Sweet Kuzhi Paniyaram
Veg
Vegan
The sweet version of kuzhi paniyaram — the same fermented rice batter sweetened with jaggery and mixed with grated coconut, cardamom, and sesame seeds, then cooked in the paniyaram pan in coconut oil. A breakfast sweet and Chettinad festival preparation that pairs naturally with the savoury version on the same plate.
Cuisines
Chettinad
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | raw rice |
| 1/4 cup | urad dal |
| 1 cup | jaggery |
| 1/4 cup | grated coconut |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | ghee |
| 1 pinch | salt |
| — | water as needed |
Instructions
- 1 Wash and soak the raw rice and urad dal together for 2-3 hours.
- 2 Drain the water and grind the soaked rice and dal to a smooth batter, adding water as needed.
- 3 Melt the jaggery in a small pan with a little water to make a syrup. Strain to remove impurities.
- 4 Mix the jaggery syrup into the batter along with grated coconut, cardamom powder, and a pinch of salt.
- 5 Heat a kuzhi paniyaram pan and add a few drops of ghee in each cavity.
- 6 Pour the batter into each cavity, filling it about 3/4 full.
- 7 Cover and cook on medium heat until the edges turn golden brown.
- 8 Flip the paniyarams and cook the other side until golden and cooked through.
- 9 Remove from the pan and serve warm.
Tips
Ensure the batter is of pouring consistency for soft paniyarams. Adjust jaggery to taste for sweetness.