Paneeyaram Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • 4 cups - Idly batter
  • 1/2 cup - Plain flour (Maida)
  • 1/2 cup - Chopped onion
  • 2 tsp - Chopped green chillies
  • 1/4 cup - Chopped coriander leaves
  • 1/4 tsp - Baking soda
  • 1/2 cup - Shredded coconut
  • Salt to taste
  • 2 tbsps - Gingelly oil (sesame oil)
  • For tempering: 1 tsp - Mustard seeds
  • 1 tsp - Black gram
  • 1 tsp - Asafoetida powder
  • 1 tsp - Cumin seeds
  • Seasoning: Salt according to taste
  • For garnishing:
  • Coriander, chopped
  • For accompaniments: Coconut chutney
  • Sambhar
  • Tomato & onion chutney

How to Make Paneeyaram Recipe

  • Pre-preparation:
  • To prepare the idli batter, soak 3 cups idly rice and 1 cup urad dal separately for 5-6 hours.
  • Combine the two together and grind to a fine paste till you get a smooth batter.
  • Add a pinch of salt, mix well and let it rest overnight to rise.
  • To the risen idli batter, add the plain flour, baking soda and coconut and fold without lumps.
  • Method of preparation:
  • In a wok, add oil and heat. Add all the tempering ingredients and temper till you get the aroma.
  • To the tempered ingredients, add the ginger, garlic, onions, chillies, and seasoning spices on low flame.
  • Once you get the aroma, add the tempered spices to the idli batter and gently mix.
  • Oil the paneeyaram molds and heat it over flame. It should not be very hot but just warm.
  • Ladle the batter and pour it in the mold.
  • Let it fry.
  • Remove and serve hot with chutney or sambhar.