Paal Paniyaram Recipe (2024)

FAQs

Can you reheat paniyaram? ›

Leftover paniyarams? Store in the fridge and reheat - Ayah's favourite way of reheating was steaming for abour 4-5 minutes. Apprentice Rating: Hard - making a passable paniyaram is manageable, but a perfect, frilly one without a doughy centre is a different story.

Sweet Paniyaram is a crisp, soft, fluffy and sweet dumpling made from leftover idli batter. This recipe of Sweet Paniyaram is vegan and gluten free, and though sweet, it is best had as a snack. Apart from the idli batter, other things that you require to make these paniyaram are powdered jaggery (or sugar) and coconut.

High in Protein: Also paniyaram is good for a high protein diet, which helps to keep you feeling full and satiated. This makes it an ideal snack for those trying to lose weight.

The FDA advises that food should be reheated only once before consumption. Frequent reheating can lead to bacterial growth, potentially causing foodborne illnesses.

Kuzhi Paniyaram batter

Take rice and dal in a bowl and wash them well, add fenugreek seeds and soak them for 4 hours. Now drain and add it to a grinder or blender and puree till smooth. Take it in a large container, add salt and mix well. Leave to ferment for atleast 8 hours or overnight.

1 piece of Paniyaram contains 48 calories.

Paniyaram also known as (Kuzhi Paniyaram in Tamil and Gunta Ponganalu in Telugu) are savory, spiced dumplings made from rice and urad dal batter or Idli Batter, onions, spices and herbs with an occasional addition of fresh coconut.

The high potassium levels in spinach (two-thirds of a cup has close to 600 milligrams) relaxes blood vessels and lowers blood pressure. “Potassium also helps your kidneys get rid of extra sodium,” says Kopp. “High blood pressure and excess sodium can lead to heart disease, stroke and kidney damage.”

Paniyaram more commonly known as Kuzhi paniyaram in Tamil Nadu, gunta ponganalu in Andhra Pradesh, are ball shaped crisp dumplings made with fermented urad dal and rice batter. Made in both sweet and savory variations, Paniyaram are a traditional everyday Breakfast food from South Indian cuisine.

What is kangkong good for? ›

Kangkong is known for being a great provider of vitamins and minerals. Kangkong is a great source for vitamin-A which is essential for the health of skin, hair, and vision. Another vitamin that has a large presence in kangkong is Vitamin-C. Vitamin-C is great for protecting the body from various diseases.

Use a damp paper towel to cover your food while reheating it in the microwave (esp Rice, Idli, Dosa, Appam etc.). This prevents the food from drying out. Buy a knife sharpener instead of spending too much money to buy a knife each time it becomes dull.

Store in the fridge for 3-4 days and in the freezer for up to 3 months. Thaw and then (ideally) reheat over the stove. Depending on how thick the dal gets, you may need to add more water when reheating.

A Microwave

All you need to do is put leftover idli on a dish that will fit in the microwave. Take a glass or a small dish and fill it with water next. Place the glass and the plate inside in the microwave. Idli should be microwaved for 45–50 seconds.

Reheat Properly: To ensure that any bacteria that may have developed during storage is killed, ensure that your Indian food is reheated to a safe internal temperature (165°F or 74°C).