Sweet Paniyaram » Dassana’s Veg Recipes

Candy Paniyaram is a crisp, smooth, fluffy and candy dumpling constructed from leftover idli batter. This recipe of Candy Paniyaram is vegan and gluten free, and although candy, it’s best had as a snack. Other than the idli batter, different issues that you simply require to make these paniyaram are powdered jaggery (or sugar) and coconut. So, it’s fairly a straightforward recipe too.

What’s Paniyaram

Paniyaram is a well-known South Indian delicacy which is made from idli batter. Initially, these dumplings are savory snacks, however candy or spicy variations will also be made. These are crisp from the surface and smooth inside. So, the style and texture of paniyaram is kind of mesmerizing.

Paniyaram is also called gunta ponganalu, paddu, guliyappa, appadadde and appe in different Indian languages. They are often made plain, spiced or candy. They’re crisp from out and smooth from inside.

Like this recipe of Candy Paniyaram, different variations will be made utilizing leftover idli batter. Vegan in nature, these nutritious paniyaram are nice as a South Indian tiffin or breakfast snack. The savory paniyarams are principally served with sambar, coconut chutney or another chutney.

Extra on Candy Paniyaram

My first introduction to a savory Paniyaram was when a buddy would get these, sprinkled with some Idli Podi (dry chutney powder), in her tiffin field. I merely liked them. The paniyaram had been each crisp and fluffy on the identical time – much like idli however not related too.

As I grew up through the years, I took to cooking these at residence together with different variations like this Candy Paniyaram. Largely, I exploit the leftover idli batter to make these and it simply seems so properly, every time. It’s a breeze to make and has undoubtedly change into a favourite at residence.

As a result of addition of jaggery, this Candy Paniyaram has a smooth, fuffy texture and tastes divine. Within the absence of jaggery, you may simply use sugar.

Identical to another siblings of the paniyaram, the Candy Paniyaram can also be made in a paniyaram chatti or appe pan, which has similarities to the Æbleskiver pan utilized in Danish cooking.  

In case you don’t have this particular cookware, these paniyarams will also be shallow or deep fried in sizzling oil. Pair this candy snack with milk, tea or espresso or have them plain, these style simply nearly as good any and each method.

Step-by-Step Information

Methods to make Candy Paniyaram

1. Add 6 to eight tablespoons jaggery, ¼ cup grated recent coconut, a pinch of salt and ¼ teaspoon inexperienced cardamom powder in 1 cup idli batter.

2. Combine properly. As a result of dissolution of jaggery within the batter, the consistency of the batter can change into liquid or runny. So, to keep away from a skinny combination, use a thick idli batter.

3. Warmth the paniyaram chatti/pan on medium-low or medium warmth. Add just a few drops of oil within the moulds.

Pour a spoonful of batter within the moulds, filling them ¾ᵗʰ. Drizzle some extra oil on high if required.

4. As a result of jaggery, the combination browns shortly. So, hold an eye fixed. Flip the Candy Paniyaram with a skewer or spoon to prepare dinner the opposite facet.

5. When they’re properly browned from all sides, take away from the moulds. Serve Candy Paniyaram sizzling or heat with milk, tea or espresso. These paniyaram are so scrumptious that they are often had plain as properly.

Professional Suggestions

1. Make sure that to make use of a thick idli batter because the addition of jaggery turns the consistency of the combination skinny.
2. I’ve used an natural jaggery powder with no impurities. In case your jaggery has impurities, then simply soften in little water and filter it. Let the combination cool, then add to the idli batter.
3. The cooking time of the Candy Paniyaram will fluctuate relying upon the dimensions/depth of the moulds within the paniyaram pan and the standard and make of the pan. Use oil accordingly. Smaller moulds require much less oil.
4. It’s also possible to put together these in batches and retailer them in an hermetic field within the fridge. These keep good for about 10 days within the fridge.
5. Use a picket skewer or spoon to show over the paniyaram for cooking the opposite facet. When the paniyaram are cooked, retailer them in a casserole in order that they keep heat.
6. You need to use ½ cup desiccated coconut (finer or smaller flakes) rather than recent grated coconut. If utilizing frozen recent coconut, thaw earlier than including to batter.
7. When you don’t have this particular pan, you may deep fry or shallow fry the batter in sizzling oil until golden and crisp. The fried candy paniyaram keep good for a lot of days within the fridge. Whereas frying make it possible for the batter consistency just isn’t skinny or runny as this may increasingly trigger the batter to burst within the oil and in addition take in numerous oil.
8. It’s also possible to use ghee to prepare dinner the paniyaram. On this case, the recipe received’t be vegan.

Please remember to charge this recipe within the recipe card beneath when you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Candy Paniyaram

By Dassana Amit

Candy Paniyaram is a crisp, smooth and fluffy dumpling made with leftover idli batter. Vegan and gluten free snack.

Prep Time 5 minutes

Prepare dinner Time 25 minutes

Complete Time 30 minutes

Prepare dinner ModeForestall your display screen from going darkish whereas making the recipe

• Combine all of the components totally. Warmth the paniyaram pan on medium-low to medium warmth. Add just a few drops of oil within the moulds.

• Now, add a spoonful of the batter until the mould is stuffed ¾ᵗʰ of its quantity.

• When the bottom is crisp and golden, gently and thoroughly flip over every candy paniyaram. Prepare dinner the second facet till crispy and golden.

• Prepare dinner the dumplings until golden brown from all sides. Expend the whole batter this manner by cooking the dumplings in batches.

• Serve Candy Paniyaram sizzling or heat.

• If not serving instantly, hold them in a casserole in order that they continue to be heat and smooth.

• The jaggery I exploit is natural jaggery powder and doesn’t have impurities. If there are impurities, then simply soften the jaggery with little water and filter it. As soon as the combination cools down, add this to the idli batter.
• If the batter turns into too skinny, add some rice flour to thicken the consistency. 
• As an alternative of jaggery you too can use sugar. Regulate the sugar or jaggery in response to the sweetness you like within the candy paniyaram. 

Vitamin Info

Candy Paniyaram

Quantity Per Serving

Energy 109 Energy from Fats 27

% Day by day Worth*

Fats 3g5%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Sodium 4mg0%

Potassium 24mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 6g7%

Protein 1g2%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 1mg1%

Vitamin E 1mg7%

Vitamin Okay 1µg1%

Calcium 7mg1%

Vitamin B9 (Folate) 2µg1%

Iron 1mg6%

Magnesium 4mg1%

Phosphorus 20mg2%

Zinc 1mg7%

* % Day by day Values are based mostly on a 2000 calorie weight loss program.

Like what you see?

Keep updated with new recipes and concepts.

This Candy Paniyaram submit is from the archives first printed in February 2013 and has been republished and up to date on 23 Might 2022.