Wheat Paniyaram Recipe | Godhuma Ponganalu

Looking for a quick and easy breakfast or lunchbox idea? Then try these instant wheat paniyaram aka ponganalu or paddu. There is no need for blending or fermenting.

These instant paddu or gunta ponganalu are crispy on the outside and soft inside. Serve with your favorite chutney or podi and enjoy.

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About the recipe

South Indian breakfast traditionally consists of idli, dosa, upma etc. Idli batter is probably one item that is found in almost every South Indian kitchen/ refrigerator. Leftover batter is great to make a wide range of dishes for breakfast, snack or dinner.

But when you run out of idli batter, then these instant paddu/ kara paniyaram are your friend. This version uses wheat flour or atta (or whole wheat flour), sooji and rice flour. Recipe doesn't need any fermenting. And sour yogurt adds a nice tang.

I usually keep it simple and add some sautéed onions to the batter. But you also can add finely chopped veggies for both color and nutrition.

You will need a gunta ponganalu or appe pan or aebliskiver pan to make these paniyaram.

These wheat ponganalu turn out soft and fluffy just like the traditional version. They are crispy on the outside and air & fluffy inside. Great for breakfast, snack and to pack for lunch. They are best when served hot, but taste good even at room temperature. Serve them with your favorite chutney like this coconut peanut sesame chutney or tomato ketchup and Enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients need to make wheat flour kara paniyaram.

• Atta/ godhuma pindi or Indian whole-wheat flour. But you can also use white or regular whole wheat flour instead.
• Fine sooji or semolina flour
• Rice flour, either white or brown would work.
• Plain yogurt, either regular or Greek.
• Baking soda
• Onion, ginger, green chilies and curry leaves.
• Urad dal, mustard & cumin seeds.

You can also add finely chopped or grated veggies to the batter. Cabbage, carrot, green beans, peppers are all great here.

You will need an appe pan or aebliskiver pan to make these paniyaram.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make instant wheat paniyaram recipe:

In a bowl, combine wheat flour, sooji, rice flour and salt. Add yogurt and water to make a thick batter. Whisk well to make sure that there are no lumps in the batter. Set aside while you sauté the onions.

Heat oil in a small pan on medium heat. Add urad dal, mustard seeds and cumin seeds. Once the seeds start to splutter, add curry leaves, ginger and onions. Cook till the onions turn translucent. Season with salt. Turn off the heat and let the mixture cool slightly.

Add the onion mixture to batter along with cilantro and mix well.

Heat the paniyaram pan on medium heat. Add ½ teaspoon oil in each hole. Add about 1 tablespoon of the batter, cover the pan and cook till golden brown. Gently flip and cook until golden on the second side.

Remove and serve with your favorite chutney. Here I served them with allam pachadi and coconut chutney.

Expert Tips

• Feel free to substitute some or all of the atta/ wheat flour with jowar, ragi or other millet flours.
• Either white or brown rice flour will work in this recipe.
• Use slightly sour yogurt for the best results.
• You can also add finely chopped or grated veggies to the batter. Cabbage, carrot, green beans, peppers are all great here.
• These are best to eat hot, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Microwave them until heated through before serving.

You might also like

Here are a few wheat flour Indian recipes you might like:

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Recipe Card