What is Paniyaram
Paniyaram is a famous South Indian delicacy which is made of idli batter. Originally, these dumplings are savory snacks, but sweet or spicy variations can also be made. These are crisp from the outside and soft within. So, the taste and texture of paniyaram is quite mesmerizing. Paniyaram is also known as gunta ponganalu, paddu, guliyappa, appadadde and appe in other Indian languages. They can be made plain, spiced or sweet. They are crisp from out and soft from within. Like this recipe of Sweet Paniyaram, other versions can be made using leftover idli batter. Vegan in nature, these nutritious paniyaram are great as a South Indian tiffin or breakfast snack. The savory paniyarams are mostly served with sambar, coconut chutney or any other chutney.
About Sweet Paniyaram
My first introduction to a savory Paniyaram was when a friend would get these, sprinkled with some Idli Podi (dry chutney powder), in her tiffin box. I simply loved them. The paniyaram were both crisp and fluffy at the same time – similar to idli but not similar too. As I grew up over the years, I took to cooking those at home along with other versions like this Sweet Paniyaram. Mostly, I use the leftover idli batter to make these and it just turns out so well, each time. It’s a breeze to make and has definitely become a favorite at home. Due to the addition of jaggery, this Sweet Paniyaram has a soft, fuffy texture and tastes divine. In the absence of jaggery, you can easily use sugar. Just like any other siblings of the paniyaram, the Sweet Paniyaram is also made in a paniyaram chatti or appe pan, which is similar to the Æbleskiver pan used in Danish cooking. In case you don’t have this special cookware, these paniyarams can also be shallow or deep fried in hot oil. Pair this sweet snack with milk, tea or coffee or have them plain, these taste just as good any and every way.
How to make Sweet Paniyaram
- Mix well. Due to the dissolution of jaggery in the batter, the consistency of the batter can become liquid or runny. So, to avoid a thin mixture, use a thick idli batter.
- Heat the paniyaram chatti/pan on medium-low or medium heat. Add a few drops of oil in the moulds. Pour a spoonful of batter in the moulds, filling them ¾ᵗʰ. Drizzle some more oil on top if required.
- Due to the jaggery, the mixture browns quickly. So, keep an eye. Turn the Sweet Paniyaram with a skewer or spoon to cook the other side.
- When they are well browned from all sides, remove from the moulds. Serve Sweet Paniyaram hot or warm with milk, tea or coffee. These paniyaram are so delicious that they can be had plain as well.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Appe Recipe | Paddu (Traditional Recipe) Sweet Appam | Banana Appam Pazham Pori | Banana Fritters Unniyappam Recipe | Unni Appam This Sweet Paniyaram post is from the archives first published in February 2013 and has been republished and updated on 23 May 2022.
