Paniyaram or Morappam with Spicy Tomato Chutney

Paniyaram or Morappam  (using left over idly or dosa batter) with spicy Tomato onion chutney

Chitra's Photography
Chitra’s Photography

Paniyaram is popular breakfast or evening snack of south india. I always grind dosa or idly batter for a week and keep in the refrigerator.

I make paniyaram with the left over sour batter. It is one of the easiest snack to make.

This can be prepared in two ways. In the first method you’ll have to grind the batter and ferment it. In the second method you can make it with sour left over dosa/idly batter.

Paniyaram is best when served with tangy tomato onion chutney.

Preparation time for paniyaram: 20 minutes


  • 2 cups idly or dosa batter
  • 1 pappadam ( Kerala pappadam)- This is used to make the paniyaram soft as sponge. It was a secret ingredient taught to me by my mother.
For Seasoning:
  • 1 tbsp oil
  • 1/2 tsp mustard oil
  • /2 tsp urad dhal1/2 tsp channa dhal
  • 2 chopped green chillies
  • 1/2 tsp grated ginger
  • A pinch of asafotedia
  • 1 string chopped curry leaves
  • 1small onion chopped ( optional)


Soak the pappadam in  3 tbsp water. Make a paste of this and add to idly batter.

Heat oil add mustard,urad dhal, channa dhal,chopped green chillies,grated ginger, asafotedia,chopped curry leaves.fry all these till dhals turn into reddish brown. Add chopped onion. Fry for little more time till it changes color. Add two pinch of salt.

Add all these to the batter. Mix everything very well.

In a nonstick appe pan  apply oil with tissue paper.No need of applying oil  each time before pouring batter .

Chitra's Photography
Chitra’s Photography

With a spoon pour the idly batter in appe pan close it with lid. When it is cooked turn it and cook both sides. Take out .

Tomato onion chutney

Preparation time 15 minutes


  • 2 onions chopped
  • 4 big ripped red tomatoes
  • 3 pods of garlic ( optional)
  • 1/2 spoon ginger
  • 6 red chillies.
  • 1 tbsp oil

For seasoning

  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp urad dhal
  • 1/4 spoon channa dhal
  • A pinch of asafotedia
  • 1/2 string Curry leaves


In a pan Heat oil  add red chillies when it is fried take out from oil. In the same oil add garlic when the raw smell goes add ginger ,add onion. Sauté till it changes color.Add chopped tomatoes. Sauté till tomatoes are mushy. Add salt. Keep aside to cool. Then grind to smooth paste.

Heat 1 tsp oil add mustard seeds when it crackle add urad and channa dhal, add asafotedia then chopped curry leaves. When done pour over chutney.

Chitra's Photography
Chitra’s Photography

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