Paniyaram and Tomato Chutney

Ingredients for Paniyaram and Chutney:


1. Semolina – ½ cup

    Rice flour – ½ cup

    Curd – ½ cup

    Water – 1/4 cup

    Baking soda -1/2 small spoon

    Onions chopped fine – 2 big spoons

    Coriander leaves chopped fine – 2 big spoons

    Green chillies – 1, chopped fine

    Cumin seeds – 1 small spoon

    Asafoetida powder – ¼ small spoon

    Ginger grated – 1 small spoon

    Carrot grated – 2 big spoons

    Curry leaves chopped fine – 1 big spoon

    Salt – For taste

2. Oil – As required


3. Oil – 2 big spoons

4. Tomato – 4, chopped

    Red chillies – 8

    Shallots – 10

    Black gram – 1 big spoon

    Asafoetida powder – 1/2 small spoon

    Salt – For taste

How to prepare Paniyaram and Chutney?

1. Mix ingredients no: 1 together to prepare Paniyaram batter.

2. Add extra water, if needed. Allow it to rest for half an hour.

3. Place Unniyappam maker in flame and switch to low flame.

4. Pour oil first and allow to boil.

5. Using a spoon, add batter to moulds.

6. Fry both sides till they turn golden brown.

7. Remove excess oil using tissue paper. This is paniyaram.

8. To prepare chutney, heat oil in a pan.

9. Sauté all ingredients listed as 4, and allow to cool.

10. Make a fine paste using mixer. Your chutney is ready.

Note: You can also make Paniyaram with dosa batter.

Courtesy: Vanitha Magazine May 1-14, 2020

Also read a few appam recipes here. Click on the images in the gallery to read.


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A freelance writer and blogger by profession since October 2011, interested in writing over a wide range of topics. Hope you enjoy my writings. I belong to one of the beautiful places of the world, Kerala, nicknamed as 'God's own country'.

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