South Indian Savory Dumplings with Coconut Chutney, Sambar, and Other Chutneys
Soft, savory dumplings (paniyaram) made from a spiced rice-lentil batter, served with coconut chutney, sambar, green chutney, and yogurt chutney. A quick, comforting South Indian breakfast or snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 8g
Ingredients
- 2 cups paniyaram batter (or idli/dosa batter)
- ½ cup finely chopped onion
- 10 leaves curry leaves
- ½ cup coconut chutney
- 1 cup sambar
- ¼ cup green chutney
Instructions
- 1
Mix the 2 cups batter with 0.5 cup onion, 10 curry leaves, and a pinch of salt. The batter should be thick but spoonable.
- 2
Heat a paniyaram pan (or aebelskiver pan) over medium and add a few drops of oil to each well. When hot, spoon the batter into each well, filling about 3/4 full.
- 3
Cook for 3-4 minutes until the bottoms are golden and crisp, then flip each dumpling with a skewer and cook another 3-4 minutes until all sides are browned and cooked through.
- 4
Serve the hot dumplings with 0.5 cup coconut chutney, 1 cup sambar, and 0.25 cup green chutney on the side for dipping.
Tools you’ll need
- paniyaram pan (or aebelskiver pan)
- spatula
- skewer or fork
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