Paniyaram or Appe

paniyaram or appe

Paniyaram also known as appe, kuzhi paniyaram, paddu, guliyappa, yeriyappa or gunta ponganalu, is an Indian dish made by steaming batter using a mould. It's a popular in South Indian cuisine.

The batter is made of white lentils (also known as dhuli urad dal or split and dehusked black gram lentils) and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made sweet or spicy depending on the ingredients jaggery and chillies respectively.

Paniyaram are crispy from the outside and soft and spongy from the inside. It is usually served as an evening snack with tea or it can also be served in breakfast or dinner.

Paniyaram is made on a special pan that comes with multiple small fissures. It is known by various names in South India, including paddu, appe, guliappa, gulittu, yeriyappa, gundponglu, ponganalu.

But if you don't have you can also make on tawa or on a pan. It can be made with left over idli dosa batter.

It is normally served with sambar or coconut chutney but you can also enjoy them just plain.

I learned this recipe from one of my friends, she invited us for dinner and make paniyaram and they were super delicious. She shared the recipe of paniyaram with me. I tried at home and so satisfied with the result. Now it's added in our breakfast/snacks list. We cook them so often.

  Recipe Servings: 4
  Cooking time: 30 Minutes


  • Urad dal (white lentils/split and de-husked black gram lentils) - 1/2 cup
  • Parboiled Rice - 1 cup
  • Ginger (finely chopped) - 1 tbsp
  • Green chillies (finely chopped) - 2-3
  • Capsicum (finely chopped or grated) - 1/2 or as per taste
  • Grated coconut - 1/2 cup
  • Cumin seeds (jeera) - 1 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek seeds (methi dana) - 1/4 tsp
  • Salt to taste
  • Oil - 2 tbsp
  • Oil (for greasing and cooking) - as required


  • Wash parboiled rice and urad dal (split and de-husked black gram lentils) properly and soak them with fenugreek seeds in six cups of water for at least 6-7 hours.

  • Drain off the water and add it to a grinder or a blender. Grind it to a smooth paste. Then add salt and mix well and allow it to ferment overnight in a warm, draft free place.

  • Heat 2 tbsp of oil in a pan, add mustard seeds, cumin seeds, and finely chopped green chillies. Sauté for 2-3 minutes. Add tempering to the batter and mix well.

  • Add finely chopped ginger, chopped capsicum and grated coconut into the batter and mix everything well. If you want you can also add grated or finely chopped carrots.

Making Appe/Paniyaram using paniyaram tawa (puffed pancake griddle)

  • Heat the paniyaram tawa (puffed pancake griddle) over a medium heat and grease each dent with a little oil. Pour a spoonful of the batter in each dent, drizzle oil and let it cook for a minute.

  • Using a wooden stick that comes with it or a fork, gently flip each paniyaram or appe so that it will cook on the other side. It will automatically form a ball shape. You can also cover it with a lid to ensure faster cooking.

  • Repeat the above process with the remaining batter.

  • The hot Appes or Paniyarams are ready to be served with Sambar and Coconut Chutney.

Making Appe/Paniyaram using normal tawa or a pan

  • If you don't have paniyaram tawa you can use a normal tawa or a pan. Turn on the flame and brush/grease pan with the oil. I prefer non-stick tawa or pan for making appe or paniyaram.

  • Once the pan or tawa gets hot, pour a spoonful of the batter in a pan and drizzle some oil from top. Flip over the appe or paniyaram once it gets golden brown and cook till the other side also turns golden brown.  By using pan or normal tawa you won't get the ball shape but the taste will still be super delicious.

  • Repeat the above process with the remaining batter.

  • The hot Appes or Paniyarams are ready to be served with Sambar and Coconut Chutney.