Rich in protein and fibre, A source of complex carbohydrates, Low in fat and calories, Easily digestible, Gut-friendly Lowers cholesterol and Nutrient-dense

1. If the batter was refrigerated, bring it to room temperature by washing the packet
2. Taste the batter and add salt (as required) to the portion you are using. Adding salt to the entire batter can make it ferment faster and turn sour
3. Adjust the consistency if required
4. Heat the paniyaram pan over medium high heat. Grease it well before making paniyaram.
5. Pour the batter on to the moulds and close the pan with a lid.
6. After a minute, turn around and cook to get a crispy panniyaram