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Chili cheese corn Paniyaram

Pooja Jhunjhunwala

These chili cheese corn paniyarams are a perfect fusion breakfast or snack to make this Diwali. I used the ready-to-mix rice idli mix to make these and they were so soft and fluffy. The inside is filled with a chili cheese corn mixture that gives a burst of fun flavors with every bite! Serve these with your favorite chili sauce and everyone will keep grabbing them!  A delicious vegetarian South Indian fusion recipe to try this festive season. They take only 30 mins to make from start to finish and minimum work. Crispy on the outside and soft and gooey meaty cheese on the inside you know you can’t go wrong with this! 

Happy Cooking!

Servings: 18-25 paniyarams

Prep Time: 10-15 mins

Cooking Time: 15-20 mins

Total Time: 30 mins

Ingredients: 

  • About 1.5-2 cups Idli batter- check notes

  • 80-120g grated Mozzarella or Amul cheese

  • 2/3 cup corn kernels

  • 4-5 chopped green chilis

  • 2 tbsp chopped coriander

  • 2-3 tbsp heavy cream

  • 1 tsp ginger paste

  • 1 tsp cumin powder

  • 1/2 tsp chaat masala

  • Peanut oil or ghee to cook paniyaram

Directions: 

  1. If you are using ready-to-mix idli mix, prepare that first as per package instructions.

  2. Chili cheese corn filling- In a bowl add grated chili, corn, chili, spices, coriander, heavy cream, and ginger. Mix it together till evenly combined.

  3. Put a paniyaram/appe pan on medium heat. Grease each hollow with ghee or peanut oil.

  4. Fill each hollow 3/4th the way.

  5. Top each of the filled hollows with a little bit of the corn mixture in the middle.

  6. Top with some more of the idli mixture to cover the filling. Reduce the heat as needed.

  7. Once the base is cooked and crispy, it takes about 3-5 mins, flip them over.

  8. Let the other side cook till crisped up. It will take another 2-4 mins.

  9. Serve immediately with a chili sauce of your choice!

Notes/Tips:

  • I used MTR rice idli batter. I followed the instructions for making it as per the package and made 1.5 cups of powder worth.

  • You can use ready idli batter or homemade or ready-to-mix batter like I did.

  • Make sure you crisp up both sides of the paniyaram well.

  • Serve immediately to get the gooey cheese inside.

  • Serve with chili sauce. I have a recipe here.