Enjoying a variety of healthy snacks is key to staying nourished and satisfied. Different snacks provide a wide range of nutrients, keep your taste buds excited, and offer balanced energy between meals. This recipe for Multi-Grain Sweet Paniyaram embraces that principle perfectly—it’s a delicious, traditional South Indian snack made healthier with a blend of flours and subtly sweetened with jaggery. Perfect for tea time or a quick energy boost, these soft, cardamom-scented bites are a wholesome alternative to processed treats.
- Ingredients:
- For the Batter:
- ½ cup rice flour
- ½ cup maida
- 2 tbsp ragi (finger millet) flour or whole wheat flour (optional, for extra nutrition)
- ½ cup grated jaggery
- 1 cup thick coconut milk or cow milk
- ½ tsp cardamom powder
- A pinch of salt
- Water, as needed
- For Cooking:
- 2 tsp ghee or coconut oil
Prepare the Sweet Batter
In a mixing bowl, combine the rice flour, maida, and ragi flour (if using). In a separate small pan, melt the grated jaggery with ¼ cup water on low heat until fully dissolved. Let it cool slightly. Pour the jaggery syrup into the flour mixture. Add cardamom powder and a pinch of salt. Gradually add the coconut milk or regular milk, stirring continuously to avoid lumps. The batter should be smooth and of a slightly thick, pourable consistency—similar to pancake batter. Cover and let it rest for 10–15 minutes.
Heat the Paniyaram Pan and Add Flavor
Heat a paniyaram pan (appe pan or ebelskiver pan) over medium heat. Add a few drops of ghee or coconut oil into each mold. Just before cooking, stir the baking soda into the batter—you’ll see it become slightly frothy. If using, stir in the chopped nuts and raisins as well. This step ensures your paniyaram turn out soft and fluffy.
Cook Until Golden and Crisp
Pour the batter into each mold, filling them about ¾ full. Cover the pan with a lid and cook on medium-low heat for 2–3 minutes. Once the edges start to look cooked and the top appears set, carefully flip each paniyaram using a spoon or skewer. Cook the other side for another 2 minutes until golden brown and cooked through. The low, slow cooking ensures they are soft inside with a lightly crisp exterior.
Serve Warm and Enjoy!
Remove the sweet paniyaram from the pan and serve them warm. They are perfect on their own as a healthy tea-time snack, or you can pair them with a dollop of yogurt or a drizzle of honey for extra indulgence.