Sweet paniyaram, kara paniyaram recipes learn how to make sweet and kara paniyaram with mixed dal and rice as main ingredients. Best for evening snack, dinner.
I am a big fan of these paniyarams that mom makes with her own hands. Usually people make paniyaram with leftover idli dosa batter. Mom makes this for dinner, grinding specifically for paniyarams. We pop into mouth without any counts. After marriage, when I tried making paniyarams on my own, sometimes I will get it right but mostly flop 🙁 That’s because I will not be accurate in measure. But now, I think I am getting it right, slowly, just similar to my mom’s 🙂 I think the sweet version is mostly all you know, but the spicy version is uncommon I think. So here we go with the two recipes….
Perfect for evening snack or even starter for dinner potlucks or picnics, birthday parties. To get soft paniyarams, allow to ferment a little and use cooking soda.
Sweet paniyaram kara paniyaram recipe
Ingredients
Ingredients for sweet paniyaram
- 1 cup Idli rice
- 2 tbsp Toor dal/ Thuvaram paruppu
- ½ tsp Fenugreek seeds/ Vendhayam
- 3 tbsp Urad dal
- ½ cup Jaggery
- Salt - As needed
- Water - As needed
- 1 Cardamom
- 1 pinch Cooking soda
- 2 tbsp Coconut grated optional
- Ghee/oil - As needed
For kara paniyaram
- 1 cup Idli rice
- ¼ cup Chana dal
- ¼ cup Toor dhal
- 2 tbsp Urad dal
- 2 tbsp Moong dal
- 2 tbsp Sago/ poha
- 3 pinches Asafetida
- 6 Red chillies
- Salt & water - as needed
- 1 sprig Curry leaves
- Oil - as needed
Instructions
Sweet paniyaram method:
- Soak rice, toor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency thicker than idli dosa batter)
- Set aside for Minimum 2-3 hours.
- At the moment you are going to make, add powdered jaggery, cardamom, salt, cooking soda and coconut gratings(if desired) and mix well.
- Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix)
- Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
- Pour the batter careful in each hollow and cook covered in medium low flame.
- Then turn and cook for another 2 minutes or till golden brown.
Kara paniyaram method:
- Soak the rice separately and dals with sago/poha together for 3 hours.
- First grind coarsely red chillies(you can soak the red chillies along rice too) ,salt and asafoetida.
- Add soaked rice drained from water. Grind with little water, until fine rawa/sooji consistency.
- Add lastly soaked dals and give few runs to grind it coarsely.
- The batter should be a coarse paste(like wheat rava).
- Let the batter be thick like adai batter, not too watery.
- Add curry leaves. Keep aside for 3 hours.
- Pour into the greased hollows as we said for the sweet one.
- Cook covered in medium flame. Cook on both sides to golden brown and serve hot with coconut chutney.
Notes
- Possible fact for paniyaram being hard is less water. Add more water and mix and try again.
- Paniyaram sticking to the pan? More soda or water/ urad dal /methi seeds. To balance this, you can either add some maida or rice flour to the batter and try again.
- If you are making for dinner, try grinding in the afternoon or even morning for best soft results of paniyaram.
- For Kara paniyaram, do not grind the dal smoothly as it will give you hard paniyarams,you have to let it coarse. J ust grind the rice first smoothly if you want, that's enough.
- You can grind this in Mixie, makes it simple and easy job.
Method:
-
- Soak rice, thoor dal,urad dal and fenugreek seeds for minimum 3 hours and grind to a smooth paste.(consistency thicker than idli dosa batter)
- Set aside for Minimum 2-3 hours.
- At the moment you are going to make, add powdered jaggery, cardamom, salt, cooking soda and coconut gratings(if desired) and mix well.
- Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix)
- Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
- Pour the batter careful in each hollow and cook covered in medium low flame.
- Then turn and cook for another 2 minutes or till golden brown.
Kara paniyaram
This one tastes like our adai but no onion in this one…
Kara paniyaram recipe
Method
- Soak the rice separately and dals with sago/poha together for 3 hours.
- First grind red chillies(you can soak the red chillies along rice too) ,salt and asafoetida,then add the soaked rice, grind until fine rawa/sooji consistency and lastly the dals.
- The batter should be a coarse paste(like wheat rava).Let the batter be thick, not too thick, not too watery. Add curry leaves. Keep aside for 3 hours.
- Pour into the greased hollows as we said for the sweet one. Cook covered in medium flame.
- Cook on both sides to golden brown and serve hot with coconut chutney!!
Its a pleasure for me to send this to Monthly mingle – Ravishing Rice hosted by Nag’s of Cooking and me
Beautiful looking , you should send this to click for theor new theme stacks.
Hey Raji, i have fallen in love with these ones now…So much gorgeous and tempting yaar. Thatz a nice click, I must say here…
Those paniyaram’s look divine in those bowls..Pass me those bowls now Raks, i can finish them in no time..
hi Raji,
I’ve only made sweet paniyarams,havent tried the kara ones, they look puffed up and soft just perfect 🙂 thanks for the recipe
Looking soo soft & perfect…my vote is always for sweet paniyarams!
Oh awesome and droolworthy pics…Never tasted this…Looks tempting and yum…
You are tempting me with your paniyarams…I want to grab one of those 🙂
Beautiful paniyaram. Looks tempting and yummy. Nice click.
Mouthwatering paniyarams. I like the sweet version a lot.
Am drooling rite now here…Click was really stunning, reflect effects makes the dish more gorgeous…
wow! nice presentation ..lovely …drooling here …Nice bowl ..i just love that..
Wow thats wonderful paniyaram raks.. nice clicks this is diff measurement of ingredients .. I make 2 types one i have posted in my blog have a look at it when u find time.
this looks new to me…will try
thatz a beaufiful click as usual .. they look soo delectable
This version is very different from the ones I make – mine has its base in aapam batter. Looks great Raks.
Thats an awesome click..Love the color of the bowl..My favourite color:)This is in my archive,,u know this i think..Fantastic pics!!
Delicious pictures, this red color is giving some kind of glow and freshness to these paniyaram. love it.
Panitarams are looking great My Mom makes the kara paniyaram just like this but we dont make sweet paniyaram, gotta try your version!!!
mmmm..i love both of them, though i have a soft spot for the weet one!
I wish I could taste those, they sound so good!
I love the kara paniyaram, excellent click!
hey raji, great clicks, they look gorgeous, they look amazing with those superb clicks, they look very yummy.., i have not made khara paniyarams at all.., sadest part i do not have those pans either.., i had planned to buy them when i went to india, i forgot:)
Havent ever had this dearie..but theylook super delicious..clicks grt as usual..:)
fantastic!
i love kara paniyaram! please do me a favour and send this to my monthly mingle – rice? I would love to have it in the list 🙂
wow droooling pic raji.both the paniyarams i will make but ingredients slightly vary. The sweet one i do with wheat flour.Will try this as my daughter is a huge lover of sweet paniyaram.
Wonderful recipes Raji(this time I got you right :))I’m going to try this very soon !
Man, such a gorgeous click.., loved it & paniyaram is our all time favorite.., loved it thoroughly
Both types looks yummilcious… though i make both varieties, the recipe is different. Your recipe is interesting.
so beautiful click and that sweet paniyaram recipe is very different then mine will try that today
never knw could prepare sweet one too,..ummm both look yum,..:-)
Such a coincidence,i made kaara paniyaram today and here i see this at ur blog.Lovely.I always prefer the sweet one to the kaaram ones…yummy stuff:)
First time here, beautiful photographs.
Such perfect paniyarams, Raks! Very nice pictures.
They look perfect Raji. Wish i could grab ’em from the monitor 🙂 Awesome click, as usual!
I tried the Kara paniyaram yesterday, it tasted wonderful..Thanks for sharing a nic recipie dear…
lovely tempting pictures..love paniyaarms, especially the kara ones..
That’s really an excellent click. Great evening snack
I will be getting my paniyaram pan in a few weeks, and I definitely will be trying this. I love them.
amazing that you made both sweet and savoury! lovely pics too:-) paniyarams have always been a fav snack..though I have never made it on my own
Hi.. I am a new blogger..
looks perfect and yummyyy.. thank you
I love the sweet version. ANd those bowls look too cute!
ummmmmm mouthwatering looks so inviting…
WoW! mouth watering…It looks sooooo gorgeous..I want to grab one of those 🙂
hmm u knw gal my blogroll got prob and I was thinking all these while tht u r not posting ! ….inbtw wht u hav done with those pics man so cool…paniyaram looks yummy yum
Hi raks, tried ur sweet paniyaram recipe with same ingredient but dint turn out as looked in the pictures, the batter became very loose after adding jaggery hence became very liquid kind not sure why.. Sweet was very less tred adding sugar then it turned out black.. Not sure what's the problem
The batter must have gone watery. Try grinding thicker batter and sure after adding jaggery it becomes little more watery. 1/2 cup jaggery should be enough to sweeten, u added a pinch of salt? it enhances the sweetness.
hi, i have got a new paniyaram thavva, i wanted to knw how to start with tht? should i have to grease oil or ghee on d thavva before i start using it ?
Yes for the first time be generous by greasing it with more oil or ghee. Is it a non stick or iron pan?
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dont this batter need for fermentation
How long does this take to get cooked?
Depends on the flame heat, the metal u use. Keep in low flame and cook covered for 2 mins each side.
Can I store this batter?
If so how long?
You can refrigerate and use it for 2 days.
Can u help me sister. I bought new iron kulipanoyara tawa. But the paniyaram is slightly black. How to do?im newly married. Can u help me
Heat the pan, pour batter, put the flame to low and cook covered. The heat should be in low while it gets cooked. DO not over heat the pan.
Hi, I have bought a new indolium kuzhipaniyara pan. But the batter is sticking to the pan when I made it for the first time. How to use the new pan? Can u help me.
Use more oil for few times, then might be easy…
Hi can v add banana in the sweet panniyaram recipe?
Sure, it will be softer.
Hi,
No need to ferment the batter??
just 3 hrs maximum is enough.
It tried it, and it’s like adai on panniyara kuzhi .
Yup, I too feel same, have mentioned in post too 🙂