Air fryer recipe · Snacks
Savory Masala Paniyaram
Tangy fermented idli batter dotted with onions and tempered spices, baked into crisp-edged golden orbs.
- 28 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 75kcal
- 0.6 gprotein
- 2.8 gcarbs
- 7.2 gfat
- 0.5 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Idli/dosa batter (fermented)1.5 cups
- Onion, finely chopped1 small
- Mustard seeds1 tsp
- Green chilli, minced1
- Curry leaves, chopped10 leaves
- Oil, for brushing2 tbsp
Method
Temper the aromatics
Heat a teaspoon of oil and crackle the mustard seeds, then sauté the onion, green chilli and curry leaves until soft. Letting the onion sweeten first lifts the whole dish.
Mix the batter
Stir the cooled tempering into the fermented batter with a pinch of salt. The batter should be thick enough to mound in a spoon; add a little rice flour if it is runny.
Fill the moulds
Brush a paniyaram or silicone mini-muffin mould with oil and spoon the batter into each cavity until three-quarters full. The moulds give the signature round shape without deep-frying.
Preheat
Preheat the air fryer for three minutes so the batter sets quickly and forms crisp edges. Brush a little extra oil over each filled cavity.
Air-fry until set
Place the mould in the basket and air-fry at 180C for 16 minutes, until the tops spring back and the bottoms are golden. Cool for a minute, pop them out and serve with chutney.
