Adai Paniyaram - Savory Lentils & Rice Balls
Prep time
Cook time
Total time
Tasty paniyaram with leftover Adai batter
Recipe type: Paniyaram
Cuisine: Indian
  • Boiled Rice (Boiled Rice used for making Idli/Dosa) - ¼ cup
  • Raw Rice - ¼ cup
  • Moong dal - ¼ cup
  • Toor dal - ¼ cup
  • Channa dal - ⅛ cup
  • Onion - 1 finely chopped
  • Red chillies - 3
  • Curry leaves few
  • Ginger - ¼ tsp
  • Coriander leaves a small bunch
  • Hing a generous pinch
  • Oil - 2 tbsp
  • salt as needed
  1. Soak the rice and the lentils together for about 3 hours
  2. Drain the water, and Grind into course paste along with red chillies and ginger. Add required amount of water
  3. Mix with onion, coriander leaves, curry leaves, hing and salt
  4. If you are making Adai. Refer quinoa Adai
  5. For Kunukku:
  6. Take the fresh batter or leftover batter from the fridge
  7. If you are taking leftover batter from the fridge drain the excess water and take the thick batter
  8. Mix rice flour to the batter. For the above mentioned quantity take approximately around ¼ cup of rice flour. Batter should become thick after adding rice flour and it should be easily taken in spoon
  9. Heat paniyaram pan. Add coconut oil and add a spoon of batter. Cook one medium heat. After one side is cooked carefully flip. Drizzle some more oil and cook other side
  10. Serve hot with coffee/tea
Recipe by Traditionally Modern Food at