Paniyaram Recipe – Crispy Outside, Soft Inside (Unniappam / Kuzhi Paniyaram)

What is Paniyaram?

Paniyaram (also called kuzhi paniyaram in Tamil, unniappam in Malayalam, or paddu in Kannada) is a beloved South Indian snack made from fermented rice and lentil batter, cooked in a special pan with round moulds. The result: little spheres that are golden and crispy on the outside, and cloud-soft on the inside.

They're a brilliant way to use leftover dosa or idli batter, and they come together in under 20 minutes once the batter is ready. The key to getting that perfect crispy shell is a cast iron paniyaram pan — the heavy iron retains heat in each mould, searing the outside while the inside steams gently to a soft, airy finish.

Ingredients (Makes 20–25 Paniyarams)

For the Batter

• 2 cups idli/dosa batter (fermented, see note below)
• Salt to taste

For the Tempering (Savoury Version)

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 green chillies, finely chopped
• 1 small onion, finely chopped
• A few curry leaves
• 2 tbsp fresh coriander, chopped
• Oil or ghee for cooking

Note on batter: Use leftover idli/dosa batter, or make a fresh batch: soak 2 cups rice + 1 cup urad dal for 6 hours, grind smooth, and ferment overnight.

Step-by-Step Method

Prepare the Tempering

1. Heat 1 tbsp oil in a small pan. Add mustard seeds and let them splutter.
2. Add urad dal and fry until golden. Add green chillies, onion, and curry leaves.
3. Sauté until the onion turns soft and translucent. Remove from heat and cool slightly.
4. Mix the tempering into the batter along with fresh coriander. Adjust salt.

Cook the Paniyarams

1. Heat your cast iron paniyaram pan on medium flame for 2–3 minutes until evenly hot.
2. Add a few drops of oil into each mould using a spoon or brush.
3. Pour the batter into each mould, filling about ¾ full (the paniyaram will puff up as it cooks).
4. Cover with a lid and cook on medium-low heat for 3–4 minutes until the bottom is golden and the sides have set.
5. Using a skewer or thin spoon, gently flip each paniyaram. Cook uncovered for another 2 minutes until the other side is golden.
6. Remove and serve immediately.

Chef Pillai's Tips

• Don't overfill the moulds. Fill only ¾ — the batter puffs up and will overflow if filled to the top.
• Medium-low heat is key. Too high and the outside burns before the inside cooks through. Cast iron holds heat well, so you need less flame than you think.
• The flip test. The paniyaram is ready to flip when the edges look set and it releases easily from the mould. If it resists, give it another 30 seconds.
• Use a skewer or chopstick to flip — it gives you more control than a spoon.
• Ghee finish. Add a tiny drop of ghee to each mould after flipping for an extra-crispy, flavourful shell.

Variations to Try

• Sweet Unniappam: Skip the tempering. Add ½ cup jaggery (melted), 2 tbsp grated coconut, ¼ tsp cardamom powder, and a pinch of dry ginger to the batter. A Kerala classic for festivals.
• Cheese Paniyaram: Drop a small cube of cheese into the centre of each mould before covering — it melts into a gooey surprise inside.
• Vegetable Paniyaram: Add finely grated carrot, beetroot, or spinach to the batter for colour and nutrition.
• Masala Paniyaram: Add a pinch of sambar powder or rasam powder to the batter for a spicier kick.

What to Serve with Paniyaram

• Coconut chutney — the classic pairing
• Tomato chutney or peanut chutney
• Sambar for dipping
• Sweetened coconut milk (for the sweet unniappam version)

Why Cast Iron Makes the Best Paniyaram

The shape and material of the pan are everything with paniyaram. A cast iron paniyaram pan heats each mould evenly and retains that heat consistently, giving you a uniformly crispy shell all around — not just on the bottom. The natural seasoning also means the paniyarams release cleanly without tearing, and the pan gets better with every use.

👉 Shop our Hand-Seasoned Cast Iron Paniyaram Pan — flat bottom, pre-seasoned, and ready to use from day one.

Frequently Asked Questions

Can I make paniyaram without a special pan?

The paniyaram pan (with its round moulds) is essential for the classic shape. You can find them in cast iron or non-stick versions, but cast iron gives far superior results for the crispy shell.

My paniyarams are raw inside — what went wrong?

The heat was too high, cooking the outside too fast. Reduce to medium-low and always cover with a lid for the first side — the steam helps cook the inside through.

Can I make paniyaram with fresh batter (not fermented)?

Fermented batter gives the best flavour and texture. If you're short on time, add a pinch of baking soda to fresh batter, but the result won't be as light or flavourful.

How do I clean a cast iron paniyaram pan?

Rinse with warm water while still slightly warm. Use a soft brush or cloth — no soap needed. Dry immediately on the stove over low heat, then rub a few drops of oil into each mould to maintain the seasoning.