Sweet Paniyaram Recipe
Sweet Paniyaram is a traditional South Indian snack often enjoyed during festive occasions like Diwali. Made with a simple batter of rice and jaggery, these little dumplings are crispy on the outside and soft on the inside. Perfect as a snack or dessert, Sweet Paniyaram offers a delightful burst of sweetness and warmth, making it a popular choice during celebrations. Let's dive into this quick and easy recipe to make your Diwali extra special!
Equipment
- Paniyaram pan (appe pan)
- Mixing bowls
- Whisk or Spoon
- Skewer or toothpick (for flipping)
Ingredients
- 1 cup idli/dosa batter (or a batter made of soaked rice and urad dal)
- ½ cup grated jaggery
- 2 tbsp grated coconut (optional)
- ¼ tsp cardamom powder
- 1 tbsp ghee (for greasing the pan)
- Water, as needed
Instructions
Prepare the Batter:
- In a mixing bowl, add the idli/dosa batter. If you don't have pre-made batter, soak rice and urad dal, grind them into a batter, and let it ferment overnight.
- Add the grated jaggery to the batter and mix well until the jaggery dissolves. You can add a little water if the batter gets too thick.
Add Coconut & Cardamom:
- Stir in grated coconut and cardamom powder for added flavor. Adjust the batter consistency as needed—ensure it's pourable but not too thin.
Heat the Pan:
- Place the paniyaram pan on medium heat and add a little ghee to each cavity.
Cook the Paniyaram:
- Pour spoonfuls of the batter into each cavity. Allow them to cook on medium heat until the bottom turns golden brown.
- Flip each paniyaram using a skewer or toothpick and cook the other side until golden and fully cooked inside.
Serve:
- Once done, remove the Sweet Paniyaram from the pan and serve them hot, optionally drizzled with honey or garnished with more coconut.
Notes
- You can make this recipe with whole wheat flour or semolina if you prefer a slightly different texture.
- Adjust the sweetness by altering the amount of jaggery according to your taste.
