Paniyaram
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The Paniyaram is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice using a mold. This is similar to Idli and Dosa.
Paniyarams are some times made sweet.
One doesn't usually find it in restaurants, as it takes a long time to mke and there is little demand for it#n. Also, has to be eaten warm to get the best taste. Though cold paniyarms taste fine the next day - slthough with slightly different taste. Paniyarams used to be made for ating on long distance trips (more than 24 hours travel) in former times - without the use of a a refrigerator.
Paniyaram (like Appam) can be a be the centre of good source of attraction in those restaurants and parties where the Chef can cook and talk to the customers.
A Panayaram pan usually comes with 7 holes. Special 'Chokka' (coloquiel for Shirt) Paniyarms are usually sweet and are doughnut shaped. The pan for sweet Chokka Paniyaram comes with just 3 holes (for 3 pieces). Each of the 3 holes have one post each to create the hole for the doughnut shape. Turning the second side for cooking and ensuring the doughnut shape properly needs more practice.
