Paniyaram Gunta Ponganalu, a popular South Indian snack


  • 1 cup dosa or idli batter (fermented rice and lentil batter)
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 1/4 cup finely chopped bell peppers (optional)
  • 1/4 cup grated carrot (optional)
  • A handful of fresh coriander leaves, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for greasing the paniyaram pan


  1. Preheat the Paniyaram Pan:
    • Place the paniyaram pan on the stovetop and heat it. Grease each dent (cavity) of the pan with a few drops of oil. This will prevent the paniyarams from sticking.
  2. Prepare the Batter:
    • In a mixing bowl, add the dosa or idli batter. You can use leftover batter from making dosa or idli. Ensure that the batter is at room temperature and well fermented.
  3. Add Vegetables and Spices:
    • To the batter, add finely chopped onions, green chilies, bell peppers, grated carrot, and fresh coriander leaves. Mix well to combine.
  4. Temper the Batter:
    • In a small pan, heat a teaspoon of oil. Add mustard seeds and cumin seeds. Once they start to splutter, add a pinch of asafoetida. Pour this tempering into the batter and mix thoroughly. This step adds extra flavor to the paniyarams.
  5. Season with Salt:
    • Season the batter with salt according to your taste and mix it in.
  6. Make Paniyarams:
    • Fill each greased cavity of the paniyaram pan with the prepared batter. Be sure not to overfill; leave some space for the paniyarams to puff up.
  7. Cook on Low Heat:
    • Cover the paniyaram pan with a lid and cook on low to medium-low heat. Cooking on low heat ensures that the paniyarams are cooked through without getting burnt.
  8. Check and Flip:
    • After a few minutes, check the paniyarams. They should start to turn golden brown on the bottom. Use a wooden skewer or a fork to gently flip them over. Allow them to cook on the other side.
  9. Cook Until Golden and Crispy:
    • Continue cooking and flipping the paniyarams until they are golden brown and crispy on all sides.
  10. Remove and Serve:
    • Once they are done, remove the paniyarams from the pan and place them on a plate. They are ready to be served.
  11. Serve Hot:
    • Paniyarams are best enjoyed hot, with your favorite chutney, coconut chutney, or sambar.

Paniyarams are a delightful and nutritious South Indian snack that’s loved by people of all ages. Enjoy them for breakfast or as a tea-time treat!