Paniyar

Paniyar is a traditional Indian dish, particularly popular in the southern states of Kerala, Tamil Nadu, and Karnataka. It is a type of savory pancake or fritter made primarily from fermented rice and lentil batter. The batter is typically prepared by soaking rice and urad dal (black gram lentil) together, grinding them into a smooth paste, and then allowing it to ferment for several hours, or overnight, in a warm place. This fermentation process gives paniyar its characteristic slightly sour taste and fluffy texture.

The preparation of paniyar involves a special pan with multiple small, hemispherical molds. The batter is poured into these hot molds, which are usually greased with oil or ghee. Small amounts of finely chopped onions, green chilies, ginger, curry leaves, and sometimes coconut are often added to the batter or sprinkled into the molds for flavor. The paniyar are cooked until golden brown and crisp on both sides, turning them over once.

Paniyar can be served as a breakfast item, a snack, or a side dish. They are commonly accompanied by various chutneys, such as coconut chutney, tomato chutney, or mint chutney, and sometimes with sambar. The dish is appreciated for its versatility and the delightful contrast between its crispy exterior and soft, airy interior. Variations exist, with some regions adding other ingredients like grated carrots or coriander leaves to the batter.