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Soft, spongy, and sweet rice flour balls made with fermented idli batter, jaggery, and banana. This traditional South Indian snack is a delight for all ages, perfect for festivals or a quick evening treat.
Prepare the Jaggery Syrup
Create the Paniyaram Batter
Cook the Paniyaram
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Soft, spongy, and sweet rice flour balls made with fermented idli batter, jaggery, and banana. This traditional South Indian snack is a delight for all ages, perfect for festivals or a quick evening treat.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 427.87 calories per serving with 6.37g of protein, it's a beginner-friendly recipe perfect for snack or dessert or breakfast.
Serve
For a nutty crunch, add 2 tablespoons of finely chopped cashews, almonds, or pistachios to the batter.
Add a pinch of edible camphor (pachai karpooram) or a pinch of dry ginger powder (sukku) for a more traditional and aromatic flavor.
Prepare the paniyaram using millet-based idli batter (like ragi or foxtail millet) to increase the fiber and nutrient content.
Replace the mashed banana with 1/4 cup of mashed ripe jackfruit pulp for a unique and authentic flavor variation.
The base of this dish is fermented idli batter, which is a natural source of probiotics that help maintain a healthy gut microbiome and improve digestion.
Jaggery, used as the sweetener, is an unrefined sugar that retains molasses, making it a good plant-based source of iron, which is essential for preventing anemia.
The combination of carbohydrates from rice batter, banana, and jaggery provides a quick and easily digestible source of energy, making it an excellent snack for an energy boost.
A single serving of 6 sweet kuzhi paniyarams contains approximately 370-400 calories, depending on the amount of ghee used and the sweetness level.
It can be considered a moderately healthy snack. The use of fermented idli batter is good for gut health, and jaggery is a better alternative to refined sugar as it contains minerals like iron. However, it is a sweet treat and should be consumed in moderation as part of a balanced diet.
Yes, while a paniyaram pan gives the traditional round shape, you can use an aebleskiver pan. Alternatively, you can bake the batter in a greased mini muffin tin at 180°C (350°F) for 15-20 minutes, though the texture will be more cake-like.
This could be due to a few reasons: the idli batter was too old and had lost its aeration, the batter was too thick, or they were overcooked. Ensure your batter is well-fermented and has a pouring consistency.
Store leftover paniyarams in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave for 20-30 seconds or lightly toast them on a pan before serving.