Paruppu Paniyaram

Traditionally savory version of paniyaram is made with fermented batter made with rice and dhal or some times left over idly/dosa batter.But today's version doesn't need any fermentation can be made after grinding the batter.This recipe I noted down from a regional T.V cookery show and tried,it came out very well.But this tastes delicious and soft when it is served hot,now off to the recipe..........

Basic Information

Soaking time ~ 3 hrs
Preparation Time ~ 15 minutes
Cooking Time    ~ 20 minutes
Makes ~ 30-32


Idly rice or Boiled rice/pulungal arisi1cup
Channa dhal/kadala paruppu2tbs
Toor dhal/thuvaram paruppu3tbs
Moong dhal/paasi paruppu2tbs
Onion(finel chopped)1(medium size)
Curry leaves/karivepillai(chopped)1 sprig
Coriander leaves/kothamalli(chopped)2tbs
Green chilly/pachamilagai(finely chopped)3-4
Coconut(finely chopped)2tbs
Mustard seeds/kadugu1tsp
Urad dhal/ulutham paruppu1tsp
Asafoetida/perungayama pinch


Soak the dhal and rice together in water for 3 hours,grind it to a fine paste.Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the coconut pieces and coriander leaves and turn off the stove.

Add this to the batter and salt,mix it well.Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.

When the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

Paruppu Paniyaram is ready.Serve it with spicy chutney

Milagai Chutney/Kaara chutney(spicy chutney)

                               Here is the recipe for spicy onion and tomato chutney which goes very well  with the paniyaram.

Dried Red chilly10nos.
Tamarind Paste1tsp
Saltto taste
Mustard seeds1tsp
Curry leaves1 sprig
Sesame oil3tbs


  • Grind the shallots,tomatoes,tamarind paste and salt together to a coarse paste.
  • Heat a pan with oil and crackle with mustard seeds and curry leaves.
  • Add in the ground paste and bring it to a boil and  to cook till the oil separates.
  • Kaara chutney is ready.


  • This paniyaram tastes  well when it is hot and will be little hard after cooling.
  • Cook it in a medium flame to get a nice and even browning.
  • For the chutney if shallots are not available add 1 medium onion but taste better with shallots.
This is off to Cooking from Cook Book Challenge November week 3.


those puffy balls look so delicious

what a tempting presentation.. So tasty paniyaram

as usual beautiful clicks and well written post!!


Nice clicks and very well explained.

wow..paniyaram and the spicy chutney looks so tempting..beautifully presented !

Awesome pictures paniyarams and your spicy chutney looks very spicy..what is it by the way?

Lovely combo... The chutney looks awesome

Perfectly made paniyarams. Love the savory version.

Nice very flavorful and healthy since it has all the dals in it. Got to try for sure.

That looks like a yummy healthy Paniyaram. I have some left over dosa batter & I get some ideas for evening coffee:)

Beautiful clicks as usual and lovely recipe :)

wow super cute paniyaram aks... lovely presentation... must be very delicious... na apidye intha plate oda eduthukaren... ;)

Nice clicks & beautiful paniyarams - the chutney is the highlight for me, very tempting :)

Looks so tempting with that red chutney, think I can make this with some adai maavu..

The batter is almost like the adai batter - looks delicious

Batter is amazing and i love love paniyarams! Love the chutney.


Omg, cute paniyarams.. Just prefect and round which is quite rare for me, never get this much prefect paniyaram Nalini,, Wonderful dear..

Cute paniyarams......looks yummy...bookmarked

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