Paniyaram (Palakkad Style)

Hi friends so after my chutney post i decided to make paniyaram to go with it. This happens to be my dad’s favourite combo and my mom makes the best paniyarams. Nowadays we have the privilege  of using non stick  pans but previously paniyaram’s were made in iron paniyaram pans and they used to be crispy crunchy and oh so good. Though I have iron paniyaram pan this time I have used the nonstick one as it absorbs less oil. Since father’s day is coming along I thought of dedicating this post to my daddy dearest who loves whatever I make.



To grind

1/2 cup idli rice wash and soaked

1/2 cup raw rice wash and soaked

1 tbsp split black gram wash and soaked

1 tsp  split bengal gram wash and soaked

1/4 tsp fenugreek seeds wash and soaked

2-3 dry red chili’s wash and soaked

Water as required for grinding.

2 tsp soaked bengal gram

Salt to taste

1/4 tsp asafoetida.

For tempering

1 tbsp refined oil

1 tsp mustard seeds

1 red chili

2 green chili’s finely chopped

1 small peice of ginger finely chopped

1 small carrot finely chopped

1 small green apsicum chopped

1 medium sized onion chopped

1 tsp split black gram

1 tsp split bengal gram

1 tbsp chopped curry leaves

1 tbsp chopped coriander leaves

Salt to taste.

Some more oil for frying paniyaram’s.


Wash and soak all ingredients for atleast 2 hours.

Grind all ingredients given under ingredients list except 2 tbsp soaked split bengal gram into a fine batter.

Keep this batter to ferment for minimum 6 hours and then add soaked split  bengal gram, salt and asafoetida.


Arrange all ingredients so that it becomes easy to work.


In a non stick pan heat oil and add in mustard seeds, split bengal gram, split black gram and curry leaves. Let it splutter then add in onions ,green chilies and ginger. Saute for some time and add salt.

Next add in carrots and  capsicum and cook for some time with lid on it.

Once done add coconut and switch of the gas.

Now add this to the grinded batter and mix well.


Heat paniyaram pan and add few drops of oil in each cavity and then add the batter.

Cook this till it’s crispy from both sides. IMG_20170617_072301564

Serve hot with chutney or dip of your choice.



Kariveppalai -Inji Thogyal/ Curry leaves and Ginger Chutney.

Hello friends hope you all are doing well. So today am up with amazing chutney recipe with goodness of fresh curry leaves and ginger. This is really goes with idli, dosa, paniyaram, chappati or if you are really tired of making this thing just mix it with rice and ghee and devour. So here’s the recipe hope you would give it a try.



1  cup packed fresh washed and cleaned curry leaves.

1/2  cup peeled and chopped  ginger.

2 tbsp  split black gram.

1 tbsp black sesame seeds.

1/2 tsp tamarind.

1 cup coconut .

1 small peice of jaggery.

3-4  dry red chilies.

3 tsp oil .

Salt as per taste.


In a nonstick pan heat 1 tsp oil and fry till golden brown and keep it aside.

Next in the same pan add 1 tsp oil and fry split black gram and red chili’s till golden brown and keep it aside.

Again in the same pan add remaining oil and fry black sesame seeds and fry till it crackles and keep it aside.

Have a look at all ingredients.


Now in a mixer jar first grind half of the coconut, split black gram, black sesame seeds and red chili’s to a fine powder.


Next add in remaining ingredients and blend it with water to form a thick paste.IMG_20170616_210033835_HDR.jpg

Mix the remaining coconut and add salt according to your taste.IMG_20170616_210101552_HDR.jpg

Store in aur tight box in a cool dry place or in fridge this status good for a week in fridge or 2 days in room temperature.

Serve hot with idli, dosa, paniyaram or even rice.