From the recipe box
Paniyaram (Leftover Dosa Batter Paniyaram)
Dosas, pesarettu, paniyarams, paranthas, and chutneys for breakfast plates and light meals.
- Meal format
- Tiffins & Breads
- Base
- Dosa
Onion, Carrot, Green chilies
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 4
Ingredients
- 3 cupsleftover dosa batter
- ¼ cuprava (sooji / semolina)
- 1medium onion, finely chopped
- 1medium carrot, grated
- ¼ cupcilantro, finely chopped
- 2-3green chilies, finely chopped
- as needed (adjust based on how salty your dosa batter already is)Salt
- as needed to adjust consistencyWater
- 1 tablespoonoil
- ½ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- 1 teaspoonsplit urad dal
- 1 teaspoonchana dal
- 5-6curry leaves
- ¼ teaspoonhing (asafoetida)
- as needed for the paniyaram panOil or ghee
Notes & Tips
- Paniyaram is one of the best ways to use leftover dosa batter. The fermented batter gives a soft, fluffy interior while the paniyaram pan creates a crispy outer layer.
- Adding rava is highly recommended when making paniyarams from leftover dosa batter. It helps absorb moisture from the vegetables, improves structure, and gives a slightly crispier texture.
- If your dosa batter has become thick after sitting in the refrigerator, loosen it slightly before adding vegetables and rava.
- Onion and carrot add sweetness and texture, but you can customize the add-ins based on what you have available.
- For extra flavor, lightly roast the rava before adding it to the batter.
- Cook on medium heat so the outside becomes golden while the inside cooks evenly.
Step by step
Method
- 01
Add the leftover dosa batter to a mixing bowl.
- 02
Add rava, chopped onion, grated carrot, cilantro, green chilies (if using), and salt. Mix well.
- 03
Let the batter rest for 10-15 minutes so the rava can absorb moisture and slightly thicken the batter.
- 04
Prepare the tempering by heating oil in a small pan. Add mustard seeds and allow them to splutter.
- 05
Add cumin seeds, urad dal, chana dal, curry leaves, and hing. Sauté until the dals turn golden and fragrant.
- 06
Add the tempering to the batter and mix well.
- 07
Check the consistency. The batter should be thick enough to scoop but still easily drop into the paniyaram pan. Add a little water if needed.
- 08
Heat the paniyaram pan on medium heat and add a few drops of oil or ghee into each cavity.
- 09
Pour the batter into each cavity, filling about ¾ full.
- 10
Cover and cook until the bottoms are golden and the paniyaram releases easily.
- 11
Flip each paniyaram using a spoon or skewer and cook the other side until golden, crisp, and cooked through.
- 12
Serve hot with coconut chutney, peanut chutney, or sambar.
