Authentic Tamil Nadu Kancheepuram Poondu Paniyaram with Spicy Coconut Chutney
Crispy golden spheres made from fermented rice and lentil batter, infused with robust garlic and tempered spices. Served piping hot with a zesty, fresh coconut chutney for a delightful breakfast or evening snack.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a small pan, add mustard seeds, chana dal, and urad dal, allowing them to splutter.
2
Add chopped garlic, green chilies, onions, and curry leaves, sautéing until the onions turn translucent and garlic is fragrant.
3
Stir in the asafoetida and salt, then mix this tempering directly into the fermented idli dosai batter along with fresh coriander leaves.
4
Heat a traditional cast-iron paniyaram (kuliyappam) pan over medium heat and add a few drops of ghee or oil into each cavity.
5
Pour the prepared garlic batter into the cavities up to three-fourths full and cover with a lid to cook for 3 to 4 minutes.
6
Flip each paniyaram carefully using a wooden skewer once the bottom turns golden brown and crisp.
7
Cook the other side uncovered for another 2 minutes until fully cooked and golden on all sides.
8
Serve hot immediately alongside freshly ground spicy coconut chutney.
Ingredients
2 cups idli dosai batter (fermented rice and urad dal batter)
15 cloves garlic, finely chopped
1 large onion, finely chopped
2 green chilies, finely chopped
1 sprig curry leaves, chopped
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 teaspoon chana dal
1 teaspoon urad dal
1/4 teaspoon asafoetida
Fresh coriander leaves, chopped
Salt to taste
Ghee for greasing the paniyaram pan
*This AI-generated recipe may contain inaccuracies.