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Instant sweet paniyaram | Whole wheat flour appam

By swasthi , on July 20, 2019, 15 Comments, Jump to Recipe

Instant sweet paniyaram recipe using whole wheat flour. These wheat flour appam are quick to make any time as it simplifies the entire process of soaking and grinding rice, the way it is made in the traditional method. I have added a banana to enhance the sweet flavor and can also be skipped.

instant sweet paniyaram recipe

These Instant sweet paniyaram are best prepared with fresh coconut and cooked in ghee. I made these a few months ago during one of the festival days for the evening Naivedyam. These also make a quick evening snack for the kids after their school and also go well in the school box.

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These turn out to be a bit dense without the addition of soda, if not making for offering then do use soda. It helps to make them slightly lighter.

There is a small quantity of rice flour added in this recipe, if you do not eat rice on certain days then you can replace it with bombay rava or chiroti rava.

For more similar sweet recipes, you may like to check
Sweet paniyaram
Rava burfi
Banana sheera
Eggless banana pancakes

How to make Whole wheat flour sweet appam

1. Heat half cup water in a pan. Switch off and add grated jaggery or karupatti. I used raw jaggery.

melt jaggery for sweet appam recipe

2. Stir and dissolve it completely.

jaggery syrup to make wheat flour appam

3. This is the ripe banana I used. It weighed about 110 grams (with skin on) and was 6 inches long. We are adding banana only to enhance the sweet flavor. Using too much banana may make them very dense, so giving you more details about size and weight. You can reduce the quantity of banana.

medium sized banana for paniyaram

4. Mash the banana very well.

mashed banana for instant sweet paniyaram

5. Filter the jaggery syrup.

Filter the jaggery syrup
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6. Add coconut and cardamom powder.

Add coconut

7. Add rice flour and wheat flour. Mix very well and make a thick batter using more water as needed.

Add rice flour

8. Make sure the batter is of thick but pouring consistency and has to be lump free. Whisk very well for a minute.

consistency of wheat flour appam batter
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9. Grease your paniyaram pan very well. Add ghee as desired and heat it.

greased pan to make wheat flour sweet paniyaram

10. Fill the moulds upto 3/4 level with batter.

Fill the moulds with batter

11. Cover and cook for few minutes. Check if the base if firm and has been cooked to golden. Then flip them with a skewer, chop stick or wooden spoon and cook until completely cooked or the edges turn brown.

Cover and cook

12. You can flip them again to make them slightly crisp.

flip them

Serve sweet paniyaram hot or cold as desired.

wheat flour appam recipe
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Instant sweet paniyaram recipe (whole wheat appam)

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Instant sweet paniyaram

Instant sweet paniyaram made with whole wheat flour, jaggery and coconut.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings6
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup whole wheat flour / atta
  • 1 banana medium sized or 2 small bananas – 110 grams
  • 2 tbsps rice flour (can be replaced with semolina)
  • 2 tbsps coconut grated
  • ½ cup jaggery grated, or karupatti or palm jaggery
  • ½ cup water to melt jaggery
  • pinch soda (skip if making for naivedyam)
  • 2 pinches cardamom powder / elaichi
  • water as needed for batter
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Instructions

Preparation

  • Dissolve jaggery in half cup slightly hot water. Set aside.
  • Mash the banana very well in a bowl. Filter the jaggery to the mashed banana.
  • Add coconut.
  • Add flours and then soda.
  • Mix well using more water as needed to make a batter of thick pouring consistency. (refer the picture). Do not add too much water. The batter must be free from lumps.

Making whole wheat flour sweet appam

  • Grease paniyaram pan with ghee and add ghee in each of the moulds. When the ghee turns hot, pour batter with a tbsp to fill 3/4 of the mould.
  • When the base sets and turns lightly golden to brown, flip them with a skewer or wooden spoon.
  • Cook until the other side too cooks and the edges turn golden.
  • Make sweet paniyaram or sweet appam in batches. Serve hot or cold.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Instant sweet paniyaram
Amount Per Serving
Calories 242 Calories from Fat 9
% Daily Value*
Fat 1g2%
Potassium 148mg4%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 36g40%
Protein 3g6%
Vitamin A 15IU0%
Vitamin C 1.7mg2%
Calcium 18mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Chandini says

    April 23, 2020

    Can the batter be stored for a day?

    Reply
    • swasthi says

      April 23, 2020

      I haven’t tried it should be okay if refrigerated

      Reply
  3. Sharmila says

    July 26, 2019

    Yummy!! Your mould rawa looks different… Have u placed it over a pan?

    Reply
    • swasthi says

      July 26, 2019

      Thanks Sharmila,
      No I have kept it on the glass stovetop in my kitchen.

      Reply
  4. Gayathri says

    April 14, 2019

    Where did you get your paniyaram kal? The paniyaram looks delicious!!

    Reply
    • swasthi says

      April 15, 2019

      Hi Gayathri
      Thank you. I bought it locally here in Singapore.

      Reply
    • Vaidegij Jagaraj says

      July 2, 2020

      Can Banana be skipped?

      Reply
  5. Tanja Fernandez says

    January 14, 2019

    you have mentioned jaggery twice. so 1/2 cup + 1/2 cup??

    Reply
    • swasthi says

      January 14, 2019

      Hi Tanja
      Thanks for the mention. It is 1/2 cup jaggery and 1/2 cup water to melt jaggery. I will correct it

      Reply
  6. Nikki says

    December 5, 2017

    5 stars
    Thank you so much for this delicious recipe….. By the way what is Idli rava.? In my area no grocer keep this….. Can we replace it with arwa chaawal or usnaa chaawal….. Pls suggest

    Reply
    • swasthi says

      December 5, 2017

      Welcome Nikki
      Idli rava is suji made of idli rice i.e short grain parboiled rice. Usna chawal is parboiled rice but it can be short grain or long grain. Usually long grain usna chawal doesn’t make good idli and dosas. But you didn’t mention for which recipe you want to use.

      Reply
  7. deepa says

    April 13, 2017

    5 stars
    may i know where you bought this paniyaram kal(paniyaram tava)?

    Reply
    • swasthi says

      April 13, 2017

      Hi Deepa
      I bought in Takashimaya Singapore.
      Made by Japanese Brand – Iwachu,
      Made of cast iron & very heavy than the regular paniyaram kal we get in India.
      Hope these help

      Reply
      • deepa says

        April 13, 2017

        is it possible to get the pan in India,if yes how?

        Reply
        • swasthi says

          April 14, 2017

          I am not sure Deepa. Actually I would not suggest anyone to buy that as it is very heavy to handle. You can try to order online

          Reply

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