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Masala Paniyaram Recipe

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Adjust Servings:
4-5 tbsp sesame oil — for cooking
2 tbsp coriander leaves — chopped
2 tbsp grated coconut
2 tbsp onions — chopped
salt — according to taste
a pinch of hing (asafoetida)
1/4 tsp mustard seeds
1 1/2 tsp oil
2 1/2 cups of idly or dosa batter

Nutritional information

18 kcal
1.5 g
0.4 g
1.1 g

Masala Paniyaram Recipe

  • Veg
  • 35 mins
  • Serves 4
  • Easy



Spicy dumplings tossed with some fresh green chutney can easily make your mouth water. Expect even more from this Masala Paniyaram recipe which will send you down a joyride of exotic flavors. This is an integral part of the Chettinad cuisine. Tracing its origins to the idly dosa batter, the paniyaram makes for a quick and delicious breakfast. You can also use your leftover dosa batter to make this delicacy. Add some spicy chilies and fresh coconut to make it even more delicious!

Health Benefits

Asafoetida added to this recipe makes it greatly digestive. In fact, it is a time-tested medicine that relives bloating and gas thanks to its anti-spasmodic and anti-inflammatory properties.

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How to make Masala Paniyaram Recipe

  • Heat oil and add mustard seeds. Allow them to pop and add hing as well as onions. Fry until they turn light golden brown. Remove from the heat and add coconut.
  • Allow the coconut to be lightly toasted and combine with dosa batter and coriander leaves. Add salt and mix well. Keep aside.
  • Heat paniyaram pan and fill all slots up to the 1/3 level with oil. If you use anon-stick pan, you could add lesser oil too. When the oil is heated, add the batter into each slot, filling it completely.
  • Cook the paniyaram for 3-4 minutes on a medium-low flame. Heat until one side turns brown.
  • Flip the paniyaram with a skewer once the top has risen and it is not runny any longer. Cook evenly on both sides.
  • Remove using the skewer when both sides turn golden brown.


Interestingly, the paniyaram pan used in this masala paniyaram recipe has variants used across the world. For instance, similar pans are found in Denmark for making special kinds of pancakes. Since pancakes were made traditionally with bits of apple, the pan is termed “ebleskiver” pan, which is Danish for apple slices.

It is thus easy to make paniyaram wherever you are in the world! It’s indeed remarkable how similar cooking utensils and equipment find their way into very different cuisines and cultures.

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