Paniyaram 2nd method,

I have already posted paniyaram recipes with dosa mavu and freshly ground batter mentod. This paniyaram batter  is different . It is very easy and very spongy also. If you have remaining batter you can make little thick thattu dosa or thick dosa. . Let us see how to make this.

Preparation time approx 10 minutes.

Soaking time 3 hours.

Fermenting time 5 hours. ( no need of overnight fermentation).


  • 1/2 cup of raw rice.
  • 1/2 cup idly rice
  • 1//4 cup yellow  moong daal
  • 1/4 cup thuar daal
  • 1/4 cup channa daal.
  • salt to taste.


  • 2 tbsp oil
  • 1/4 cup chopped shallots ( optional)
  • 1tsp mustard seeds.
  • 1 tsp chopped green chillies,
  • few chopped curry leaves.
  • 1/2 tsp asafoetida
  • little chopped coriander leaves.


Wash and soak daals and rice together for 4 to 5 hours. Grind it . Batter should be not very smooth or very coarse.

Ferment this batter for 5 hours. No need of fermenting longer time.

In a pan add oil and heat. When it is hot add mustard seeds. Let it crackle. Now add chopped shallots and curry leaves. Fry for a minute and add asafoetida. Mix well Add this to the batter. Add chopped coriander leaves to the batter and mix well.

Heat the appe pan and apply little oil and  pour this batter. Cover it with a lid and cook. Flit it and cook both the sides.

Remove from pan and serve with any chutney.


If you want add grated carrots and any grated vegetables to the batter and make.




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