Authentic Paniyaram Recipe- Rice Flour & Jaggery Sweet Pancakes

Last Updated on 2 months by Neha Deshmukh

Authentic Paniyaram Recipe – Rice Flour & Jaggery Sweet Pancakes

Introduction

Oh, Paniyaram! These little golden pancakes hold such a special place in my heart. I remember my grandmother making these during festivals, the sweet aroma filling the entire house. They’re a delightful treat, perfect for a quick snack or a festive offering. Today, I’m so excited to share my family’s authentic Paniyaram recipe with you – it’s easier than you think, and absolutely delicious!

Why You’ll Love This Recipe

This Paniyaram recipe is a winner for so many reasons. It’s quick to prepare, needing just 5 minutes of prep time, and cooks up in about 10 minutes. The combination of rice flour, rava, and jaggery creates a wonderfully sweet and slightly crispy texture. Plus, it’s a fantastic way to enjoy a traditional South Indian snack without spending hours in the kitchen. You’ll love how versatile it is too!

Ingredients

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

• 1/3 cup rice flour (approx. 75g)
• 1/2 cup fine rava (sooji) (approx. 70g)
• 1/3 cup wheat flour or maida (approx. 48g)
• 3/4 cup grated jaggery (approx. 150g)
• 3 tbsp grated coconut (approx. 25g)
• 1/4 tsp cardamom powder (approx. 0.6g)
• 1/4 tsp cooking soda (approx. 0.8g)
• 1 pinch of salt
• 1 cup water (240ml)
• As needed ghee or oil for cooking

Ingredient Notes

Let’s talk ingredients! Using fine rava (sooji) is key – it gives the Paniyaram a lovely texture. I prefer using old jaggery, as it has a richer, deeper flavour. You can find it at most Indian grocery stores.

Now, about the flour. Traditionally, some families use wheat flour, while others prefer maida (all-purpose flour). Maida gives a slightly crispier result, while wheat flour offers a slightly healthier option. Feel free to experiment and see which you like best! My mom always used wheat flour, and that’s how I grew up enjoying them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a nice big bowl, combine the rice flour, rava, and your choice of wheat flour or maida. Add the grated jaggery, grated coconut, cardamom powder, and a tiny pinch of salt.
2. Pour in the water gradually, mixing everything together with your hands or a whisk. You want a batter that’s smooth and has a semi-thick consistency – not too runny, not too thick.
3. Now, this is important! Add the cooking soda about 10 minutes before you plan to cook the Paniyaram. This helps them get nice and fluffy. Give it a good mix.
4. Heat up your paniyaram pan over medium-low heat. Add a little ghee or oil to each of the cavities.
5. Pour the batter into each cavity, filling them about ¾ full.
6. Cover the pan and let it cook for a few minutes, until the base turns a beautiful golden brown.
7. Flip the Paniyaram carefully and cook the other side until it’s golden brown and crispy.
8. If you’re deep-frying, heat oil in a pan. Pour the batter using a ladle and fry until golden, splashing oil over the top to create those lovely frilled edges.

Expert Tips

• Don’t overcrowd the pan. Cook in batches for the best results.
• The heat is crucial! Medium-low heat ensures the Paniyaram cook through without burning.
• A drop of water on the hot pan should sizzle gently – that’s the perfect temperature.
• For extra flavour, you can add a few chopped cashews or raisins to the batter.

Variations

• Vegan Adaptation: Substitute the jaggery with coconut sugar or date syrup.
• Gluten-Free Adaptation: Ensure you use only rice flour and avoid wheat flour/maida.
• Spice Level: If you love a bit more warmth, increase the cardamom powder to ½ tsp.
• Festival Adaptations: These are traditionally made during Ganesh Chaturthi/Vinayaka Chaturthi and offered to the deity. My family also makes a larger batch during Diwali!

Serving Suggestions

Paniyaram is best enjoyed hot, straight off the pan! They’re delicious on their own, but you can also serve them with a dollop of yogurt or a side of coconut chutney. A cup of hot chai makes the perfect accompaniment.

Storage Instructions

While Paniyaram are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for a day. They might lose a little of their crispness, but they’ll still be tasty! Reheat them gently in a pan or microwave before serving.

FAQs

• What is the best type of jaggery to use for Paniyaram? Old jaggery is preferred for its rich flavour, but you can use any good quality jaggery you can find.
• Can I make the batter ahead of time? Yes, you can! Prepare the batter and let it rest for up to 2 hours. Add the cooking soda just before cooking.
• How long will the batter keep? The batter is best used within 2 hours of adding the cooking soda.
• What is the difference between using wheat flour and maida? Maida results in a crispier Paniyaram, while wheat flour offers a slightly softer texture.
• How do I get the perfect golden-brown color and crispy texture? Cook on medium-low heat and don’t overcrowd the pan.
• What is a paniyaram pan, and where can I buy one? A paniyaram pan is a special pan with multiple circular cavities. You can find it at most Indian grocery stores or online retailers.