Instant Rava Kuzhi Paniyaram 

(South Indian Savory Dumplings)

These were from the recipe of Hebbar's Kitchen. These dumplings are made from rava/sooji/farina/cream of wheat, mixed with yogurt. They are "instant" even though the batter must rest for 20 minutes, as this is still much quicker than the traditional version. I cooked these in an ebelskiver pan, as I don't have an appam/paniyaram pan.

The results were amazing! Even with using little oil, they were still a bit crispy. The leftovers kept in the fridge weren't crispy, but were still spongy and yummy for the time they lasted. They were good just by themselves with whole-milk yogurt.

Hebbar's Kitchen Website, Instant Kuzhi Paniyaram Rava Appe 

Hebbar's Kitchen YouTube, Paniyaram recipe | Instant appe recipe | Instant rava kuzhi paniyaram 

Paniyaram/Vadas (South Indian Savory Dumplings)

These were made from leftover Adai (Dal/Legumes & Rice Pancake) batter, and made in an ebelskiver (Danish pancake) pan. If you like, you can see the recent post for more details on the Adai batter. The last time I had made Adai, a very long time ago, my South Indian friend told me that her mom takes the leftover batter and deep-fries spoonfuls of it. It's better if I avoid deep-frying, so I made the dumplings (or would they be fritters?) this way, instead. This was a great way to use up the leftovers!

Paniyaram-Papadum Upma Bread Pizza

This is the last in what has apparently become a series, "How to Use Up Leftover Paniyaram." (You can check out recent posts for details about Paniyaram, if you like.) Yesterday's post showed Paniyaram and Papadum, broken up and cooked with spices to make an Upma. The day after that photo, I decided to go a step further: I spread some store-bought pasta sauce on toast, before topping it with the Upma, and popping it all in the microwave. Then, I sprinkled over it, some Bhujia Sev (crispy fried noodles made from legume flour). Afterwards, I cut it into bite-size pieces. Another odd experiment, that turned out fairly tasty. It's amazing how many kinds of leftovers can be turned into sandwiches and pizza!

Paniyaram-Papadum Upma Sandwich, 

with Harissa (Moroccan chili sauce)

This is another way to use leftover Paniyaram (South Indian dumplings). (For more information on how I made the Paniyaram, you can see my post from the end of May, if you like.)

I know that people make Idli Upma, with crumbled leftover Idlis (another kind of South Indian dumplings), and decided I would do something similar. Except, when I went to add the Paniyaram to the oil and spices in the pan, I realized that I had far fewer than I thought. What to do? I decided to add some Papadum. These are store-bought legume wafers that are usually puffed in oil, but I puffed them in the microwave, instead, and broke them up, before adding them in.

The other ingredients were mustard seeds, urad and channa dals (legumes), a little onion powder, frozen chopped onion/carrot/celery, and salt. After mixing everything together, I added a little water as needed, and cooked the mixture on low, covered, until I felt it was done. Afterwards, I used it to top some toast spread with Harissa. As you may have noticed by now, I like to use all kinds of leftovers to top sandwiches!

Open-faced Paniyaram-Bhujia Sev-Harissa Sandwich

This was made with some of the leftover Paniyaram (South Indian dumplings, made of moong dal/yellow split mung beans), from a recent post. I wanted a little extra flavor, so I first spread some store-bought Harissa (Moroccan pepper sauce) on toasted bread. Next, I added some Paniyaram that I sort-of cut in half. I thought, why not some crunch, too? And so I sprinkled some bhujia sev (crispy Indian noodles made of chickpea flour) over everything. I warmed it in the microwave just a little, and there was dinner, with some yogurt (not pictured). I thought the combination might seem a little unusual, but decided to share it, anyway. Sometimes it's nice to have something a little different! 

Paniyaram (South Indian dumplings)

These dumplings were made in a Nordic Ware æbelskiver pan (which is similar enough to the Indian pan used for this). They were made from leftover Moong Dal Cheela batter. (You can see my recent post for more details.) I used just a few drops of oil for each one. The trick is, to wait until each dumpling is "done" and ready to turn over. Then, when you use a wooden utensil, such as chopsticks, it will easily turn over, without a struggle. Here, they are accompanied by some store-bought Harissa (a North African pepper sauce). 

Veg Recipes of India, Moong Dal Chilla Recipe

Paniyaram (Idli Batter Dumplings)

These are paniyaram, or pan-fried dumplings made from leftover idli batter. (Idli are steamed dumplings, of ground legumes and rice, or cream of wheat, from South India.) A few days ago, I made some instant idli batter with urad dal flour and cream of rice, and made a large idli in the microwave. Later, I decided to make paniyaram with the rest of the batter. I used my aebelskiver pan, which I only used once before (to make paniyaram for the first time). 

You don't need to use more than a couple drops of oil for each one (unless you want to!). In the research that helped me buy the aebelskiver pan just for this, I learned that: when the paniyaram are ready to turn, they will unstick themselves from the pan, and you can use wooden chopsticks to turn them (so as to not scratch the pan). I covered the pan while cooking. Although I used very little oil, they turned out crispy, especially on the first side.

Here is the recipe I used for the idlis. For idli rawa, I used Cream of Rice. Instead of ENO fruit salt, I used a little baking soda and a few drops of lemon juice. :

Preety's Kitchen Website, Instant Idli Recipe Made with Idli Rawa & Urad Dal Flour 

Or, you could just use the following recipe (though I haven't tried it myself recently), in which fermenting at room temperature for several hours takes the place of ENO fruit salts, and which uses rice flour. :

Veg Recipes of India Website, Easy Dosa Recipe Made with Rice Flour & Urad Flour