Recipe by CNB
I love Panniyaram especially for evening snack. When we return back from schoo or office with a hungry tummy, hot crispy paniyarams and a Tomato Chutney. Ah.. I can gulp down countless paniyarams. What would you love as an evening snack?

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 21 paniyaram

  • 2 teaspoon Sesame Oil (for Seasoning)
  • 1 tespoon Mustard
  • 1 teaspoon Split Black Gram
  • 1 cup Onion (Finely Chopped)
  • 1 cup Scrapped Carrot
  • 1/2 cup Chopped Cilantro
  • 3 cups Idly-Dosa Batter
  • as required Oil for making paniyaram
Cooking Directions

  1. Heat a kadai with oil.
  2. Fry curry leaves and mustard.
  3. Add onions and fry them till golden brown.
  4. Put off the flame and transfer the contents to the batter.
  5. Add grated carrot and mix well.
  6. Heat a paniyaram pan with oil.
  7. Pour the prepared batter in the dents.
  8. Let one side get cooked (6 minutes in simmer) and become crisp.
  9. Turn around and let the other side turn crisp too (5 minutes in medium flame).
  10. Serve hot with some chutney.


  1. The paniyarams look so yummy and perfect. I don't have a paniyaram pan here with me. Guess I will have to put off making them till I get hold of one :)

  2. Hey it would be nice if you could include the timing as well. Like approximately how long we should wait before turning the paniyaram over to the other side, and how long it would take to get it done. Stuff like that :)

  3. Thank you for visiting kavya. Let me tell you the tip.
    1. Oil should be well heated.
    2. Once you pour the batter simmer flame to medium and when one side is cooked and crisp you can actully see that the sides of the panniyaram stay away from tawa. When you just touch them with a stick, it will turn over slipping.
    3. The other side will get cooked in 1 minute.
    Happy cooking


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