Authentic Paniyaram Recipe- Rice & Papad Sweet Dumplings

Last Updated on 2 months by Neha Deshmukh

Authentic Paniyaram Recipe – Rice & Papad Sweet Dumplings

Introduction

Oh, Paniyaram! These little sweet dumplings hold such a special place in my heart. I remember my grandmother making these during festivals, the aroma filling the entire house. They’re a delightful treat, a little bit different, and surprisingly easy to make. This recipe is a family favorite, passed down through generations, and I’m so excited to share it with you. Get ready to experience a little piece of South Indian culinary magic!

Why You’ll Love This Recipe

This Paniyaram recipe isn’t just about a delicious snack; it’s about tradition and comfort. It’s a wonderful way to introduce yourself to South Indian flavors, and it’s perfect for festive occasions or just a cozy afternoon tea. Plus, it’s a relatively quick recipe – you’ll have these golden beauties ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create these delightful Paniyaram:

• ½ cup Raw rice (Sona Masoori) – about 100g
• ½ cup Grated jaggery – about 100g
• 1 Banana (ripe)
• 1 Urad Papad
• 2 Cardamom pods
• ⅓ cup Grated coconut – about 30g
• 1 tbsp Ghee (clarified butter) – about 15ml
• ½ tsp Black sesame seeds – about 2.5g
• 1 tbsp Ghee-roasted coconut bits
• Oil + ghee for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Raw Rice (Sona Masoori) – Type and Texture

I prefer Sona Masoori rice for this recipe. It gives the Paniyaram a lovely texture. You can use other short-grain rice, but Sona Masoori really shines. The key is to grind it to a fine powder – almost like flour.

Jaggery – Regional Variations & Quality

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can find it in different forms – blocks or grated. I use grated jaggery for convenience. The quality of jaggery matters; look for a dark amber color, which indicates good flavor.

Urad Papad – Significance & Substitutions

The Urad Papad is a bit of a star here! It adds a unique savory note that balances the sweetness. If you absolutely can’t find it, you could try a very thin, plain rice papad, but it won’t be quite the same.

Cardamom – Freshness & Aroma

Freshly crushed cardamom pods are essential. The aroma is incredible! Don’t use pre-ground cardamom if you can avoid it.

Coconut – Fresh vs. Dried

Freshly grated coconut is best, but unsweetened desiccated coconut works well in a pinch. Just make sure it’s good quality.

Ghee – Clarified Butter & Flavor Profile

Ghee adds a richness and nutty flavor that’s just divine. It’s traditional in Indian cooking, and it really elevates the Paniyaram. You can substitute with oil, but ghee is highly recommended.

Black Sesame Seeds – Nutritional Benefits & Flavor

These little seeds add a lovely crunch and a subtle nutty flavor. Plus, they’re packed with nutrients!

Ghee-Roasted Coconut Bits – Preparation & Taste

Roasting the coconut in ghee intensifies its flavor and adds a delightful texture. You can easily make this yourself – just roast grated coconut in a little ghee until golden brown.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the raw rice in water for about 2 hours. This softens it for grinding. Once soaked, drain the rice and spread it on a paper towel for 5-10 minutes to remove excess moisture. Then, grind it into a fine powder.
2. Soak the Urad Papad in water until it becomes soft and pliable. This usually takes about 10-15 minutes.
3. In a saucepan, melt the grated jaggery with about ¼ cup of water. Heat gently, stirring until the jaggery dissolves. Strain the syrup to remove any impurities, then boil until it reaches a frothy consistency. Mix this warm jaggery syrup into the rice flour.
4. Now, blend the soaked Urad Papad, cardamom pods, grated coconut, and banana into a smooth paste. Add this paste to the rice-jaggery mixture and combine well.
5. Add the black sesame seeds, ghee-roasted coconut bits, and 1 tablespoon of ghee to the batter. Mix everything thoroughly until you have a smooth, well-combined batter.
6. Heat a paniyaram pan over medium-high heat. Add a little oil and ghee to each mold – about half-filled.
7. Once the oil is hot, carefully pour the batter into each mold of the paniyaram pan. Don’t fill them to the brim, as the Paniyaram will puff up.
8. Cook for about 2-3 minutes, until the bottom side turns golden brown and crispy. Then, flip the Paniyaram and cook the other side for another 2-3 minutes, until golden brown.
9. Drain the Paniyaram on paper towels to remove excess oil. If you like, you can roll them in sugar for an extra sweet coating!

Expert Tips

• The batter should be of a pouring consistency – not too thick, not too runny. Add a little water if needed.
• Don’t overcrowd the paniyaram pan. Cook in batches if necessary.
• Keep the heat at medium-high for the best results.

Variations

• Vegan Paniyaram Adaptation: Substitute the ghee with coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Cardamom): If you prefer a stronger cardamom flavor, add an extra pod.
• Festival Adaptations (Ganesh Chaturthi, Onam): These are often made during festivals. My aunt always adds a pinch of saffron for a festive touch during Ganesh Chaturthi.

Serving Suggestions

Paniyaram is best enjoyed warm! They’re delicious on their own, or you can serve them with a dollop of yogurt or a sprinkle of coconut flakes. A cup of chai makes the perfect accompaniment.

Storage Instructions

These are best eaten fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They might lose a little of their crispness, but they’ll still be tasty!

FAQs

What is the best type of rice to use for Paniyaram?

Sona Masoori is my go-to! It gives the best texture, but other short-grain rice can work too.

Can I use store-bought rice flour instead of grinding it myself?

You can, but freshly ground rice flour will give you a better texture.

How do I know when the jaggery syrup has reached the right consistency?

It should be frothy and slightly sticky. A good test is to drop a tiny bit into cold water – it should form a soft ball.

What if I don’t have a paniyaram pan? Can I use something else?

You can try using a mini muffin tin, but the shape will be different.

How can I adjust the sweetness level of the Paniyaram?

Reduce the amount of jaggery slightly.

Can I make the batter ahead of time? How should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before cooking.

What is the significance of Urad Papad in this recipe?

It adds a unique savory element that balances the sweetness and gives the Paniyaram a distinctive flavor.