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Paniyaram - Indian Savory Pancake Puffs
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4 from 2 votes

Paniyaram – Indian Savory Pancake Puffs

Paniyaram - Indian Savory Pancake Puffs are #glutenfree and #vegan. Breakfast Indian Style!
Total Time25 mins
Course: Breakfast
Cuisine: Indian
Servings: 21
Calories: 61.2kcal


  • 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


  • 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.


Depending how fresh the idli batter is, if you have had it for several days you might have to add a few tablespoons of water to thin it out a little.


Calories: 61.2kcal | Carbohydrates: 3.67g | Protein: 0.91g | Fat: 1.43g | Saturated Fat: 0.11g | Sodium: 58.11mg | Fiber: 0.85g | Sugar: 0.62g
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