Ever crave something spicy, crispy on the outside, soft inside, and ready in minutes?

Kaara Paniyaram is the perfect South Indian tiffin snack for those days. Made using leftover idli batter and stuffed with a flavour-packed kara chutney, these paniyarams are everything you want in a teatime or breakfast dish: quick, satisfying, and irresistibly delicious.

Golden Stuffed Kaara Paniyaram turns a simple batter into a crowd-favourite snack. The contrast between the soft centre and the crispy outer layer makes it addictive — and the spicy chutney filling takes it to another level.

Perfect for breakfast, lunchbox, or evening snack, and a great idea for parties or family get-togethers.

A Little Background

Paniyaram (also called Kuzhi Paniyaram / Paddu / Gunta Ponganalu) is a traditional South Indian dish made using fermented idli batter. Traditionally, it was a smart way to use leftover batter so nothing went to waste.

Over time, it evolved into multiple variations like sweet, spicy, stuffed, or masala and became a staple in Tamil and Karnataka households.

This stuffed version is a popular tiffin centre style, where the chutney inside gives a spicy surprise in every bite.

Why You’ll Love This Kaara Paniyaram

Uses leftover idli batter — zero waste cooking
Crispy outside, soft inside, spicy middle
Perfect for lunchbox and kids snacks
Easy to customise with vegetables or cheese
Ready in minutes — no grinding or fermenting needed

Ingredient Breakdown

Idli batter — the airy, fermented base that gives softness and volume
Tempering ingredients (urad dal, chana dal, mustard) — crunch and nutty flavour
Onions, green chilli & curry leaves — the aromatics that transform the batter
Salt & hing — balance flavour and aid digestion
Kara chutney (onion, garlic, red chilli, tomato, tamarind) — tangy, spicy filling
Peppers & garlic — heat and depth
Oil/ghee — for crisp, golden edges

Let’s Walk Through the Cooking Flow

Start by preparing a flavourful tempering — heat oil, add urad dal, chana dal, and mustard seeds, and let them splutter. Add finely chopped onions, green chillies, curry leaves, hing, and salt. Sauté until soft and aromatic, then fold this into the idli batter gently. This instantly elevates plain batter into a spiced, flavour-rich base.

Next, make the kara chutney that becomes the heart of the paniyarams. Sauté onions, garlic, and tamarind in oil until they soften and turn glossy. Add red chillies and tomatoes with turmeric and salt, cook them until mushy, and grind into a smooth, bright red paste. Finish with a simple tempering to enhance flavour and cook until thick — this ensures the stuffing doesn’t leak during cooking.

Heat your paniyaram mould and grease each cavity generously. Pour a spoon of batter, place a small dollop of chutney filling in the center, and cover it with a little more batter. Add a few drops of oil on top, cover, and cook until the bottoms turn crisp and golden. Flip gently and cook the other side until beautifully browned.

What you get is a batch of crispy, soft, perfectly spicy stuffed paniyarams bursting with flavour in every bite.

Pro Tip 💡: Rest the batter with tempering for 10 minutes — the dals absorb moisture, improving texture and crispiness.

https://www.youtube.com/watch?v=kQ_Yv5MM0Nc

What to Serve With Kaara Paniyaram

Pairs beautifully with:

Packing & Storage

Pack in a steel lunchbox lined with banana leaf for best freshness
Stays soft for 4–5 hours
Carry extra kara chutney separately for dipping

Party & Bulk Preparation

Make chutney ahead of time and refrigerate
Temper batter just before cooking
Use multiple paniyaram pans to speed cooking
Freeze the chutney filling for future batches

Other Related Recipes You Might Like:-

Instant Rava Paniyaram – quick paniyaram variation made with rava and curd, perfect for busy mornings.
Green Gram Vada – crispy protein-packed vada that makes a great snack alongside paniyaram.
Soft Bun Dosa – soft and spongy dosa made with the same batter style as paniyaram.
Set Dosa – soft Karnataka-style dosa that pairs perfectly with spicy chutneys.
Multigrain Dosa – healthy dosa option made with a mix of grains.
Peanut Chutney – bold and creamy chutney that pairs amazingly with paniyaram.
Onion Chutney – spicy, tangy chutney perfect for South Indian tiffin items.
Chettinad Rangoon Puttu – a traditional Chettinad delicacy that fits well in a tiffin breakfast spread.

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Cooking Method: Sauteing

Cuisine: Indian, South Indian

Courses: Breakfast, Brunch, Snack, Snacks

Difficulty: Intermediate

Servings: 4

Calories: 168

Best Season: Suitable throughout the year

Dietary: High-Fiber, Vegetarian

Description

Stuffed Kaara paniyaram is a delicious South Indian snack where soft, fluffy paniyaram is filled with a spicy and flavourful onion chutney inside. The tempering mixed into the batter adds a lovely aroma, while the chutney brings heat and tang to every bite. They turn beautifully golden and crisp on the outside while staying soft inside, making them perfect for breakfast, tiffin, or evening snack time. It’s simple to make, uses basic ingredients, and once you try it, you’ll definitely find yourself making it again because everyone at home will love it.

Ingredients

For batter tempering

1 tbsp oil
1 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
2 onions (finely chopped)
2 green chilli (finely chopped)
curry leaves (as needed)
1 tsp salt
asafoetida (pinch)
2 cups idli batter

For spicy chutney

2 tbsp oil
2 onions (chopped)
10 garlic cloves
tamarind (small piece)
5 red chilli
3 tomatoes (chopped)
salt (as needed)
turmeric (pinch)

For chutney tempering

mustard seeds (as needed)
urad dal (as needed)
curry leaves (as needed)
asafoetida (pinch)

For paniyaram

oil (as needed for greasing and cooking)

Instructions

Prep Work

1
Chop vegetables
Chop onions, green chillies, and tomatoes
2
Prepare chutney basePeel the garlic and keep tamarind ready
3
Prepare batterKeep the idli batter ready in a bowl
4
Heat paniyaram panPlace the pan on the stove to preheat
5
Grease mouldsGrease the paniyaram moulds with oil

Method

6
Temper batter
Heat oil and add urad dal, chana dal, and mustard seeds until they splutter
7
Saute onionsAdd onions and sauté on low flame for 2 to 3 minutes until soft and fragrant
8
Add flavourAdd green chillies, curry leaves, salt, and asafoetida and mix well
9
Mix batterAdd tempering to idli batter and mix gently
10
Cook chutney baseHeat oil, add onions, garlic, and tamarind and sauté well until onion become translucent.
11
Add spicesAdd red chillies, tomatoes, salt, and turmeric and cook until mushy and turn off the stove.
12
Grind chutneyCool slightly and grind to smooth paste
13
Temper chutneyTemper mustard, urad dal, red chillies, curry leaves, and asafoetida and mix with chutney until excess moisture evaporates.
14
Fill mouldsPour batter halfway into paniyaram moulds
15
Fill stuffingPlace little chutney in center and cover with more batter
16
Cook paniyaramDrizzle oil, cover and cook until the bottom of paniyaram is golden and then flip and cook until golden and crisp
17
ServeServe hot with chutneys