How to make Cheese Paniyaram -

The traditional paniyaram gets a delicious twist with cheese

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled rice (उकड़ा चावल), Raw rice

Cuisine : South Indian

Course : Snacks and Starters

For more recipes related to Cheese Paniyaram checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Phool Makhana Munchies Pav Bhaji Buns with Cheese Chicken and Artichoke Pizza VEG EMPANADAS

Cheese Paniyaram

Cheese Paniyaram Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Cheese Paniyaram Recipe

  • Parboiled rice 1/2 cup

  • Raw rice 1/2 cup

  • Split skinless black gram (dhuli urad dal) 1/4 cup

  • Fenugreek seeds 1/8 teaspoon

  • Processed cheese grated and shaped into balls as required

  • Saltq to taste

  • Curry leaves chopped 5-6

  • Green chillies finely chopped 2-3

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Small onion finely chopped 1

  • Fresh coriander leaves chopped 2 tablespoons

  • Oil as required

  • Gun powder-ghee mixture

  • Ghee 4 tablespoons

  • Gun powder (molagapodi) 2 tablespoons


Step 1

Wash and soak parboiled rice, rice, split skinless black gram and fenugreek seeds separately in 4 different bowls for at least 5 hours. Drain and grind boiled rice and rice to a grainy batter and transfer into a large mixing bowl. Grind black gram with fenugreek seeds into a coarse grainy batter and transfer into the same bowl and mix well. Cover and keep the bowl in a warm place to ferment overnight.

Step 2

Add salt, curry leaves, green chillies, cumin seeds, mustard seeds, onion and coriander leaves to the fermented batter and mix well.

Step 3

Take ghee and gun powder in a bowl and mix well.

Step 4

Grease each dent in a non-stick paniyaram pan with 1 tsp oil, put the batter into each dent till they are half full. Keep a cheese ball in the middle of each dent and cover with more batter. Cover the pan and cook for 1-2 minutes. Uncover, flip them, drizzle some oil all around and cook for 1-2 minutes.

Step 5

Transfer onto a serving plate; serve hot with gun powder ghee mixture.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.