Sweet Paniyaram (Bellam Ponganalu)

Sweet Paniyaram are South Indian pan fried dumplings made with fermented idli batter, jaggery, raw coconut and cardamom powder. It is a kids’ favorite and I often make these for the school box or an evening snack. This recipe just takes you about 25 mins if you have the ingredients ready. While Paniyaram can be savory and sweet, this is the sweet version you can make for a breakfast or a snack.

About Sweet Paniyaram

There are various savory versions and are known as Kuzhi Paniyaram, paddu or Appe. This sweet version is also made much similar to the savory kind, where the prepared batter is poured into the hot cavities of the paniyaram pan and cooked with ghee or oil. They turn out crisp on the outside with a soft and fluffy inside.

Though the traditional version like this one requires using fermented batter, there are recipes which are instant and do not require the fermentation. I have shared a recipe here – Sweet Appam. It is made with wheat flour, rice flour and ripe banana. The use of the fruit helps bypass the fermentation process.

However for this recipe, you need pre-fermented idli batter. You can use homemade or store bought, from the chiller section of the Indian grocery stores. I make this Idli Batter from scratch. Most often I end up with a little amount of batter which don’t make enough idlis for the family. These Sweet Paniyaram are a way to use up the leftover batter.

Traditionally these are made in metal or cast iron pans known as paniyaram kal. If you live outside India, you may look for a Aebleskiver pan like the one I used below. You can also find non-stick pans. However if you do not have one, you may use a small regular pan and make this like a thick pancake. Cook them with a generous amount of oil or ghee for the same taste and crisp texture.

Ingredients

• Thick idli batter or dosa batter: You need thick batter here. If you use runny batter, it is likely to stick to the pan while flipping.
• Rice flour: Use rice flour from an Indian brand. It helps to thicken the batter a bit and makes the sweet paniyaram crispy. If you add too much, they will turn out dense and hard.
• Jaggery: I use jaggery syrup but you can use clean jaggery powder or grated jaggery.
• Raw grated coconut: Fresh or frozen coconut can be used. I feel desiccated coconut is not great in this. Shredded unsweetened coconut works.

More Breakfast Recipes
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Rava Uttapam
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Photo Guide

Step by step photo instructions

Prepare the Batter

1. I used 2 cups of fermented thick idli batter which was prepared in 1:2 ratio (dal:idli rava). You can use idli or dosa batter made with any ratio of dal, lentil, poha and methi. Do not use sour or runny batter.

2. Add ¼ cup grated or powdered jaggery. You can also use 2 tbsps more if your batter is thick enough. I have used thickened jaggery syrup made from raw jaggery. Note that thin jaggery syrup cannot be used here. You can also use palm jaggery, coconut palm sugar or sugar or raw jaggery. Make sure your jaggery is free from stones and debris.

3. Add ¼ cup grated coconut.

4. Add 2 generous pinches of green cardamom powder. Mix well.

5. If your batter turns thin or your batter is made of only 1:2 (dal:rice) ratio, then add 2 to 4 tbsp rice flour. I used 4 tbsps rice flour. Adding too much rice flour can make them hard, use only as needed. Using rice flour helps to make them crisp and thicken the batter slightly.

6. Mix well. The batter consistency must be thick but of pouring consistency like shown in the picture.

Cook Sweet Paniyaram

7. Grease your paniyaram pan well and add few drops of oil/ ghee in each cavity. Ghee tastes good if eating them right away.

8. When the pan turns hot, lower the flame to medium. Fill the batter up to ¾ of each cavity.

9. Cover and cook on a medium heat. Due to the addition of jaggery they take time to cook. So it is good to cook on a medium heat.

10. When the base looks firm and cooked, flip them using a skewer, chop stick or a spoon. I prefer to add few drops of oil/ghee to each of them before flipping.

11. Cook them until they are crisp and golden on the other side as well. To check if they are cooked through, poke them with a fork/ skewer or a butter knife. It should come out clean else cook them longer.

Serve sweet paniyaram hot or warm.

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