Authentic Tamil Nadu Kancheepuram Poondu Poondu Paniyaram with Spicy Coconut Chutney
Crispy golden globes of fermented rice and lentil batter infused with crushed garlic and spices, served hot with freshly ground coconut chutney. This traditional South Indian breakfast delicacy offers a wonderfully crunchy exterior and a soft, fluffy interior.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Take the fermented idli dosa batter in a large mixing bowl.
2
Add the finely crushed garlic, chopped onions, green chilies, curry leaves, coriander leaves, and salt to the batter. Mix well.
3
Heat a paniyaram pan (aebleskiver pan) over medium heat and add a few drops of sesame oil into each cavity.
4
Pour the prepared batter into the cavities, filling them up to three-fourths.
5
Cover with a lid and cook on medium-low heat for about 3-4 minutes until the bottom turns golden and crisp.
6
Carefully flip each paniyaram using a wooden skewer or spoon and cook the other side until golden brown.
7
Repeat the process for the remaining batter and set aside.
8
For the chutney, blend the grated coconut, dry red chilies, tamarind, and salt with a little water into a smooth paste.
9
Temper the chutney with mustard seeds and split urad dal sautéed in a teaspoon of oil.
10
Serve the hot garlic paniyarams immediately with the spicy coconut chutney.
Ingredients
2 cups idli dosa batter (fermented)
15 cloves garlic, peeled and finely crushed
1 medium onion, finely chopped
2 green chilies, finely chopped
1 sprig curry leaves, chopped
2 tbsp fresh coriander leaves, chopped
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsp sesame oil for cooking
Salt to taste
1 cup fresh coconut grated
2 dry red chilies
1 small piece tamarind
1 tsp split urad dal for chutney tempering
*This AI-generated recipe may contain inaccuracies.