Kuzhi Paniyaram is one of the most popular South Indian festival delicacies. I still remember those childhood days my mother used to make this as an evening snack for us. It’s a perfect evening snack with some hot tea. Paniyaram can be made in different types. There are two types of panityaram one is Kara kuzhi paniyaram and other one is sweet kuzhi paniyaram.
If you have a sweet tooth try this recipe you will love it.
Prepration Time : 30 minutes
No of servings : 7-8
- Maida : 2 cups (You can also use rice flour instead of this)
- Ripe Banana : 2 (Mashed)
- Baking soda : 1 tsp
- Powdered Jaggery : 1 cup
- water : 11/2 cups
- Cashews : 7 to 8
- Coconut : 1/2 cup (optional)
- Ghee : 2 tbsp
- cardamom pods : 8 nos
Method Of Preparation:
- First to prepare jaggery syrup boil water in a pan and add jaggery to it. Bring to boil and simmer for 10 minutes. After that remove from heat and let it cool. No need for thicker consistency.
- Now roast the coconut pieces in ghee until they turn golden brown. Keep this aside.
- If you are using rice flour roast it in medium heat for 5 minutes if not skip this step.
- Blend the bananas into smooth paste. Add the jaggery mixture to the banana blend and pulse it again till it get mixed well.
- Now take the maida or rice flour in a bowl and add the banana jaggery mix to this and combine well without any lumps.
- After that add roasted coconut, cardamom powder and mix well.
- The consistency should be loose not to thick. And you can increase your sweet level according to your taste.
- Now heat the pancake pan/ paniyara chatti and add oil or ghee into it.
- And pour the batter with a cashew inside of it in the pancake pan. The batter should be 3/4th full in each mould.
- Turn on other side to evenly cooked. Remove from heat once its done or till it gets golden brown.
- Serve it hot.
- And if you don’t have pancake pan just deep fry spoonful of batter in oil. (when you do this make sure the consistency should be little thick)