Go Back

Adai Paniyaram - Savory Lentils & Rice Balls

Tasty paniyaram with leftover Adai batter
5 from 1 vote
Print Pin
Course: Paniyaram
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Vidya Srinivasan


  • Boiled Rice Boiled Rice used for making Idli/Dosa - 1/4 cup
  • Raw Rice - 1/4 cup
  • Moong dal - 1/4 cup
  • Toor dal - 1/4 cup
  • Channa dal - 1/8 cup
  • Onion - 1 finely chopped
  • Red chillies - 3
  • Curry leaves few
  • Ginger - 1/4 teaspoon
  • Coriander leaves a small bunch
  • Hing a generous pinch
  • Oil - 2 tablespoon
  • salt as needed


  • Soak the rice and the lentils together for about 3 hours
  • Drain the water, and Grind into course paste along with red chillies and ginger. Add required amount of water
  • Mix with onion, coriander leaves, curry leaves, hing and salt
  • If you are making Adai. Refer quinoa Adai
  • For Kunukku:
  • Take the fresh batter or leftover batter from the fridge
  • If you are taking leftover batter from the fridge drain the excess water and take the thick batter
  • Mix rice flour to the batter. For the above mentioned quantity take approximately around 1/4 cup of rice flour. Batter should become thick after adding rice flour and it should be easily taken in spoon
  • 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
  • Serve hot with coffee/tea
Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. Kunukku can be deep fried in oil
  2. Adjust rice flour according to the batter consistency 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!