Authentic Tamil Nadu Tuticorin Thoothukudi Chettinad Paniyaram Varuval with Warm Coconut Chutney
Crispy yet fluffy spiced rice and lentil dumplings pan-fried to perfection in a traditional cast-iron griddle. Served piping hot with a freshly ground coastal coconut chutney.
45min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Heat a small pan with a teaspoon of oil, add mustard seeds, chana dal, and urad dal until golden brown.
2
Add chopped onions, green chilies, and curry leaves to the tempering, sauté until translucent, and mix this into the idli batter.
3
Heat a traditional paniyaram pan (aebleskiver pan) and add a few drops of sesame oil to each cavity.
4
Pour the spiced batter into the cavities up to three-fourths full, cover, and cook on medium heat until the bottom turns golden brown.
5
Flip the paniyarams carefully using a skewer and cook the other side until crispy.
6
For the chutney, grind grated coconut, roasted gram dal, dry red chilies, and salt with a little water into a smooth paste, then temper with mustard seeds and curry leaves.
7
Serve the hot paniyarams immediately alongside the fresh coconut chutney.
Ingredients
2 cups leftover idli or dosa batter
1 medium onion finely chopped
2 green chilies finely minced
1 sprig curry leaves chopped
2 tbsp fresh coriander leaves
1/2 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
2 tbsp sesame oil for cooking
1 cup fresh grated coconut
2 dry red chilies
1 roasted gram dal (pottukadalai)
Salt to taste
*This AI-generated recipe may contain inaccuracies.