Instant Paniyaram – 4 Ways

Ingredients:

BASIC PANIYARAM BATTER:

1 cup coarse semolina

1 cup greek yogurt

1 cup water

1 teaspoon fruit salt (I used eno)

Salt to taste

Oil

Method:

Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.

Add fruit salt (eno) and salt to the batter. Mix well.

Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 tablespoon batter in each well. Cover and cook for 2-3 minutes until the surfcae touching the well is browned.

Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.

Take the paniyaram out of the pan. Serve hot with dip and chai.

CHEESE PANIYARAM:

Ingredients:

Batter recipe same as Basic Instant Paniyaram (mentioned above)

3-4 cheese sticks (cut into small pieces)

Method:

Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.

Add fruit salt (eno) and salt to the batter. Mix well.

Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 teaspoon of batter. Drop a piece of cheese, followed by another teaspoon of batter to cover the cheese. Cover and cook for 2-3 minutes until the surface touching the well is browned.

Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.

Take the paniyaram out of the pan. Serve hot.

MASALA PANIYARAM:

Ingredients:

Batter recipe same as Basic Instant Paniyaram (mentioned above)

1 cup Spicy peas and potato filling (or any filling of your choice, can be keema filling, grated veggies or anything you like)

Method:

Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.

Add fruit salt (eno) and salt to the batter. Mix well.

Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 teaspoon of batter. Drop a small ball of filling, followed by another teaspoon of batter to cover the filling. Cover and cook for 2-3 minutes until the surface touching the well is browned.

Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.

Take the paniyaram out of the pan. Serve hot.

NUTELLA PANIYARAM:

Batter recipe same as Basic Instant Paniyaram (mentioned above)

1/2 cup nutella

Method:

Bring semolina, yogurt and water, together in a large mixing bowl. Whisk, until the batter is smooth. Let rest for 15-20 minutes.

Add fruit salt (eno) and salt to the batter. Mix well.

Heat a paniyaram pan or a takoyaki pan or a stuffed danish pan, on medium heat. Add, a drop of oil in each mini well. Followed by 1 teaspoon of batter. Drop a small ball of nutella, followed by another teaspoon of batter to cover the filling. Cover and cook for 2-3 minutes until the surface touching the well is browned.

Uncover, using a small spoon turn the balls, upside down. Cover and continure cooking for another 2-3 minutes until the surface is brown.

Take the paniyaram out of the pan.

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