Masala Paniyaram With Cheese And Corn Recipe, Masala Paniyaram Recipe
Recipe type: Snack, Vegetarian, Side
RecipeCuisine: Indian, South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Masala paniyaram with cheese and corn recipe are crispy balls from out and soft from within made with leftover idli or dosa batter.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • cups of fermented idli batter (has to be thick batter)
  • 1 tbsp semolina (optional) (sooji)
  • ½ inch ginger grated or chopped finely (adrak)
  • 1 small onion chopped finely (pyaz)
  • 2 green chilies chopped finely (hari mirch)
  • 10-12 curry leaves torn with hand or chopped finely (kadi pata)
  • 2 tbsp fresh grated coconut (nariyal)
  • ¼th cup chopped coriander leaves (hara dhaniya)
  • ½ cup boiled american sweetcorn
  • ½ cup grated cheese any cheese is fine
  • salt as per taste
How to make the recipe?
  1. Combine all the ingredients into the batter. Add salt for seasoning.
  2. Place the paniyaram cookware on high heat.
  3. Add a few drops of oil into each mould. Allow the oil to be hot.
  4. Now add the batter only till the half of the mould. You could reduce the heat to medium now.
  5. You could add grated cheese and then cover the rest of half with the batter.
  6. Alternatively you could top the batter with grated cheese
  7. Allow to cook for 3-4 mins once they start browning. Invert gently with the help of a wooden stick or a knife.
  8. Once they are golden brown from both sides. Remove them and repeat the same process with the rest of batter.
  9. Serve the masala paniyaram with chutney or sauce.
1. Ensure your pans are greased with oil before you make paniyarams.
2. Also the batter has to be thick to hold the shape and give you the crispy paniyaram you looking for.
Recipe by Flavors of Mumbai at