Authentic Paniyarams Recipe- Finger Millet & Jaggery Sweet & Savory

Last Updated on 3 months by Neha Deshmukh

Authentic Paniyarams Recipe – Finger Millet & Jaggery Sweet & Savory

Introduction

Oh, paniyarams! These little 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 South Indian snack – fluffy on the inside, slightly crisp on the outside, and incredibly versatile. Today, I’m sharing my go-to recipe, incorporating the goodness of finger millet and offering both savory and sweet variations. Get ready to embark on a culinary adventure!

Why You’ll Love This Recipe

Paniyarams are more than just a snack; they’re a celebration of flavors and textures. This recipe is special because it uses finger millet, a superfood packed with nutrients. Plus, you get two options in one – a savory version bursting with spices and a sweet one that’s perfect with a cup of chai. They’re surprisingly easy to make, even if you’re new to South Indian cooking.

Ingredients

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

• 1 cup Finger Millet
• ¾ cup Raw Rice
• ¾ cup Idli Rice
• ¼ cup Urad dal
• To taste Salt
• 1 tbsp Oil (plus more for cooking)
• 1 tsp Mustard seeds
• 2 tbsp Bengal gram (kadalai paruppu)
• 2 tbsp Urad dal
• 1 tsp Whole black peppercorns
• 15 Shallots (pearl onions)
• 1-2 Green Chilli
• ½ inch Ginger
• 2-3 tbsp Coriander Leaves
• 1 sprig Tender Curry leaves
• ½ cup Jaggery
• ¼ cup Coconut (grated)
• 1 pinch Cardamom

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your paniyarams turn out perfect:

Finger Millet: The Nutritional Powerhouse
Finger millet (ragi) is a fantastic addition, adding a lovely earthy flavor and a boost of calcium and iron. You can find it at most Indian grocery stores.

Raw Rice & Idli Rice: Achieving the Perfect Texture
Using a combination of raw rice and idli rice gives the paniyarams a light and fluffy texture. Don’t substitute with parboiled rice, as it won’t give the same result.

Urad Dal: The Fermentation Key
Urad dal is essential for fermentation, giving the batter that lovely tang. Make sure it’s good quality for best results.

Unique Spice Blend: Mustard Seeds & Peppercorns
The mustard seeds, bengal gram, urad dal and peppercorns create a wonderful aromatic base for the savory paniyarams. Don’t skip the peppercorns – they add a subtle warmth!

Jaggery & Coconut: A Classic South Indian Combination
Jaggery and coconut are a match made in heaven! They create a naturally sweet and fragrant filling for the sweet paniyarams. You can use grated coconut or coconut milk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the finger millet, raw rice, idli rice, and urad dal together. Soak them in plenty of water for 3-4 hours. This is crucial for a smooth batter.
2. Drain the soaked ingredients and grind them into a smooth batter using a wet grinder or a high-powered blender. Add water gradually, aiming for a consistency similar to idli batter.
3. Add salt to the batter and mix well. Now, the important part – fermentation! Cover and let it ferment for about 5 hours, or until it’s doubled in size. The fermentation time will vary depending on the weather.
4. While the batter ferments, let’s prepare the savory filling. Heat oil in a pan and temper mustard seeds. Once they splutter, add bengal gram and urad dal, frying until golden brown. Then, add whole black peppercorns.
5. Next, sauté chopped shallots, ginger, and green chilies until the onions soften. Add tender curry leaves and sauté for another minute.
6. Stir in chopped coriander leaves and a pinch of salt. Pour this tempering into the fermented batter and mix well.
7. Now for the sweet version! Dissolve jaggery in water and strain it to remove any impurities. Simmer the jaggery water with grated coconut and a pinch of cardamom until it thickens slightly.
8. Mix the jaggery-coconut mixture into a portion of the fermented batter.
9. Heat your paniyaram pan (you can find these online or at Indian grocery stores). Add a little oil to each cavity.
10. Pour the savory or sweet batter into the cavities, filling them about ¾ full. Cover and cook for a few minutes until the edges start to lift.
11. Flip the paniyarams and cook uncovered until golden brown and crispy.
12. Serve warm with your favorite chutney!

Expert Tips

• Don’t over grind the batter, or it will become sticky.
• If the batter is too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.
• Make sure the paniyaram pan is hot before adding the batter.
• Use a wooden or silicone spatula to flip the paniyarams gently.

Variations

• Vegan Paniyarams: Simply ensure your chutney is vegan-friendly!
• Gluten-Free Paniyarams: This recipe is naturally gluten-free, as long as you use gluten-free chutney.
• Spice Level Adjustments: My friend loves a fiery kick, so I sometimes add an extra green chili or a pinch of red chili powder to the savory batter.
• Festival Adaptations (Ganesh Chaturthi, Onam): During Ganesh Chaturthi, I often make smaller, bite-sized paniyarams as offerings. For Onam, I serve them as part of the elaborate sadhya feast.

Serving Suggestions

Paniyarams are delicious on their own, but they’re even better with a side of chutney. Coconut chutney, tomato chutney, or even a simple mint-coriander chutney are all great options. A cup of hot filter coffee or chai completes the experience.

Storage Instructions

Leftover paniyarams can be stored in an airtight container at room temperature for a day or in the refrigerator for up to 3 days. Reheat them in a pan or toaster oven to restore their crispness.

FAQs

What is the best way to ferment the batter for paniyarams?

Keep the batter in a warm place, covered, for about 5-7 hours. The fermentation time will vary depending on the temperature. You’ll know it’s ready when it’s doubled in size and has a slightly sour smell.

Can I use a different type of millet instead of finger millet?

You can try using foxtail millet or pearl millet, but the flavor and texture will be slightly different. Finger millet gives the best results.

How do I prevent the paniyarams from sticking to the pan?

Make sure the pan is well-oiled and hot before adding the batter. Also, don’t try to flip them too early – wait until the edges start to lift.

What is the significance of paniyarams in South Indian cuisine?

Paniyarams are a traditional South Indian snack that’s often made during festivals and special occasions. They’re considered auspicious and are a symbol of prosperity.

Can I make the batter ahead of time and store it?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 2 days. Bring it to room temperature before using.