Kaara Paniyaram

Kaara Paniyaram

Being a Malayali I was very familiar with Neyyappam, a snack thats made of molasses and rice. But when I went to Tamilnadu I was introduced to a spicy version in the same form. I loved it and wanted to make it... So got myself the special pan for making them.And it did turn out good!This is a good snack for the evenings or you can even make it as a breakfast with chutney and sambar.

Lejna Ramachandran


  1. 1 Cup rice Idly
  2. 1/2 Cup Channa dal
  3. 2 Tablespoons Toor dal
  4. 2 Tablespoons Urad dal
  5. 1 Teaspoon Feugreek
  6. 1 Teaspoon Asafoetida
  7. 8 - 10 chillies Red
  8. Salt
  9. Curry leaves
  10. 1 Teaspoon Mustard


10 mins
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    Soak the rice separately and dals together for 3 hours.

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    First grind red chillies,salt and asafoetida,then add the soaked rice,grind until rawa/sooji consistency and lastly the dal.

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    Let the batter be thick not too watery. Temper the batter with mustard,red chillies and curry leaves.Keep aside for few hours if possible.

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    Pour into the greased hollows of the pan. Cook in medium flame.

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    Cook on both sides to golden brown and serve hot with coconut chutney

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