Mysore Paniyaram


150 gram all purpose flour ( maida)

150 gram sour curd

3 tbsp rice flour

1 medium size chopped onion

2-3 chopped green chillies

4-5 curry leaf tore


Mix curd, maida , rice flour and salt keep it aside for 2-3 hours. If your curd isn’t sour you can soak overnight. Later add curry leaf, chilies, ginger, onion and mix it properly. Heat paniyaram pan or appam pan grease it with oil , once it get heated transfer the batter into pan and cook it on low flame. Oil it and turn once it turns golden color . Ready to serve with coconut chutney, mint chutney, Thakali kothamalli chutney, ketchup or anything you like.

You can also deep fry it. I avoid because it absorbs lot of oil. You can still make it healthier by adding carrot, cabbage for your kids.

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.



  1. Pingback: Tamatar-Dhaniya Ki Chutney – Foreveryfoodmaniac

  2. Pingback: Full proof idly batter for beginner – Foreveryfoodmaniac

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: