Here’s how you make perfect steaming Paniyaram.  This is one of my favorite breakfast recipes to make for my kids.  Yes you do need the special mould to make these delicious, healthy bite-sized dumplings. Feel free to add that extra spice and onions if you are making it for grown ups.


1 cup idli rice

1 cup plain rice

3/4 cup urad dal

1/2 teaspoon methi

1/2 cup poha

1 onion (optional)

1/2 teaspoon mustard seeds

1/2 teaspoon red chili powder

4-5 curry leaves

For Green Chutney

1/2 bunch coriander

2 green chilies

2 tablespoon fresh coconut

1/2 teaspoon lemon juice

1/2 teaspoon Jeera


For Red Chutney

1 teaspoon vegetable oil

2 green chilies

1 clove garlic

1 large tomato



Step 1

Soak all the lentils for 2 hours except poha,  Soak poha separately.  Grind the soaked rice, urad dal, poha and salt together.  Keep the batter aside for 8 hours to ferment.

Step 2

Add one finely chopped onion to the batter (optional).  In a medium pan heat oil. add mustard seeds, dry red chili and curry leaves to the batter. Mix is well and all the batter to the mould and cover the lid for 8 minutes.  Then turn the steamed balls and remove them from the mould.

Step 3

For green chutney: grind all the ingredients together.

For red chutney:  Heat oil and add green chili and remove it from the pan.  Add chopped tomatoes and saute them for 10 minutes. Let the mixture cool then grind with salt and one clove of garlic.