Fried & savoury
Paniyaram
Also called Panyaram; Tiruppanyaram.
An old umbrella term for small cake or fritter offerings; recipe varies by temple and period.
What goes into it
Rice/pulse batter or sweetened grain batter
Recipe varies.
How it is made
Small cakes or fritters made from temple-specific batters.
Exact temple kitchen formulae — the dittam — are not reproduced here unless the temple has published them. What is described is the culinary family, not a temple’s working recipe.
Where it is offered
This is a culinary family found widely across South Indian temple and household worship rather than one tied to a single temple in this reference. Its region is recorded as Tamil/South Indian temple tradition.
History and evidence
It appears in the historical and inscriptional record under the name Panyaram / Tiruppanyaram.
Earliest documentation: Historical.
Dietary note
Recorded as Yes in the tradition described.
This is informational, never a guarantee. Temple kitchens change formulations, use shared equipment and follow their own Āgamic rules. If an allergy matters to you, ask the temple directly.
Source
- Primary reference for this entry · Historical category; exact equivalence varies · confidence Medium
https://archive.org/stream/inscriptionsofac014883mbp/inscriptionsofac014883mbp_djvu.txt