Paniyaram Recipe – Sweet Coconut & Jaggery Indian Pancakes

Last Updated on 4 months by Neha Deshmukh

Paniyaram Recipe – Sweet Coconut & Jaggery Indian Pancakes

Okay, let’s be real. Paniyaram are seriously addictive. These little Indian pancakes are crispy on the outside, fluffy on the inside, and bursting with sweet coconut and jaggery goodness. I remember my grandmother making these for us every monsoon evening, and the aroma alone was enough to brighten the gloomiest day! They’re perfect with a hot cup of chai, and honestly, I could eat a whole plateful myself. Let’s get into how you can make them too!

Why You’ll Love This Recipe

This Paniyaram recipe is a winner for so many reasons. It’s relatively quick to make – perfect for a weekend breakfast or a cozy evening snack. Plus, it’s a fantastic way to use up leftover idli batter! But most of all, the combination of sweet jaggery, fragrant cardamom, and fresh coconut is just… magical. You’ll be hooked after the first bite, I promise.

Ingredients

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

• 1 cup Idli Batter
• 6-8 tablespoons Jaggery powder (adjust to your sweetness preference)
• 0.25 cup grated coconut (about 30g)
• 1 pinch Salt
• 0.25 teaspoon green cardamom powder (about 1g)
• Sesame oil, as required

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Paniyaram.

• Idli Batter: You can use store-bought or homemade. If using store-bought, make sure it’s fresh and has a slightly sour aroma – that’s a good sign!
• Jaggery: I love using a good quality cane jaggery for that deep, molasses-like flavour. Date jaggery is a great alternative too, it has a slightly lighter colour and a more subtle sweetness.
• Coconut: Freshly grated coconut is always best, but if you’re short on time, desiccated coconut works well too. Just rehydrate it with a tablespoon or two of warm water before adding it to the batter.
• Cardamom: Freshly ground cardamom is key! The aroma is so much more vibrant. Store your cardamom pods in an airtight container to keep them fresh.
• Sesame Oil: Traditionally, sesame oil is used for its lovely nutty flavour. But you can substitute with any neutral oil like sunflower or vegetable oil if you prefer. My aunt always uses coconut oil for a subtle coconutty flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the idli batter, jaggery powder, grated coconut, salt, and cardamom powder. Give it a really good mix – you want everything to be thoroughly combined.
2. Next, heat a paniyaram pan on medium heat. This is the special pan with little indentations! Add a drop of sesame oil to each mold.
3. Now, carefully pour the batter into the molds, filling them about ¾ full. Don’t overfill, or they’ll overflow! Drizzle a little more oil on top of each Paniyaram.
4. Let them cook for a few minutes until the base turns golden brown and crispy. Then, using a skewer or a thin spatula, gently flip them over and cook the other side until golden brown as well.
5. Finally, remove the Paniyaram from the pan and serve them warm! They’re best enjoyed fresh, but you can also store them in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Paniyaram:

• Don’t stir the batter too much, or it will become tough.
• Make sure the pan is hot enough before adding the batter.
• If the Paniyaram are sticking to the pan, add a little more oil.
• A little patience goes a long way! Don’t rush the cooking process.

Variations

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

• Vegan Paniyaram: Use plant-based yogurt in your idli batter and ensure your jaggery is vegan-friendly (some are processed with bone char).
• Gluten-Free Paniyaram: This recipe is naturally gluten-free as long as your idli batter is made with rice and lentils only!
• Spice Level: If you like a little more warmth, add a tiny pinch of nutmeg or a dash of ginger powder to the batter.
• Festival Adaptations: These are often made during Ganesh Chaturthi/Vinayaka Chaturthi as an offering to the deity. My family always makes a larger batch during this time!

Serving Suggestions

Paniyaram are fantastic on their own, but they’re even better with:

• A cup of hot chai (of course!)
• Coconut chutney
• Sambhar
• A dollop of yogurt

Storage Instructions

Leftover Paniyaram can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a pan or toaster oven to restore their crispiness.

FAQs

Let’s answer some common questions:

• What type of Idli batter works best for Paniyaram? A slightly sour idli batter works best. It gives the Paniyaram a nice fluffy texture.
• Can I make Paniyaram without a Paniyaram pan? You can try using a mini muffin tin, but it won’t be quite the same. The shape is part of the fun!
• How do I know when the Paniyaram are cooked through? They should be golden brown and crispy on both sides. You can also test one by breaking it open – it should be cooked through and not sticky.
• What is the best way to prevent the Paniyaram from sticking to the pan? Make sure the pan is well-oiled and hot enough before adding the batter.
• Can I add other ingredients like nuts or raisins to the batter? Absolutely! A handful of chopped nuts or raisins would add a lovely texture and flavour.