Last Updated on December 14, 2020 by Chef Mireille
Paniyaram – Indian Savory Pancake Puffs
Paniyaram aka as Appe or Pullaantulu are South Indian Pancake Puffs that make a great snack or Vegan breakfast!
It’s time for the monthly Food Blogger Recipe Swap and I went perusing through all of the delicious Indian recipes at Pavani’s Kitchen. I finally settled on her Pullaantulu recipe.
These savory little cakes are known by various names throughout South India including pullaantulu, appe, ponganalu, paddu, guliappa and more.
Although I am yet to post them, I have already made a few versions of these and it has become a favorite of my regular breakfast items.
Traditionally, it is made by soaking rice and urad dal (husked black lentils) and rice overnight. This fermentation gives a sour tang to the batter. I tried it once several years ago and it never fermented. Without the heat and humidity of India, it’s a more complicated process to get it to ferment here.
One of the great things about living in NYC is that virtually any food from any part of the world is available, if you know where to look.
To avoid the stress of even attempting to make idli batter myself, I now buy ready made idli batter from the Indian supermarket. In the refrigerator section, you can find three kinds of ready made batter – idli, dosa and uttapam. The idli batter has become one of my staple ingredients I get every time I visit the Indian market.
You will need a special molded pan to make these Paniyaram. Many countries have a variety of sweet or savory cakes made in a similar pan. Aebleskiver pans are most easily available here in the US and can be used to make these paniyaram. Aebleskiver are Danish pancakes.
Before we get to today’s recipe, here are some other Indian breakfasts you might like to try!
Indian Breakfast Recipes
- Methi Pudina Poha (Fenugreek Mint)
- Coriander Matar Poha (Cilantro Green Peas)
- Basic Breakfast Poha
- Ven Pongal Sambar
- Mixed Veg Besan Pudla
Check out what I had for breakfast in India when I visited Mumbai!
IN THE MAKING – HOW TO MAKE PANIYARAM
These delicious little puffs are perfect for breakfast with coconut chutney.
They also make great snacks at your next party! Soft and fluffy on the inside and slightly crispy on the outside!
Paniyaram – Indian Savory Pancake Puffs
Ingredients
- 2 tablespoons oil
- ½ teaspoon mustard seed
- 2 tablespoons yellow split peas channa dal
- a few curry leaves
- 1 chopped onion
- 2 finely chopped green chiles
- 2 tablespoons finely chopped cilantro
- ¼ teaspoon ground turmeric
- 1 1/2 cups idli batter
- ½ teaspoon salt
- 1/8 teaspoon baking soda
Instructions
- In a skillet, heat oil.
- Add mustard seed and fry until they pop.
- Once they have finished popping, add split peas and curry leaves.
- Fry for a few minutes until peas start to change color.
- Add onion and chiles. Saute until onions start to brown.
- Add cilantro and turmeric. Stir to combine.
- Add to idli batter with salt and baking soda. Mix to combine.
- Heat a paniyaram pan and brush with oil inside of each cavity.
- Add about a tablespoon of batter in each cavity.
- Cover and cook on medium heat for 3-4 minutes until the top looks bubbly and the bottom is a little brown.
- Flip the paniyaram over and cook another few minutes until golden brown.
- Repeat until all the batter has been used.
- Serve with your favorite chutney.
Notes
Nutrition
SHARE THIS DELICIOUS RECIPE WITH YOUR FOODIE FRIENDS
I usually stock up my pantry with instant idli and dosa mixes. However, never tried paniyaram with instant idli mix though. Yes, those batters are so convenient. I can have that plate of paniyaram right away for breakfast.
you should – it makes paniyaram so easy to whip up at a moments notice!
I love panirayan and it’s so versatile as you can flavour them in different ways.
yes they absorb so many flavors – so delicious!
The paniyaram look perfect, well-made and absolutely delicious! I love how you went about making these in spite of your initial hassles with your batter not fermenting. Way to go! 🙂
yes – my go to is definitely the store bought idli batter – I dont even try to ferment anymore!
I make paniyaram but never made with idli batter, should give this a try. On my to do list as it will be ideal for breakfast.
yes it is super easy with idli batter
This is my favorite dish to make with leftover idli batter. My boys love this for their lunch boxes and it makes up for a filling meal. You have made it perfectly Mir!
thank you – yes I have grown to love these for any meal or snack!
The paniyaram looks so perfect and you have made very well. I just love these delicious savory paniyarams
so do I – they have definitely become one of my favorite Indian foods
This is my husband’s favorite and we make paniyaram at least once a week. I’m so glad you found the batter. You made it perfect.
thank you – yes the ready made idli batter is a godsend
This Paniyaram looks perfect and absolutely delicious.Thanks for cooking this from my site.
I loved them so much – great!
Paniyaram looks so delicious and tempting. I also make it in the same way. When I was in UK, I used to allow the batter to ferment for more than one day or keep in oven after we finish baking. That helps to ferment little faster.
yes – its challenging in cold temps but the ready made idli batter makes it super easy