Mango Paniyaram / Mango Paddu Recipe

When mangoes in season prepare these delicious mango paniyaram. Paniyaram or paddu is a southindian  popular tea time tiffin/snack. We prepare this dish with leftover idly and dosa batter. It is very easy and healthy snack to prepare in a jiffy.

Mango Paniyaram Recipe Video Uploaded on Youtube Channel

Ingredients:

2 Cups Idly or Dosa Batter

3 Tbsp Maida

2 Cups Chopped Mangoes (Alphonso, Mallika or Malgova)

2 to 4 Tbsp Sugar

1/2 Tsp Cardamom Powder

1/4 Tsp Salt

1 Pinch Cooking Soda

Oil and Ghee as required

Prep:

We can use ready to use store bought idly dosa batter or home made batter for this recipe. 

Wash, peel and chop the mangoes into chunks.

Add the mangoes in a mixerjar along with sugar, grind to form a smooth puree.

Method:

Sometimes if the idly/dosa batter is fermented a lot and tasting sour then it's better to add maida to the batter.

Maida or all purpose flour will reduce the sour content. 

Combine maida, pureed mango, cardamom powder, cooking soda and tiny amount of salt to the batter. Beat the batter with a whisk or fork and reserve.

Heat a paddu pan / paniyaram pan on medium flame. 

Apply oil and generous ghee to the pan. Ladle the batter in the paniyaram mould cover and cook on low flame for 3 minutes.

Next uncover and flip the paniyaram to fry and cook on the other side add extra ghee or oil if needed, fry for another 3 more minutes.

Keep flipping the paniyaram for another 3 more times until the edges turn crispy and golden.

Dishout the mango paniyaram on a serving plate...serve hot along with honey and extra mango puree...enjoy!

Other Paniyaram Recipes Posted:

Prawn Paniyaram

Chocolate Paniyaram

Japanese Paniyaram

Egg Paniyaram

Chicken Paniyaram

Instant Rava Paniyaram 

Cheese Paniyaram Recipe

Paniyaram meaning snack or tiffin in Tamil dialect. Traditionally this dish is prepared with a plain rice fermented batter. According to culture and current trends there are many paniyaram recipes with meat fillings to chocolate. This cheese paniyarams are perfect for a sunday breakfast or weekday tiffin. Growing up my mom or granny would always prepare these paniyarams as after school snack.

Panniyaram Recipe Video in English

Cheese Panniyaram Ingredients:

500 ML Idly or Dosa Batter

1/4 Cup Cheese Cut into Tiny Cubes

1/4 Tsp Each Cumin and Mustard 

1/4 Tsp Asafoetida

6 Cashews Finely Chopped

2 Green Chillies Finely Chopped

2 Sprigs Curry Leaves Finely Chopped

2 Sprigs Coriander Finely Chopped

1/2 Cup Onions Finely Chopped

1/2 Tsp Salt

Oil and Ghee as required...

Method:

Heat a wok on medium flame with 2 tsp ghee and 1 tsp oil.

Once the oil and ghee has heated, add mustard seeds and cumin seeds allow to sputter.

Add asafetida followed by curry leaves, finely chopped chilies and onion, fry the onions for a minute.

Add 1/2 tsp salt and cashews fry the onions until golden and remove from flame. Allow the onions to cool down completely. 

Add the fried onion to the batter and mix well, if need add salt to the batter and mix well.

Heat a paniyaram pan on medium flame. Add ghee and oil allow to heat well.

Ladle the batter into the paniyaram pan half way and place the cheese in the middle.

Ladle more batter over the cheese to cover and seal it.

Gently flip and fry the paniyarams for a minute on each side and flip and fry until the paniyarams turn golden in color.

Drain the paniyarams on Kitchen towel and serve hot with chutney...Enjoy! 

 

Chocolate Paddu Recipe (Chocolate Paniyaram)

I created the Godfather of paniyarams it was truly very chocolatey, gooey and delicious treat for the entire family! Paniyarams are normally prepared during tea time across southindian homes. We can serve these chocolate paniyarams as hot dessert after lunch or dinner.

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Ingredients:
4 Tbsp Cocoa Powder
1/2 Cup Maida (All purpose flour)
1/2 Cup Yogurt 
10 Almonds, 10 Cashews, 10 Walnuts Chopped 
1/4 Tsp Cooking Soda
2 Tbsp Vegetable Shortening (Dalda)
1 Tbsp Instant Coffee Powder 
2 to 4 Tbsp Powdered Sugar (Optional)

Method:
In a microwave safe bowl add half the amount of chocolate with 1 tsp vanaspathi mix and melt for 30 seconds on high or till the chocolate is melted.

Add yogurt to the melted chocolate and whisk to form smooth mixture.

Add chopped nuts, cooking soda, instant coffee to the yogurt mixture and mix well.

Add coco powder and mix well till there are no lumps. Add the maida in batches and mix well check for sugar content and add if needed. 

Add 1/2 cup water to the leftover yogurt dilute. Add the diluted yogurt or butter milk to the batter and whisk to form a smooth batter.

Heat a paniyaram pan on low flame. Using a silicon brush spread vanaspati in the paniyaram moulds.

Ladle 2 tsp of batter to the aniyaram moulds cook on lowest flame setting for 30 seconds. 

Just before flipping the paniyaram to the other side add a piece of chocolate in the center cover with extra batter and gently flip.

Cook the paniyaram 30 seconds on other side. Keep flipping the paniyaram to avoid the chocolate from burning. 

After a minute prick a tooth pick if there is no wet batter then serve right away. 

Top the paniyaram with powdered sugar, chocolate sauce and cherry...Serve hot...Enjoy!

Prawn Paniyaram Recipe

Prawn Paniyaram is a perfect evening snack or starter, crispy yet spongy paniyaram filled with a sweet and slightly spiced prawns is truly a fish lovers delight. 

I was inspired to recreate a traditional southindian snack using prawns and a different batter base. People who want to use gluten-free batter please feel free to use regular idly or dosa batter instead of this egg based batter.

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Ingredients:
For Batter:
1 1/2 Cups Maida ( All purpose flour)
1 Tbsp Fruit Salt (Eno)
1/2 Tsp Baking Powder
1 Pinch Cooking Soda
1 Maggi Bullion Cube (If you cannot find bouillon cube use chicken soup or vegetable soup which is available in the market)
1 Cup Water
3 Eggs

For Filling:
2 Carrots
6 Chilies
5 Sprigs Spring Onions
1/2 Inch Ginger
1/2 Medium Onion
150 Grams Prawns 
1 Tbsp Soya Sauce
1 Tbsp Spicy Chilly Sauce
1 Tbsp Butter
Salt and pepper as per taste
Oil as required...


First Step Prepare Batter:

1. Bring 1 cup water to boil. Add the bullion cube whisk and form a stin soup base. If your using a soup packet follow the instructions given on the packet and prepare the soup. Once the soup is ready remove from flame allow to cool.

2. Using a fine mesh sieve sift the all purpose flour, baking powder and cooking soda.

3. Whisk the eggs lightly. Add the sifted flour along with fruit salt whisk to form a lump free batter. Gardually add the soup whisk to form a semi thin batter. The consistency should be slightly thinner than a pancake or bajji batter.

4. We have not used salt as the soup base contains enough salt however many people prefer slightly excess salt. Taste test and check if the batter is as per your taste and add salt if needed.

5. Once the batter is formed allow to rest for 1 hour the batter will form tiny bubbles.

Second Step Filling:

6. Peel, devein and chop the prawns into tiny pieces. Wash the prawns, drain using a colander and pat dry, reserve.

7. Peel, Wash and chop all the veggies including spring onions as fine as possible, reserve.

8. Heat a pan with a tbsp butter. Add all the ingredients together and fry for a minute. Add the soya sauce and chilly sauce cover and cook for 4 minutes.

9. If there is excess moisture from the prawn place on high flame allow the moisture to evaporate. check for salt and pepper add according to taste once the prawns have cooked remove from flame reserve.

Since we have chopped the prawns into tiny pieces it will cook fast.

Lets prepare Paniyaram:

10. Heat a takoyaki or paniyaram Kaalu on medium flame. I find using a non stick paniyaram pan is easy to clean and also can prepare many different paniyaram recipes.

11. Add a spoon of oil to each mould. Start adding a spoon full of filling to every mould.

12. Ladle the batter covering the filling cook for a minute. Using a skewer or a spoon flip the paniyaram gently. Cook on all sides till the paniyaram is turns light brown in color. Serve hot with spicy garlic mayo or ketchup...Enjoy 😁

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Chicken Paddu (Kozhi Paniyaram Recipe)

Packed with southindian flavors crispy and spongy chicken paniyaram is truly a tantalizing starter or can be served for sunday brunch. 

Ingredients:
300 Grams Chicken or Turkey Mince
I have used 150 Grams of Chicken Thigh and 150 Grams of Chicken Breast for the mince.
1 Large Finely Chopped Onion
1 Inch Ginger Peeled and Finely Chopped
8 Green Chilies Finely Chopped
5 Sprigs Coriander Finely Chopped
3 Springs Curry Leaves Finely Chopped
2 Tbsp Sakthi Masala Curry Powder
1 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder
1 Tbsp Coriander Powder
3 Eggs
1 Tbsp Ginger and Garlic Paste
1/4 Tsp Baking Powder
Pinch Cooking Soda
1/4 Cup All Purpose Flour
1/4 Cup Fine Semolina (Bombay Rava)
Salt as per taste
Oil and Ghee as required
Lime wedges, fried green chilies, sliced onion, curry leaves and mint chutney for garnish...

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Method: 
Heat 2 tbsp oil or ghee in a wok on medium flame.
Once the oil reaches smoking point add onion, chilies, ginger, curry leaves and coriander.

Keep stirring and frying the onion and fry till transparent.
Add ginger and garlic paste to the onion and fry till raw flavor reduces.

Add the dry spices chilly powder, curry powder, pepper powder, coriander powder and turmeric powder fry till raw flavor reduces.

Add the chicken mince to the masala and try to fry and combine all the ingredients. 

Chicken meat tends to dry fast do not allow to cook the chicken in its own moisture. Since this is chicken mince it will tend to be stick add water and cook the chicken will eventually crumble.

Add 1 1/2 cups water to the chicken along with salt cover and cook. As the chicken meat cooks try to use a steel or wooden spatula and break the chicken to form even mince make sure there are no lumps.

Once the chicken is cooked place on high flame allow excess moisture to evaporate keep frying.

Transfer the cooked chicken to a mixing bowl allow the meat masala to cool.

Divide and add semolina and all-purpose flour in 2 batches mix to form a smooth batter. 

Add one egg at a time along with cooking soda and baking powder keep mixing to form a smooth batter. Check and add salt or chopped chilies if needed.

Cover the batter with a plate allow to rest on kitchen counter for 10 to 15 minutes.

Heat a takoyaki/ paniyaram pan on medium flame. Add 1 tsp oil in each mould allow to reach temperature.

Using a icecream scoop or ladle add the chicken batter to the mould cover and cook for 5 minutes on each side. Once the chicken has cooked for 5 minute flip and cook on other side cook until golden brown on all sides.

Drain excess oil and reserve on tissue paper...Serve hot with lime wedges, sliced onions, chilly garlic or mint chutney...Enjoy 😉

Something I found out while preparing this recipe...add excess salt and chilies in the chicken masala it tends to reduce once we add eggs and flour. 

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