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Friday, September 11, 2009



For the batter:

Raw rice - 3 cups
Idli rice - 2 cups
Urad dhal - 1 cup
Methi seeds – 1 tablespoon
Salt to taste

For seasoning:

Scraped coconut - 1 cup
Mustard seeds – ½ teaspoon
Urad dal split - 1 teaspoon
Curry leaves - finely cut - 2 teaspoons
Green chillies – finely chopped – 1 teaspoon
Oil – 2 teaspoons


Soak all the ingredients for the batter in water for 3 hours.

Grind it in a grinder to a dosa batter consistency. Add salt.
Allow it to ferment for 6-7 hours.

In a kadai, pour little oil, add mustard seeds, urad dal, and when they turn golden brown, add curry leaves, green chillies and scraped coconut fry for a minute and add the seasoning to the batter. Mix well.

Heat the paniyaram mould, put ¼ spoon of oil in each mould, pour a small ladle of batter, cover it with the lid for two minutes and turn the paniyaram to the other side. Cook it till crispy . Take it out from the mould with the help of the stick. Serve hot with chutney , Dosa molagaa podi or anything of your choice.

1. This can be done using the batter alone. ( for small children)
2. This can be done with coconut scrapings also.
3. This can be done using finely chopped onions, carrots, cabbage etc. While seasoning, saute onions for two minutes and add finely chopped vegetables and then as usual.

Note: The same batter can be used in preparing


  1. Looks very nice - I always end up making this with leftover dosa batter - my daughter calls it the dosa balls! Looks yummy.

  2. Panniyaram looks fabulous...

  3. hey this paniyaram is welcoming me...u made it well


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