I don’t think I remember when I first ate Paniyaram, but I remember like all the South Indian fare I LOVED IT! The most recent and notable memory was of the stuffed Paniyaram at Savya Rasa. And what better a time than now to re-create it at home. The pre-requisite is the Appam Patra or Paniyarakkal, refer here. It is very likely that you have it since it is also used to make moong dal pakoris and such.
The recipe for Rawa Paniyarams is actually quite simple and the results, insanely good. I am not a South Indian but I love everything about the cuisine. So, get set to make super fluffy and crunchy paniyaram! You can also try these amazingly easy curry recipes – Vegetable Stew, Prawn Curry and Chicken Stew.
Ingredients for Paniyaram, makes 28
- Sooji/ Rawa – 1-1/2 cups
- Curd – 3/4 cup
- Potatoes – 2, medium
- Onion – 1, small
- Coriander leaves, chopped – a handful to flavour (optional)
- Curry leaves – 5 to 6 stems, chopped
- Mustard seeds – 2 tbsp
- Red chilli powder – 1 tsp
- Amchur powder – 1 tsp
- Garam masala powder – 1/2 tsp
- ENO powder – 1 packet/ 2 tbsp
- Salt – to taste
- Coconut oil – to cook
- Water – 1 cup
Method
- Start by making the batter, in a large bowl, combine the sooji, curd and whisk well. Add a little bit salt to season, and water, whisk well until you have a smooth mixture. Let rest for 15 minutes.
- To make the stuffing, wash the potatoes, halve them and microwave on high for 6 minutes with a splash of water. Peel and let cool down a bit.
- Finely chop the onions and shock them in icy cold water, this makes them super crunchy.
- Mash the potatoes, coriander and onion together, season with salt, red chilli, amchur, and garam masala powder. Divide the dough and make small round balls of the mashed potatoes. See images below.
- Divide the batter into two halves. We are doing this to add the ENO, and want all of them to be equally fluffy. Adding ENO to the whole mixture will make the ones towards the end dense.
- On medium heat, add coconut oil to all the depressions of the Appam Patra. Add a few mustard seeds and curry leaves and let them crackle.
- Add the ENO to half the mixture and give a quick whisk just before you are about to pour into the pan.
- Fill the depressions half with the mixture, let cook for 2 minutes.
- Press the masala balls lightly onto the cooking mixture, references below.
- Cover with more of the mixture, cover and cook on medium-low heat for 3-4 minutes.
- Using a pick (like in the 1st image) or a knife, turn the Paniyaram upside down and cook for another 2-3 minutes.
- Your crunchy bites are ready to be devoured with coconut chutney. We paired them with some tomato rasam and it tasted amazing!