Paniyaram

Paniyaram is a traditional South Indian dish made from fermented batter of rice and lentils. It is known by various names in different regions, such as Paddu in Kannada, Gundponglu in Telugu, and Kuzhi Paniyaram in Tamil and Malayalam.

History

The origin of Paniyaram traces back to the Chola Dynasty, where it was a popular breakfast dish. The Chola people used to make Paniyaram for special occasions and festivals.

Preparation

The batter for Paniyaram is made from a mixture of black lentils (Urad dal) and rice that is soaked, ground to a fine paste, and left to ferment. The fermented batter is then poured into a specially designed mould with semi-spherical cavities and cooked on a stove. The batter can be made sweet or spicy by adding ingredients like jaggery or chillies.

Varieties

There are two main types of Paniyaram: sweet and spicy. The sweet version, known as Sweet Paniyaram, is made by adding jaggery to the batter. The spicy version, known as Spicy Paniyaram, is made by adding green chillies, onions, and other spices to the batter.

Serving

Paniyaram is typically served with chutney, sambar, or chicken curry. It can be eaten as a breakfast dish, a snack, or a side dish during lunch or dinner.

Cultural Significance

Paniyaram holds a significant place in South Indian cuisine and culture. It is often prepared during festivals and special occasions. In some communities, it is a tradition to prepare Paniyaram for newlywed couples or during the naming ceremony of a newborn.

See Also

• Idli
• Dosa
• Vada
• South Indian cuisine

‎