Paniyaram is also known as Paddu, Gunta Pongalu and Appe across various regions of South India. This vegetarian side-dish is a Chettinad delicacy which has become popular in various forms across the country today.
Thinai Paniyaram is made from Thinai, garlic, various dals and red chillies, where the millet and the dals need to be soaked for a good 3-4 hours to make the Paniyaram fluffy and nice. To make the Paniyaram mixture perfect, one needs to grind the soaked dals and millet with water, salt, garlic cloves, fennel seeds and dry red chillies to give it a great taste. A special pan with multiple small circular fissures is coated with oil and the batter is poured in to make Paniyaram, so one can make 6-7 Paniyaram at one time and easily serve them hot.
One can even add finely chopped vegetables such as onions, carrots, capsicum, etc. to the Paniyaram batter to make an even healthier form of this delicious dish.
Paniyaram is one of the best tasty-healthy snacks you can have – the dish is high in dietary fibre and low in sugar, saturated fat and sodium.