Authentic Paniyaram Recipe- Banana, Jaggery & Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Paniyaram Recipe – Banana, Jaggery & Coconut Delight

Hey everyone! If you’ve ever wandered through the bustling streets of South India, you’ve probably been captivated by the aroma of these little golden spheres. Paniyaram – those delightful, subtly sweet, and incredibly satisfying dumplings – are a true comfort food. I remember the first time my grandmother made these for me; the warm, slightly crispy exterior and the soft, flavorful inside were just magical. Today, I’m so excited to share my family’s recipe with you!

Why You’ll Love This Recipe

This isn’t just a Paniyaram recipe, it’s the Paniyaram recipe that’s been passed down through generations. It’s a beautiful blend of flavors – the sweetness of jaggery and banana, the nutty aroma of coconut, and the subtle warmth of spices. It’s perfect for breakfast, a snack, or even a festive treat. Plus, it’s surprisingly easy to make, even if you’re new to South Indian cooking. You’ll absolutely love how these little bites bring a taste of India right to your kitchen!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup rice flour
• ¼ cup grated coconut
• ½ cup grated jaggery (about 80g)
• ¼ cup pureed ripe banana (about 60ml)
• 2-3 cardamom pods
• ¼ tsp jeera (cumin seeds)
• 1 tsp black sesame seeds
• 2 cups + 2 tsp ghee (approximately 475ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my little kitchen secrets:

• Use of Jaggery: Jaggery is key here. It gives Paniyaram that unique, unrefined sweetness and a beautiful color. You can find it at most Indian grocery stores. If you absolutely can’t find it, dark brown sugar is a decent substitute, but the flavor won’t be quite the same.
• Type of Rice Flour: I prefer using Idli rice flour for the best texture. It’s a bit coarser than regular rice flour and gives the Paniyaram a lovely fluffiness.
• Ghee vs. Oil: Traditionally, Paniyaram is always made with ghee. It adds a richness and aroma that oil just can’t replicate. Trust me on this one!
• Regional Variations in Coconut Roasting: Some families lightly toast the coconut, while others prefer it raw. I like to roast mine until the edges are just golden – it brings out the coconut’s natural sweetness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the jaggery syrup. In a small saucepan, heat 3 tbsp of water with the grated jaggery over medium heat. Stir until the jaggery is completely dissolved – this should take about 3-4 minutes. Once dissolved, strain the syrup to remove any impurities and set it aside to cool slightly.
2. Now, let’s roast the coconut. Heat a teaspoon of ghee in a pan and add the grated coconut. Roast it until the edges turn golden brown and it smells wonderfully fragrant. Be careful not to burn it!
3. In a large bowl, combine the rice flour, roasted coconut, banana puree, jeera powder, sesame seeds, and cardamom pods (lightly crushed). Mix everything together really well.
4. Pour in the warm jaggery syrup and blend it thoroughly into the mixture. You can add a tiny pinch of salt here if you like, it balances the sweetness beautifully.
5. Now comes the patience part! Cover the bowl and let the batter ferment for 2-3 hours. You’ll notice it will become slightly bubbly and increase in volume. This fermentation is what gives the Paniyaram its light and airy texture.
6. Heat your paniyaram pan (a special pan with little indentations) over medium heat. Add a little ghee to each mold – about ½ tsp per hole.
7. Once the ghee is hot, carefully pour the batter into each mold, filling it about ¾ full.
8. Cook for about 2-3 minutes on each side, until golden brown and crispy. Use a skewer or toothpick to gently flip them over.
9. Drain any excess ghee on paper towels before serving.

Expert Tips

• Don’t overmix the batter! Just combine the ingredients until everything is incorporated.
• The consistency of the batter should be similar to a thick pancake batter. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
• Keep the heat on medium. If it’s too high, the Paniyaram will burn on the outside before cooking through on the inside.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paniyaram Adaptation: Substitute the ghee with coconut oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of grated ginger to the batter for a little extra zing. Feel free to experiment!
• Festival Adaptations – Ganesh Chaturthi/Onam: During Ganesh Chaturthi, these are offered as prasad. For Onam, you can add a touch of cardamom and nutmeg for a more festive flavor.

Serving Suggestions

Paniyaram is best enjoyed warm, straight off the pan! They’re delicious on their own, but you can also serve them with:

• Coconut chutney
• Sambar
• A dollop of yogurt

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to a day. They’re best enjoyed fresh, though! You can also freeze them for longer storage – just reheat in a pan or oven when you’re ready to eat.

FAQs

Let’s answer some common questions:

What type of rice flour is best for Paniyaram? Idli rice flour is my go-to! It gives the best texture.

Can I use coconut milk instead of water for the batter? You can, but it will change the flavor and make the Paniyaram richer.

How do I know when the Paniyaram is cooked through? They should be golden brown on both sides and firm to the touch.

What is the significance of using ghee in this recipe? Ghee adds a unique flavor and aroma that’s essential to traditional Paniyaram.

Can I make the batter ahead of time, and if so, how should I store it? Yes, you can! Make the batter and let it ferment in the fridge for up to 24 hours. You might need to add a little water to adjust the consistency before cooking.

Enjoy making these little pockets of happiness! I hope this recipe brings as much joy to your kitchen as it does to mine. Happy cooking!