Ingredients:Raw rice (pacharisi) - 1 cup
idly rice (puzhungal arisi) - 2 tbsp
black gram lentil (ulunthu paruppu) - 2 tbsp
water - 1/4 cup
coconut - 2 tbsp
salt - 1/4 tsp
baking soda - 1/2 tsp
jaggery (brown sugar) - 1/2 cup or little more.
water - 1/2 cup (for jaggery)
cardamom powder - 1/8 tsp
ghee / oil - as per need
We may need :
kuzhi paniyara kal (puff pancake pan)
fork / skewer
Soak the rice and dhal together for 4 hours. Grind to a fine paste with 1/4 cup water, 1/4 tsp salt, coconut. It should be like idly batter. Let it stand for 4-5 hours. No need to ferment like idly, but this duration gives soft paniyaram.
Mix jaggery with 1/2 cup water and bring it to a boil. Switch off, let it dissolve. Filter and remove any impurities. Let it cool. Add it to the prepared batter with cardamom and mix well.
(This batter can be kept refrigerated now for further use).
Just before preparing the paniyaram, add the baking soda, mix well and let it rest for 5 minutes.
Heat a paniyarakkal (paniyaram pan / puff pancake pan). Add oil/ ghee till 1/2 of the depth of each hole (first time only, then 1 tsp in each hole will do). Let it get hot.
Then pour paniyaram mix in each hole till 3/4. Put a lid and cook covered. It takes about a minute.
Reduce heat to the minimum and wait till its cooked on one side.
Click to see 'how to make paniyaram' in my unniappam post.
Then with the help of a wooden skewer (vadai kambi) or fork, gently flip the paniyaram.
Let them cook the other side too.
Then take them out and drain the excess oil using a kitchen towel.
Sweet Paniyaram is ready!
Serving suggestion:Serve as snack..
Makes 21 paniyaram
(7 hole paniyaram pan X 3 times)
Note:This sweet paniyaram can be prepared by deep frying instead of using a pan also.
Ghee or butter should be used instead of oil to get the most delicious sweet paniyaram.