India offers such a wide variety of food that even if you tasted a different dish every day, you wouldn't finish them all in a year. Traditional dishes, in particular, are truly special, balancing both flavor and health. Today, let’s talk about *Paniyaram*, a traditional South Indian dish. Have you ever heard of it? If not, let’s find out what *Paniyaram* is and how to make it.

**South Indian Dish: Paniyaram**
This famous South Indian dish, *Paniyaram*, is also known as *Appe*, *Paddu*, or *Gunta Ponganalu*. It is crispy on the outside yet wonderfully spongy on the inside; rest assured, its taste certainly won't disappoint you.

**Paniyaram Recipe**
*Paniyaram* is an excellent, healthy option for breakfast or an evening snack. Here is the recipe:

**Ingredients**
3-4 tablespoons oil

2 cups Idli batter

1 small onion, finely chopped

1 small cup grated carrot

2 tablespoons grated cabbage

1 tablespoon finely chopped coriander leaves

1-2 green chilies

1 tablespoon *urad dal* (split black gram)

1/2 teaspoon mustard seeds

1 pinch asafoetida (*hing*)

7-8 curry leaves

Salt to taste

**Method**
Heat the oil in a pan and sauté the mustard seeds until they splutter.

Next, add the *urad dal* and sauté until it turns light golden.

In the next step, add the asafoetida, green chilies, and onion, and sauté.

Now, add the carrot and cabbage and fry them. Let them cook for a short while.

Once the vegetables are cooked, mix them into the Idli batter.

Add the fresh coriander leaves and mix everything thoroughly.

Ensure that the batter is neither too thick nor too thin. Place the appe pan on the stove and add a drop of oil to each mold.

Once the pan is hot, pour in the batter. Be careful not to fill the molds to the brim, as the appe will puff up while cooking.

Cook for 2–3 minutes, then check; remove from the heat once they look light and crispy.

Your healthy and tasty paniyaram are ready.

You can add semolina (sooji) to the batter to make the paniyaram crispier.

For a protein boost, you can add grated paneer.

Serve as a snack with green or red chutney.

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