Sweet Paniyaram are crispy, soft, fluffy and sweet dumplings or pancakes made from leftover idli batter or dosa batter. This recipe of Sweet Paniyaram is vegan and gluten free, and though sweet, it is best had as a snack.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 14 · 14 Sweet Paniyaram
  • Category: Breakfast, Snacks
  • Cuisine: South Indian

Ingredients

  • 1 cup Idli Batter
  • 6 to 8 tablespoons jaggery powder ((organic) or add as required)
  • ¼ cup coconut (- grated & fresh or frozen, or unsweetened desiccated coconut)
  • 1 pinch salt
  • ¼ 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)

Method

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

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.