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Sweet paniyaram | Kara paniyaram recipe

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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.

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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

Reader Interactions

Comments

  8. 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

  24. 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

  44. 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

  50. 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

  52. 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

  80. 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

  90. 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

  92. 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

  94. 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

  96. 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

  116. 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

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