paniyaram

Paniyaram is a small, dumpling-like dish from South Indian cuisine. It is traditionally prepared from a fermented batter of rice and split black gram (urad dal), similar in concept to idli and dosa batters. In different regions the dish goes by various names, including paddu, appe, or saat, and the term may refer both to the batter and to the finished dumplings.

The batter is typically made by soaking rice and urad dal, grinding to a coarse to smooth consistency, and fermenting until light and bubbly. Some versions add cooked rice for a softer texture, and fenugreek seeds for flavor. Savory paniyaram fillings or seasonings often include chopped onions, curry leaves, green chilies, and mustard seeds. Sweet variations may combine jaggery or sugar with grated coconut, cardamom, and sometimes ripe banana or jackfruit.

Cooking method centers on a specialized pan called a paniyaram pan or appe pan, which has multiple small, rounded molds. The molds are lightly greased with oil, and batter is spooned into them. The pan is heated on the stove, and the dumplings are cooked until the bottoms are golden and crisp, then turned to cook the other side. They are typically finished with a light fry in oil for additional crispness.

Paniyaram is commonly served warm with accompaniments such as coconut chutney or sambar. Sweet versions may be enjoyed on their own or with additional toppings. The dish remains a popular snack or breakfast item across Tamil Nadu, Karnataka, Andhra Pradesh, Telangana, and Kerala, with regional variations in naming and flavoring.