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Soft, fluffy, and sweet rice dumplings made in a special cast-iron pan. Flavored with jaggery, coconut, and cardamom, this South Indian treat is a perfect snack or light dessert, especially loved by kids.
For 4 servings
Rinse the idli rice, urad dal, and methi seeds thoroughly. Soak them together in a large bowl with enough water to cover them by at least 2 inches. Let them soak for 4 to 6 hours.
After soaking, drain the water completely. Transfer the mixture to a wet grinder or a high-speed blender. Add water gradually (about 1 cup) and grind to a smooth, thick batter. The consistency should be similar to idli or dosa batter, not too runny.
Transfer the batter to a large container, leaving enough space for it to rise. Cover and let it ferment in a warm place for 8 to 12 hours, or overnight. The batter should have risen and have a slightly sour aroma.
While the batter ferments or just before cooking, prepare the jaggery syrup. In a small saucepan, combine the grated jaggery and 1/4 cup of water. Heat on low-medium heat, stirring until the jaggery dissolves completely. Do not boil. Strain the syrup through a fine-mesh sieve to remove impurities. Allow it to cool down to room temperature completely.
Once the batter is fermented and the jaggery syrup is cool, gently mix the batter. Add the cooled jaggery syrup, mashed ripe banana, freshly grated coconut, cardamom powder, and salt. Mix gently with a spatula until just combined. Do not overmix, as this can deflate the air from the batter.
Heat a paniyaram pan (appe pan) over medium-low heat. Add a few drops of ghee into each mould.
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Soft, fluffy, and sweet rice dumplings made in a special cast-iron pan. Flavored with jaggery, coconut, and cardamom, this South Indian treat is a perfect snack or light dessert, especially loved by kids.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 364.95 calories per serving with 4.66g of protein, it's a moderately challenging recipe perfect for breakfast or snack or dessert.
Once the pan is hot, pour the prepared batter into each mould, filling it up to 3/4 full. Cover the pan with a lid and cook for 2-3 minutes on low-medium heat, until the top appears set and the edges turn golden brown.
Using a wooden skewer or a small spoon, gently flip each paniyaram. Drizzle a few more drops of ghee if needed. Cook the other side uncovered for another 1-2 minutes until it's golden brown and cooked through.
Remove the cooked paniyarams from the pan and transfer to a plate. Repeat the process with the remaining batter. Serve the sweet paniyarams warm.
Mix in 2 tablespoons of finely chopped cashews, almonds, or raisins into the batter for extra texture and richness.
Add a pinch of edible camphor (pacha karpooram) or a pinch of dry ginger powder (sukku) for a traditional, aromatic flavor.
You can substitute jaggery with palm jaggery (karupatti) or coconut sugar for a different flavor profile.
For an instant version, use 1 cup of whole wheat flour (atta), 1/2 cup of rice flour, and proceed from the step of adding jaggery syrup and other ingredients. Note that this will not have the authentic fermented taste.
The fermentation of the rice and dal batter encourages the growth of beneficial probiotics, which aid in digestion and improve overall gut health.
Made from rice and jaggery, this snack is a good source of complex carbohydrates and simple sugars, providing a quick and sustained release of energy.
Jaggery is an unrefined sugar that retains more micronutrients like iron, magnesium, and potassium compared to refined white sugar, making it a slightly healthier sweetening agent.
A single serving of 5 Sweet Paniyarams contains approximately 400-430 calories. The exact count can vary based on the amount of ghee used and the size of the paniyarams.
Sweet Paniyaram can be considered a moderately healthy snack. The fermentation process is beneficial for gut health, and using jaggery is a better alternative to refined white sugar as it contains more minerals. However, it is calorie-dense due to rice, jaggery, and ghee, so it's best enjoyed in moderation.
Hard paniyarams are usually a result of improper fermentation. Ensure the batter is fermented for at least 8 hours in a warm place until it's light and airy. Other reasons could be over-mixing the batter after adding jaggery, or a batter that is too thick.
While a paniyaram pan is ideal for the traditional shape, you can use an Aebleskiver pan. Alternatively, you can make small, thick pancakes (uttapams) on a regular griddle with the same batter.
Leftover paniyarams can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or on a pan for a few minutes before serving.
Yes, the plain fermented batter (without jaggery and banana) can be stored in the refrigerator for 2-3 days. Add the jaggery syrup, banana, and coconut just before you plan to make the paniyarams for the best taste and texture.