Easy sweet paniyaram made in Aebleskiver pan using fermented lentil rice batter. These can be served as breakfast or snack.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 24
  • Category: Breakfast, Snack
  • Cuisine: South Indian

Ingredients

  • 2 cups idli batter (thick / dosa batter)
  • ¼ cup jaggery (grated or powdered, / brown sugar/ palm jaggery(can use 2 tbsp more))
  • ¼ cup coconut (grated, fresh)
  • 2 pinches elaichi (or green cardamom powder)
  • 2 to 4 tbsp rice flour ((use only if needed, refer step by step instructions))
  • Ghee (or oil as needed (tastes best with ghee))

Method

  1. Prep up: Make sure you use thick batter. Use clean grated or powdered jaggery free from dust and stones. If your jaggery is not clean, melt it with 1 to 2 tbsp water. Filter and boil until thick. Then cool it and use here.
  2. Make the batter: Mix all the ingredients together to a thick batter.
  3. Make sweet paniyaram: Grease the paniyaram pan and add few drops of oil/ghee in all the cavities. Heat up well until hot. Turn the flame to medium and fill ¾ of each cavity. Cover with a lid and cook.
  4. When the base is set and firm, flip them to the other side with a skewer and cook until crisp & cooked thru. Poke a skewer or a fork to see if it is cooked inside. Serve sweet paniyaram hot or cold.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.