Wheat paniyaram (baked)

When I saw this cake pop maker in Aldi and the first thing that came to my mind was kuzhi paniyaram. It was almost sold out as USA's cake pops are popular. The nice cashier lady asked me if I am going to try any Indian recipes using that and also told me that her mom has started making spicy paniyarams. I told her that that's the idea :)
That weekend I made a  'whole wheat paniyaram' (just like  unniappam). It took only 5 minutes to prepare the batter. By that time I started preheating and poured the paniyarams and baked everything within 30 minutes.

Now I am pretty sure that this cake pop maker can be used to make any kind of paniyaram by baking and the best part is this baking needs very little oil only. 

This is not an ad for cake pop maker machine but I tell you all how much this equipment is useful in creating Indian dishes too :)  So, what is the difference between baked paniyaram and one that is cooked in a non stick pan ? Almost the same..... if we are using the usual rice batter, but this baking process helps us make our own version of paniyarams using various healthy ingredients.

Here is the 'baked kuli paniyaram' for you all !

Ingredients:

Whole wheat flour - 1 cup

ravai (sooji / semolina) - 1/4 cup

Indian brown sugar (jaggery / vellam) - 3/4 cup 

ripe banana - 1 

salt - 1/4 tsp

baking soda - 1/4 tsp

oil - few drops

Method:

Mash the banana in a wide mixing bowl. To the same bowl, add wheat flour, semolina, jaggery, salt, baking soda,  fruit salt or orange juice or curd 1 tbsp, 

Grease the non stick paniyaram pan or electric cake pop maker with one or two drops of ghee or oil.

I used an electric cake pop maker. If you are using a stove top paniyaram pan, the click to see 'how to make kuli paniyaram'.

The following instructions are for electric cake pop maker. 

Grease the lower plate of the pan. The upper plate may not need any greasing.

Switch ON the cake pop maker and preheat for 5 minutes.

Then using a spoon carefully fill the bottom holes upto 3/4 th. 

Close it. Let it cook for 6-7 minutes.  Insert a toothpick and see if it comes out clean. The paniyaram would be baked perfectly. No need to flip. Just take out using a wooden skewer or plastic fork (no metals).

Whole wheat sweet paniyaram is ready !

Serving suggestions:

Time taken less than 30 minutes.

Number of paniyaram : 30 (tiny size)

Ragi paniyaram

Paniyaram or appam is usually prepared with rice flour. On that day I wanted  to incorporate some very ripe bananas sitting and also to stick to some miller recipes.  So I made it with ragi flour. Ragi is a gluten-free grain. It would be easier if we add some wheat flour to it , to keep the paniyarams in shape. I made this on a weekend as a tea time snack, as my hubby dear likes sweeter goodies better:)  After enjoying enough paniyarams on Saturday evening, I refrigerated the leftover batter and devoured it the next day also. I think from next time, I will be making this batter ahead for weekend.
Here is my version of ragi paniyaram and it will definitely make everyone happy:)

paniyaram without baking soda

paniyaram with baking soda

Ingredients:
Ragi - 1 1/2 cup
whole wheat flour - 1/2 cup
cardamom powder - 1/2 tsp
ripe banana - 2
milk / coconut milk - 1/2 cup
jaggery - 1 cup (crushed)
Baking soda  - 1 tsp (optional)
oil - few tbsp

Method:
Dry roast the ragi flour and wheat flour together for 5 minutes in low heat, so that it smells nice (not red).
Let it cool . Mash the bananas and add to flour. Then add cardamom powder.
Melt jaggery in little water and remove any sediments at bottom.
Add this jaggery solution also to the mixing bowl. If needed, add coconut milk or milk little by little and mix well.
Heat a paniyaram pan.
Add 1/2 tsp coconut oil in each dent (for the first time we may need 1/2 tsp oil. After that few drops will be enough).
Reduce flame to minimum and scoop the paniyaram mixture till 3/4 th in each.
Place a lid and cook covered. Check every minute and it will be ready in almost 3 minutes in the first side. Flip (using a spoon and skewer) and cook the other side uncovered for another minute.
Take out and enjoy!

Note:
This mixture can be prepared earlier and can be refrigerated for further use.
Adding baking soda (few minutes before cooking) makes the paniyaram very spongy. It is optional only.
Makes 25 paniyaram.
Using coconut oil or butter or ghee for making the paniyaram will definitely elevate it to next level:)

Sweet paniyaram

Sweet paniyaram / Inippu kuzhi paniyaram is always welcome in our home like any other sweet.  I started making it often after seeing my MIL preparing it some years ago. I always encourage her over phone to make it for festivals, as this is her signature dish .

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

Method:
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.