Chocolate Chip Paniyaram Recipe – Easy Indian Sweet Pancakes

Last Updated on 2 months by Neha Deshmukh

Chocolate Chip Paniyaram Recipe – Easy Indian Sweet Pancakes

Introduction

Oh, Paniyaram! These little Indian pancake-balls hold a huge place in my heart. They were a staple growing up, and I remember my grandmother making them for every festival. This version, with melty chocolate chips tucked inside, is a fun twist on the traditional sweet snack. It’s seriously addictive, surprisingly easy, and always a crowd-pleaser. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good pancake? But these aren’t just pancakes. Paniyaram offers a delightful textural contrast – slightly crispy on the outside, fluffy on the inside, and bursting with chocolate. They’re perfect for a quick breakfast, an afternoon treat, or even a festive snack. Plus, they come together in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful treats:

• 1 cup Wheat flour (approx. 120g)
• 1 tbsp Rice flour (approx. 8g)
• 2 tbsp Powdered jaggery (approx. 30g)
• ?? tsp Baking powder (approx. 1/2 tsp – 1 tsp, depending on potency)
• 1 big pinch Salt
• ?? cup + 1 tbsp Milk (approx. 240ml + 15ml – adjust as needed)
• ?? tsp Vanilla essence (approx. 1/2 tsp)
• ?? cup Chocolate chips (approx. 85g – 115g, depending on how chocolatey you like it!)
• As needed Butter (for greasing the pan)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Wheat Flour & Rice Flour Blend – The Perfect Texture: We’re using a mix of wheat and rice flour. The wheat flour gives it structure, while the rice flour adds a lovely crispness. You can experiment with the ratio, but I find this balance works beautifully.
• Jaggery – A Traditional Sweetener: Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavour that’s so characteristic of Indian sweets. If you can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same.
• Chocolate Chips – Choosing the Right Kind: I prefer using semi-sweet chocolate chips, but milk chocolate or dark chocolate work wonderfully too! Mini chocolate chips distribute better throughout the batter.
• Milk – Dairy or Non-Dairy Options: Feel free to use any kind of milk you prefer – cow’s milk, almond milk, soy milk, or oat milk all work great.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the wheat flour, rice flour, powdered jaggery, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed.
2. Gradually add the milk, mixing as you go, until you form a smooth batter. It should be pourable but not too runny – think pancake batter consistency. Stir in the vanilla essence.
3. Heat up your paniyaram pan (more on that later!) and grease each cavity generously with butter. This is important to prevent sticking.
4. Pour about 1 tablespoon of batter into each cavity. Don’t fill them right to the top, leave a little space.
5. Now for the fun part! Sprinkle a generous amount of chocolate chips into the center of each cavity.
6. Cover the chocolate chips with another tablespoon of batter, completely encasing them.
7. Cover the pan and cook on medium heat for about 1 minute. Then, flip the paniyaram carefully and cook for another minute, or until golden brown and cooked through.
8. Repeat until all the batter is used. Serve warm and enjoy!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the wheat flour, resulting in tough paniyaram.
• Make sure your pan is hot enough before adding the batter. This helps create that lovely crispy exterior.
• If the paniyaram are browning too quickly, reduce the heat.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Paniyaram: Swap the dairy milk for plant-based milk and ensure your chocolate chips are vegan-friendly.
• Gluten-Free Paniyaram: Use a gluten-free flour blend instead of wheat flour. A mix of rice flour, sorghum flour, and tapioca starch works well. My friend, Priya, who is celiac, swears by this substitution!
• Adjusting the Sweetness: If you prefer a less sweet paniyaram, reduce the amount of jaggery.
• Festival Adaptations (Ganesh Chaturthi, Diwali): During Ganesh Chaturthi, you can add a pinch of cardamom powder to the batter. For Diwali, a sprinkle of chopped nuts (like cashews or almonds) adds a festive touch.

Serving Suggestions

Paniyaram are delicious on their own, but they’re even better with a side of:

• Coconut chutney
• Yogurt
• A drizzle of honey or maple syrup

Storage Instructions

These are best enjoyed fresh, but you can store leftover paniyaram in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.

FAQs

• What is Paniyaram? Paniyaram are small, round Indian pancakes traditionally made with fermented rice and lentil batter. This recipe is a quicker, sweeter version using wheat flour and jaggery.
• Can I make the batter ahead of time? Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.
• What pan do I need to make Paniyaram? You’ll need a special paniyaram pan, which has multiple small cavities. You can find them online or at Indian grocery stores.
• Can I use a different type of chocolate? Absolutely! Feel free to experiment with white chocolate, peanut butter chips, or even chopped nuts.
• How do I prevent the Paniyaram from sticking to the pan? Generously greasing the pan with butter is key! Also, make sure the pan is properly heated before adding the batter.