• Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Raks Kitchen

  • Home
  • Recipe index
    • New recipe index
    • Old recipe index
  • HEALTHY COOKING
    • INDIAN OATS RECIPES
    • MILLET RECIPES
    • SALAD
    • SOUPS
    • SUNDAL RECIPES
  • LUNCH MENUS
    • Indo chinese
    • North Indian menu
    • South Indian menu
    • LUNCH PLANNER
    • Lunch box ideas
  • FESTIVAL RECIPES
    • Tamil New Year recipes
    • PONGAL RECIPES
    • VINAYAGAR CHATURTHI RECIPES
    • DIWALI SNACKS
    • INDIAN DIWALI SWEET RECIPES
    • KARTHIGAI DEEPAM RECIPES
    • Gokulashtami Date, Recipes, Guide
    • Navaratri sundal recipes, Navratri snacks
  • COLLECTIONS
    • Kuzhambu recipes
    • Paneer recipes
    • Baby corn recipes
    • Side dish for chapati
    • Side dish for idli dosa
  • Amazon Store
Home » BREAKFAST-DINNER » Sweet paniyaram | Kara paniyaram recipe

Sweet paniyaram | Kara paniyaram recipe

May 27, 2009 by Raks Anand 65 Comments / Jump to Recipe

Sweet paniyaram recipe
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.

Print Pin
0 from 0 votes

Sweet paniyaram kara paniyaram recipe

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.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 3 hours
Total Time 45 minutes
Servings 4
Cup measurements

Ingredients

Ingredients for sweet paniyaram

  • 1 cup Idli rice
  • 2 tbsp Toor dal/ Thuvaram paruppu
  • 1/2 tsp Fenugreek seeds/ Vendhayam
  • 3 tbsp Urad dal
  • 1/2 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
  • 1/4 cup Chana dal
  • 1/4 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:

    1. 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)
    2. Set aside for Minimum 2-3 hours.
    3. At the moment you are going to make, add powdered jaggery, cardamom, salt, cooking soda and coconut gratings(if desired) and mix well.
    4. Wait for 10 min for jaggery to get mixed well.(or you can make jaggery syrup and mix)
    5. Heat the paniyaram pan and grease it with ghee or oil.(I use 1 or 2 tsp altogether for the 7 kuzhis/hollows)
    6. Pour the batter careful in each hollow and cook covered in medium low flame.
      DSC_3311
    7. Then turn and cook for another 2 minutes or till golden brown.

sweet paniyaram

Kara paniyaram

This one tastes like our adai but no onion in this one…

kara paniyaram

Kara paniyaram recipe

Method

  1. Soak the rice separately and dals with sago/poha together for 3 hours.
  2. 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.
  3. 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.
  4. Pour into the greased hollows as we said for the sweet one. Cook covered in medium flame.
  5. Cook on both sides to golden brown and serve hot with coconut chutney!!

kharapaniyaramrecipe

Its a pleasure for me to send this to Monthly mingle – Ravishing Rice hosted by Nag’s of Cooking and me

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)

Filed Under: BREAKFAST-DINNER, SNACKS, TIFFIN, VINAYAGAR CHATURTHI RECIPES

Previous Post: « Aloo methi recipe, potato methi curry
Next Post: Kovakkai fry, kovakkai poriyal recipe »

Reader Interactions

Comments

  1. Happy cook

    May 27, 2009 at 8:36 am

    Beautiful looking , you should send this to click for theor new theme stacks.

    Reply
  2. sriharivatsan

    May 27, 2009 at 8:55 am

    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…

    Reply
  3. Prathibha

    May 27, 2009 at 9:00 am

    Those paniyaram’s look divine in those bowls..Pass me those bowls now Raks, i can finish them in no time..

    Reply
  4. Suparna

    May 27, 2009 at 9:03 am

    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

    Reply
  5. Sharmilee! :)

    May 27, 2009 at 9:58 am

    Looking soo soft & perfect…my vote is always for sweet paniyarams!

    Reply
  6. Kitchen Flavours

    May 27, 2009 at 10:59 am

    Oh awesome and droolworthy pics…Never tasted this…Looks tempting and yum…

    Reply
  7. Gita's Kitchen

    May 27, 2009 at 11:09 am

    You are tempting me with your paniyarams…I want to grab one of those 🙂

    Reply
  8. Valarmathi

    May 27, 2009 at 11:40 am

    Beautiful paniyaram. Looks tempting and yummy. Nice click.

    Reply
  9. Ammu

    May 27, 2009 at 11:46 am

    Mouthwatering paniyarams. I like the sweet version a lot.

    Reply
  10. Priya

    May 27, 2009 at 12:53 pm

    Am drooling rite now here…Click was really stunning, reflect effects makes the dish more gorgeous…

    Reply
  11. Mangala Bhat

    May 27, 2009 at 1:13 pm

    wow! nice presentation ..lovely …drooling here …Nice bowl ..i just love that..

    Reply
  12. Pavithra

    May 27, 2009 at 1:45 pm

    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.

    Reply
  13. SAILAJA

    May 27, 2009 at 1:57 pm

    this looks new to me…will try

    Reply
  14. DEESHA

    May 27, 2009 at 4:18 pm

    thatz a beaufiful click as usual .. they look soo delectable

    Reply
  15. Laavanya

    May 27, 2009 at 4:36 pm

    This version is very different from the ones I make – mine has its base in aapam batter. Looks great Raks.

    Reply
  16. Chitra

    May 27, 2009 at 5:00 pm

    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!!

    Reply
  17. Bhawna

    May 27, 2009 at 6:06 pm

    Delicious pictures, this red color is giving some kind of glow and freshness to these paniyaram. love it.

    Reply
  18. Ramya Vijaykumar

    May 27, 2009 at 6:11 pm

    Panitarams are looking great My Mom makes the kara paniyaram just like this but we dont make sweet paniyaram, gotta try your version!!!

    Reply
  19. Superchef

    May 27, 2009 at 8:26 pm

    mmmm..i love both of them, though i have a soft spot for the weet one!

    Reply
  20. meeso

    May 27, 2009 at 9:05 pm

    I wish I could taste those, they sound so good!

    Reply
  21. Cham

    May 27, 2009 at 9:39 pm

    I love the kara paniyaram, excellent click!

    Reply
  22. jayasri

    May 27, 2009 at 10:28 pm

    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:)

    Reply
  23. Varsha Vipins

    May 27, 2009 at 11:19 pm

    Havent ever had this dearie..but theylook super delicious..clicks grt as usual..:)

    Reply
  24. Mahimaa's kitchen

    May 28, 2009 at 12:20 am

    fantastic!

    Reply
  25. Nags

    May 28, 2009 at 1:24 am

    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 🙂

    Reply
  26. jeyashrisuresh

    May 28, 2009 at 1:59 am

    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.

    Reply
  27. Rathna

    May 28, 2009 at 3:31 am

    Wonderful recipes Raji(this time I got you right :))I’m going to try this very soon !

    Reply
  28. Sush

    May 28, 2009 at 4:27 am

    Man, such a gorgeous click.., loved it & paniyaram is our all time favorite.., loved it thoroughly

    Reply
  29. jayasree

    May 28, 2009 at 5:39 am

    Both types looks yummilcious… though i make both varieties, the recipe is different. Your recipe is interesting.

    Reply
  30. rekhas kitchen

    May 28, 2009 at 5:53 am

    so beautiful click and that sweet paniyaram recipe is very different then mine will try that today

    Reply
  31. notyet100

    May 28, 2009 at 8:23 am

    never knw could prepare sweet one too,..ummm both look yum,..:-)

    Reply
  32. Nithya Praveen

    May 28, 2009 at 1:14 pm

    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:)

    Reply
  33. A2Z Vegetarian Cuisine

    May 28, 2009 at 1:49 pm

    First time here, beautiful photographs.

    Reply
  34. Sunshinemom

    May 28, 2009 at 5:06 pm

    Such perfect paniyarams, Raks! Very nice pictures.

    Reply
  35. Vibaas

    May 29, 2009 at 12:55 am

    They look perfect Raji. Wish i could grab ’em from the monitor 🙂 Awesome click, as usual!

    Reply
  36. sriharivatsan

    May 29, 2009 at 1:32 am

    I tried the Kara paniyaram yesterday, it tasted wonderful..Thanks for sharing a nic recipie dear…

    Reply
  37. sowmya

    May 29, 2009 at 6:23 am

    lovely tempting pictures..love paniyaarms, especially the kara ones..

    Reply
  38. Kayal

    May 29, 2009 at 8:32 am

    That’s really an excellent click. Great evening snack

    Reply
  39. anudivya

    May 29, 2009 at 3:34 pm

    I will be getting my paniyaram pan in a few weeks, and I definitely will be trying this. I love them.

    Reply
  40. Shreya

    May 30, 2009 at 6:51 am

    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

    Reply
  41. Hari Chandana

    May 30, 2009 at 11:23 am

    Hi.. I am a new blogger..

    looks perfect and yummyyy.. thank you

    Reply
  42. Divya Vikram

    May 31, 2009 at 2:37 am

    I love the sweet version. ANd those bowls look too cute!

    Reply
  43. Sireesha

    May 31, 2009 at 9:36 am

    ummmmmm mouthwatering looks so inviting…

    Reply
  44. Jaishree

    June 1, 2009 at 7:50 am

    WoW! mouth watering…It looks sooooo gorgeous..I want to grab one of those 🙂

    Reply
  45. Priti

    June 3, 2009 at 2:17 pm

    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

    Reply
  46. Priya nic

    August 7, 2012 at 10:28 am

    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

    Reply
  47. RAKS KITCHEN

    August 7, 2012 at 10:33 am

    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.

    Reply
  48. Vidhya

    February 4, 2013 at 1:18 pm

    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 ?

    Reply
  49. RAKS KITCHEN

    February 4, 2013 at 1:19 pm

    Yes for the first time be generous by greasing it with more oil or ghee. Is it a non stick or iron pan?

    Reply
  50. Ruhi Saxena

    April 21, 2014 at 11:41 am

    Prep images aren't visible

    Reply
  51. Nithya Lakshmi

    April 21, 2014 at 11:41 am

    dont this batter need for fermentation

    Reply
  52. Sundari Mohan

    January 13, 2015 at 11:41 am

    How long does this take to get cooked?

    Reply
  53. Raks anand

    January 13, 2015 at 11:48 am

    Depends on the flame heat, the metal u use. Keep in low flame and cook covered for 2 mins each side.

    Reply
  54. Unknown

    May 3, 2016 at 12:26 pm

    Can I store this batter?
    If so how long?

    Reply
  55. Raks anand

    May 3, 2016 at 12:35 pm

    You can refrigerate and use it for 2 days.

    Reply
  56. jananiram

    May 5, 2016 at 6:48 am

    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

    Reply
  57. Raks anand

    May 5, 2016 at 6:49 am

    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.

    Reply
  58. sujiamu

    July 10, 2016 at 3:14 am

    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.

    Reply
  59. Raks anand

    July 10, 2016 at 3:16 am

    Use more oil for few times, then might be easy…

    Reply
  60. anu priya

    August 12, 2017 at 1:17 am

    Hi can v add banana in the sweet panniyaram recipe?

    Reply
  61. Raks anand

    August 12, 2017 at 2:24 am

    Sure, it will be softer.

    Reply
  62. Vini

    October 27, 2017 at 3:54 am

    Hi,
    No need to ferment the batter??

    Reply
  63. Raks anand

    October 27, 2017 at 4:04 am

    just 3 hrs maximum is enough.

    Reply
  64. Ramya

    April 7, 2019 at 10:36 pm

    It tried it, and it’s like adai on panniyara kuzhi .

    Reply
    • Raks Anand

      April 7, 2019 at 10:44 pm

      Yup, I too feel same, have mentioned in post too 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi,
I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen.

Instagram

Read More…

Latest posts

  • Poha cutlet recipe, No onion no garlic
  • Instant rasam without dal, 10 minute rasam
  • Avocado crema, avocado dip/ spread
  • Veppam poo thuvaiyal, neem flower recipes
  • Dangar chutney, Dangar side dish for idli dosa

Browse older posts

logo

Browse by category

BY INGREDIENT

  • PANEER RECIPES
  • CARROT RECIPES
  • BEETROOT RECIPES
  • MILLET RECIPES

Top Posts & Pages

  • Instant rasam without dal, 10 minute rasam
  • Poha cutlet recipe, No onion no garlic
  • Seepu seedai recipe | Krishna jayanthi recipes
  • Eggless doughnut recipe, Basic donut, soft & light
  • Easy rasam recipe, How to make rasam
  • Adai recipe, How to make adai
  • Appam recipe without yeast, How to make appam
  • Recipe index
  • Indian lunch menu ideas
  • Medhu vadai, Ulundu vadai recipe - With video

TOP CATEGORIES

  • TIFFIN SAMBAR RECIPES
  • BIRYANI RECIPES
  • PULAO RECIPES
  • DOSA RECIPES

IDIYAPPAM RECIPES

  • Chilli garlic vegetable idiyappam
  • Schezwan style idiyappam recipe
  • Masala tomato idiyappam, winning recipe by Sanjana Yugan
  • Lemon idiyappam recipe
  • Kothu idiyappam recipe | Masala idiyappam
  • Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18)
  • Sweet idiyappam recipe (With coconut and Jaggery)
  • Stuffed idiyappam – Breakfast menu 7
  • Milagu jeeraga idiyappam recipe | Breakfast recipes
  • Puli idiyappam recipe | Variety idiyappam recipes
  • Thengai sevai recipe | Coconut sevai
  • Tomato sevai | Thakkali sevai recipe

PIZZA RECIPES

  • Stovetop pizza recipe, Tawa pizza
  • Pizza sandwich recipe | Easy kids lunch box ideas
  • Pizza dosa recipe | Kids snack recipes
  • Veggie thin crust pizza recipe
  • Spicy veggie pizza recipe | Homemade pizza with Zucchini topping
  • Paneer tikka pizza recipe| Indian flavored pizza
  • Bread pizza Bread cup pizza recipe
  • Homemade pizza recipe, how to make pizza

Footer

Connect with Us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

Copyright © 2007 - 2019 Raks Kitchen, All rights reserved.
Privacy & Cookies