Sweet Kuzhi Paniyaram
These little golden paniyarams are crisp at the edges, soft in the middle, and lightly sweet with jaggery and banana. A popular South Indian tiffin snack, they are lovely warm with a cup of filter coffee.
For 16 servings
- boil · ~4 min
Melt the jaggery.
Heat the water and jaggery in a small pan just until the jaggery dissolves. Strain if needed to remove any grit, then let it cool slightly.
TIPDo not boil the syrup too long. A thin syrup mixes into the batter more easily. - mix · ~5 min
Make the batter.
1.Mash the banana in a mixing bowl until mostly smooth.2.Add rice flour, all-purpose flour, cardamom powder, and coconut.3.Pour in the warm jaggery syrup gradually and mix to a thick, pourable batter.4.Stir well so there are no dry pockets of flour.TIPThe batter should be thicker than dosa batter but loose enough to spoon into the paniyaram cavities. - rest · ~10 min
Rest the batter.
Set the batter aside for 10 minutes so the flours hydrate and the paniyarams cook up soft inside.
- fry · ~12 min
Cook the paniyarams.
1.Heat a kuzhi paniyaram pan over low-medium heat and add a little ghee to each cavity.2.Fill each cavity about three-quarters full with batter.3.Cook until the bottoms turn deep golden and the edges look set, 2 to 3 minutes.4.Turn gently with a skewer or spoon and cook the other side until golden and cooked through, 2 to 3 minutes.TIPKeep the heat moderate so the outside colors nicely without leaving the center undercooked. - serve
Serve warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Strain the melted jaggery before mixing so gritty bits do not spoil the smooth batter.
- 2Let the jaggery syrup cool slightly before adding, or the banana can turn the batter gummy.
- 3Resting the batter for 10 minutes is important; it helps the rice flour hydrate and the centers stay soft.
- 4Keep the paniyaram pan on low-medium heat so the outside browns in ghee without a raw middle.
- 5Fill each cavity only three-quarters full, as the batter puffs slightly while cooking.
- 6Use a skewer to turn them once the edges look set and the bottom is deep golden, not pale.
- 7These taste best hot, but you can rewarm leftovers in the paniyaram pan for a few minutes to revive the crust.
Adapt it for your goals.
Eggless-festive
Add a spoonful of roasted cashews to the batter for a richer, festive version with extra crunch.
whole wheatWhole-wheat
Replace the all-purpose flour with whole wheat flour for a nuttier taste and a slightly heartier texture.
veganVegan
Swap the ghee for coconut oil or a neutral oil to keep the paniyarams dairy-free.
no coconutNo-coconut
Skip the chopped coconut if you prefer a smoother bite or want a batter that keeps a little longer.
Why this is on our healthy list.
Naturally Sweetened
This dish uses jaggery and ripe banana for sweetness, adding more character than plain refined sugar.
Fruit-Boosted Softness
Banana adds moisture, natural sweetness, and some potassium, while helping keep the paniyarams tender.
Energy-Rich Snack
Rice flour, jaggery, and banana make these paniyarams a satisfying tiffin-style snack for a quick energy lift.
Frequently asked questions
The pan was likely too hot or the cavities were overfilled. Cook on low-medium heat and turn only after the edges are set and the bottom is well browned.
