawa), that is whole wheat craked and looks like granules which is healthy too, jaggery is added for sweet it has more iron content.

Karam paniyaram :

Ingredients :
Raw rice - 1 cup
Boiled rice - 1 cup
Urad dhal - 1 handful
Rice flakes - 1/2 cup (aval or poha)
Green chillies - 5 or 6

Seasoning :
Onions raw - chopped finely
Mustard seeds
Channa dhal -Handful soaked in water
Curry leaves
More coriander leaves chopped finely

Method :
Soak the above ingredients in water for 2 hrs then grind it with salt and chillies, keep it overnight for fermenting, next day season with mustard, add chopped onion, few curry leaves, soaked channa dhal, coriander leaves. Now mix well. Pour the batter in small kuzhis in paniyaram pan, close it with lid for one side when one side is brown turn over the other side and make little crispy and brown on everyside. Outter side will crispy and inside is very soft. Serve with onion or coconut chutney.

Sweet paniyaram :

Cracked wheat(samba rawa) - 1 cup
Raw rice - 1/2 cup
Grated coconut - 1/2 cup
Elaichi - 2
Jaggery - 1 cup  to 1 1/2 cup (Depends on type of Jaggery you use)
(If you find this as less sweet add more acccording to your sweet level)
Baking soda - 1/4 tsp

Method :
Soak rice for few hours, Now melt jaggery adding tbsp of water and strain in strainer. Use this water for grinding. Now in blender add coconut, rice ,elaichi grind them smooth then add cracked wheat(samba rawa). Grind well the consistency should be thinner then dosa batter and should be coarse. Make this batter atleast 2 hrs hour before to get soft paniyarams(even you can make the batter in the night ,refrigerate and can be used for morning breakfast), if the batter is thickened loosen by adding little water to get pouring consistency. Before start doing paniyaram add baking soda and mix well. Now fill each holes of paniyaram pan with ghee then pour the batter and cook both sides till light brown and crisp.

Anonymous –   – (February 22, 2009 at 4:10 AM)  

Those sweet lil turtles sleepin' der singing sweet n hot to tantalize the toungue...recipe shud have born after a big brain stroming session,:) I guess.....

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