Sweet Paniyaram Recipe

Sweet Paniyaram is a famous South Indian delicacy that is made of idli batter. Originally, these dumplings were savory snacks, but sweet or spicy variations can also be made.

These are crisp from the outside and soft within. So, the taste and texture of paniyaram is quite mesmerizing.

Paniyaram is also known as gunta ponganalu, paddu, guliyappa, appadadde and appe in other Indian languages. They can be made plain, spiced or sweet. They are crisp from the outside and soft from the inside.

Like this recipe of Sweet Paniyaram, other versions can be made using leftover idli batter. Vegan in nature, these nutritious paniyaram are great as a South Indian tiffin or breakfast snack.

Also Read: Deewali special Gulab Jamun Recipe

Sweet Paniyaram Recipe

Recipe by RecipeWikkiCourse: MainCuisine: South IndianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 0.29 cup Idli Batter

• 1.71 to 2.29 tablespoons jaggery powder (organic) or add as required

• 0.07 cup coconut – grated & fresh or frozen, or unsweetened desiccated coconut

• 0.29 pinch salt

• 0.07 teaspoon green cardamom powder or 2 to 3 green cardamons, powdered in a mortar-pestle- husks removed

• sesame oil or coconut oil or sunflower oil for frying, add as required

Directions

• Mix all the ingredients thoroughly. Heat the paniyaram pan on medium-low to medium heat. Add a few drops of oil in the moulds.
• Now, add a spoonful of the batter till the mould is filled ¾ᵗʰ of its volume.
• When the base is crisp and golden, gently and carefully turn over each sweet paniyaram. Cook the second side until crispy and golden.
• Cook the dumplings till golden brown from all sides. Use up the entire batter this way by cooking the dumplings in batches.
• Serve Sweet Paniyaram hot or warm.
• If not serving immediately, keep them in a casserole so that they remain warm and soft

Notes

• The jaggery I use is organic jaggery powder and does not have impurities. If there are impurities, then just melt the jaggery with little water and filter it. Once the mixture cools down, add this to the idli batter.
• If the batter becomes too thin, add some rice flour to thicken the consistency.