Paniyaram

By Manasi Mulay

Truly global dish – known as Paddu or Paniyaram in southern India, savoury analogue of danish aebleskivers, would also remind you of Japanese Takoyaki. Shared here is a vegan version!

Method

  1. Soak 1 cup of fine semolina in around 2 cups of vegan buttermilk (consistency slightly thicker than the pancake batter) for 45 mins to 1 hr. (For vegan buttermilk – add 3-4 tablespoon of vegan Greek yogurt to 2 cups of water and mix well with swirl juicer.)

  2. To this, add – salt to taste, 1 tsp cumin seeds, 1 bowl mix of finely chopped shallots/rose onions if available, spring onion, garlic chives, coriander and spicy green chillies (all could be from your garden) and mix well – the batter is now ready.

  3. Pour ¼ tsp cooking oil in each mould of hot aebleskiver/paniyaram pan (with hemispherical moulds usually made with cast iron). Once the oil is hot, pour the batter with a teaspoon in each mould and keep on medium flame.

  4. Turn the side once the edges change colour to golden (this should be almost after 3-4 mins on a hot pan). Let it cook from both sides until golden brown

  5. The porous soft and crispy paniyarams are best served with mint-coconut chutney, can go well with tomato ketchup!

Note: Same batter can be used for making savoury pancakes by adding some more water to adjust the consistency. For no semolina or gluten free version - use rice/black lentil (2:1) flour instead. For no onion/no garlic version – use sweet corns and green peas instead.