Photo: Paniyarams ready for battle!
What do you call Paniyarams in English – Great Balls of Food? Ever since I was a kid, I used to love Paniyarams just by thier shape and size. Even though they look sinister, it’s hard to resist once you’ve tasted it. It’s another variant of the Dosa, made out of almost the same ingredients; crisp on the outside and soft on the inside. Best eaten piping hot on a morning or on a cold evening.
They are made of a special vessel / pan with Kuzhis or semi-circular pits where the batter is poured. Chutneys go well along with them. The ones in the photos, they were made with the same batter used in Uthappams.
I know it by three names:
GundBangla (I don’t know from which language, maybe Telugu)
Paddu in Kannada
Paniyaram in Tamil
The magic formula is here -
- Raw Rice 1 cup
- Boiled Rice 1 cup
- Husked Black Gram Dhal 1/2 cup
- Bengal Gram Dhal 1 tablespoon
- Green Chillies 10
- Salt 2 teaspoons
- Finely cut coconut pieces 1 tablespoon (optional)
- Onion 1/2 cup
- Coriander leaves, chopped 1 tablespoon
- Cooking Soda 1/4 teaspoon
- Paniyaram Pan
Serves – 4 to 5 people
Soak dhal separately for one hour and the rice varieties together for two hours. After than grind together with green chilles to a nice batter. Add salt and allow it to ferment for about 10 – 12 hours (best done overnight).
The next day, add coconut pieces, onion, coriander leaves. Mix well and pour into the Paniyaram pan. Fry it on medium fire with the top covered and on both sides till it becomes golden brown on the top. Serve hot with Chutney.
Sweet Variant – Banana Paniyaram
Raw Rice 1 cup
Ripe Banana 1 big
Grated Jaggery 1 cup
Cardamom powder a pinch
Oil or Ghee for frying
Soak Rice for 3 hours. After that grind it to a smooth paste. Add Banana and Jaggery at the end of grinding mix, cardamom powder and little cooking soda. Pour immediately in Paniyaram pan. Fry on a medium flame on both sides