I have to admit, I have limited South Indian food cooking skills. I’ve turned on the waterworks plenty of times over or under fermented idli- dosa batters, burnt shapeless dosas, undercooked idlis, watery coconut chutney, lumpy upma ….enough to put me off trying to cook any dish from this beloved cuisine for a quite a while.
Recent years have seen me conquer a few recipes though. But making dosas still gives me nightmares! Here is my trusty quick Utthapam recipe converted into Masala Rava Paniyarams…
I remember eating paniyarams/ appe/paddu many moons ago at a friend’s house. I managed to wriggle the recipe out of her, only to forget about it promptly. Then a couple weeks ago, I saw beautiful Instagram posts of the same and I just had to go buy the paniyaaram pan and I have used it every day since. Thank you @Bina and @Asha for the inspiration!
This is such an easy recipe. The batter comes together in 5 minutes and cooking it in the pan is a breeze. I have a nonstick one, so there’s no requirement of greasing it, though I do give it the mandatory brush over.
You can add as many vegetables as you want or leave them out..entirely up to you. While this does make a fantastic snack and is great for tiffin, we love to make a meal out of this with sambhar and coconut peanut chutney. Crispy from outside, soft and fluffy from inside, paniyarams are such a hit in my family ( all of whom insist on calling them mini idlis!) Oh well, so long as they are happily tucking them in…!!
I hope you will give these a try! Happy eating!
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