Onion Tomato Paniyaram

Recipe by
Total Time:
12-24 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 3 cups - idli rice
  • 1 cup - urad dal
  • 2 tsp - salt
  • 1 tsp - methi seeds
  • a pinch of hing
  • For the mixture: 1 - onion, chopped
  • 1 - tomato, chopped
  • 1 - green chilli
  • a few curry leaves
  • 1/2 tsp - Jeera

How to Make Onion Tomato Paniyaram

  • Soak the rice in enough water.
  • Add the methi seeds to the urad dal and soak separately in enough water overnight.
  • The next day, change the water and grind the rice using a grinder for about 12-15 mins, adding water bit by bit to make a thick paste.
  • Grind the urad dal and methi seeds for about 20 minutes to achieve very soft consistency. Slowly add water in small quantities as you grind.
  • In a big vessel, combine the rice and urad dal batter, and add salt and a pinch of hing. Mix well with your hands. Cover with a lid.
  • Place the mixture to rest in a microwave for 10-12 hours or overnight.
  • The next morning, the batter would have risen about 2 inches with tiny bubbles.
  • Take out the portion you wish to prepare the paniyarams with and keep the rest undisturbed in another vessel.
  • For the mixture: Add the chopped onion, tomato and green chilli, curry leaves and cumin seeds to the batter. Mix well and pour the batter in the paniyaram dish for cooking.
  • Enjoy with coconut chutney, mint chutney or tomato ketchup.
  • Recipe courtesy: Mad Cooking Fusions