Sweet Paniyaram (Bellam Ponganalu)
By Swasthi on August 5, 2022, Comments, Jump to Recipe
Sweet paniyaram recipe – South Indian breakfast or snack recipe. Paniyaram can be sweet or savory, sharing the sweet version made with idli dosa batter. To make these, fermented lentil rice batter is cooked in a special pan known as paniyaram pan or Aebleskiver pan. Though the traditional recipe is made using fermented rice lentil batter, there are also instant and quick recipes like this Sweet instant appam using wheat flour, rava and maida.

The recipe I am sharing is just one of the many quick methods to make sweet paniyaram. If you have fermented idli or dosa batter, then you are good to go with this recipe.
This time I have used idli batter, you can also use thick dosa batter. Runny or thin batter is not suitable to make sweet paniyaram.
These will be loved by kids and go well in the school box or can be had after school too. If packing in the box, be sure not to use sour batter. This recipe makes about 24 medium sized sweet paniyaram.
How to Make Sweet Paniyaram (Stepwise Photos)
Prepare the Batter
1. I used 2 cups of fermented thick idli batter which was prepared in 1:2 ratio (dal:idli rava). You can use idli or dosa batter made with any ratio of dal, lentil, poha and methi. Do not use sour or thin batter.

2. Add ¼ cup grated or powdered jaggery. You can also use 2 tbsps more if your batter is thick enough. I have used thickened jaggery syrup made from raw jaggery. Note that thin jaggery syrup cannot be used here. You can also use palm jaggery, coconut palm sugar or sugar or raw jaggery. Make sure your jaggery is free from stones and debris.

3. Add ¼ cup grated coconut.

4. Add 2 generous pinches of green cardamom powder. Mix well.

5. If your batter turns thin or your batter is made of only 1:2 (dal:rice) ratio, then add 2 to 4 tbsp rice flour. I used 4 tbsps rice flour. Adding too much rice flour can make them hard, use only as needed. Using rice flour helps to make them crisp.

6. Mix well. The batter consistency must be thick but of pouring consistency like shown in the picture.

Cook Sweet Paniyaram
7. Grease your paniyaram pan well and add few drops of oil/ ghee in each mould. Ghee tastes good if eating them right away.

8. When the pan turns hot, lower the flame to medium. Fill the batter upto ¾ of each mould.

9. Cover and cook on a medium heat. Due to the addition of jaggery they take time to cook. So it is good to cook on a medium heat.

10. When the base looks firm and cooked, flip them using a skewer, chop stick or a spoon. I prefer to add few drops of oil to each of them before flipping.

11. Cook them until they are done on the other side as well.

Serve sweet paniyaram hot or warm.

More Breakfast recipes
Adai recipe
Rava uttapam
Vada recipe
Recipe Card

Sweet Paniyaram (Bellam Ponganalu)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 cups idli batter thick / dosa batter
- ¼ cup jaggery grated or powdered , / brown sugar/ palm jaggery(can use 2 tbsp more)
- ¼ cup coconut grated, fresh
- 2 pinches elaichi or green cardamom powder
- 2 to 4 tbsp rice flour (use only if needed, refer step by step instructions)
- Ghee or oil as needed (tastes best with ghee)
Instructions
Preparation
- Make sure you use thick batter.
- Use clean grated or powdered jaggery free from dust and stones. If your jaggery is not clean, melt it with 1 to 2 tbsp water. Filter and boil until thick. Then cool it and use here.
Make Sweet Paniyaram
- Mix all the ingredients together to a thick batter.
- Grease the paniyaram pan and add few drops of oil in all the moulds. Heat up well.
- Turn the flame to medium and fill the moulds to ¾. Cover with a lid and cook.
- When the base is set, flip them to the other side and cook until done.
- Serve sweet paniyaram hot or cold.
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)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s 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. More about me
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Comments
Dear Swasthi mam, Can I make stuffed paniyaram with boorelu poornam?
Hi Mamatha,
Yes you can. I use the poornam boorelu batter.
Hi Swasti,
Just wanted to know if the idly batter should have salt or no. I usually add salt b4 fermenting the idly batter but I don’t add salt n dishes made using jaggery so am confused.
Hi Seema
Same here I add salt to the batter before fermenting and use the same salted batter here. If your batter is lightly salted, you won’t feel the salt after adding jaggery and coconut.
Oh thanks for clarifying. Simply love your recipes. All your recipes come perfect for me. Have recommended your blog to my friends too
Thank you so much Seema for recommending the blog to your friends.
🙂
Do you have an app? If no please do, I bet many would find it useful. If I want any recipe I use yours only now so app would be nice😂
Hi Seema
Thanks for following. Don’t have any plans for an app. I have been getting several requests time and again but don’t think I will be able to do it due to time and resource constraints.
Hello Ma’am,
Whenever, I want to cook something new or run out of ideas, I look up to this website because I find a lot of good Andhra recipes here. Thank you for explaining each and every step to the reader very clearly.
I don’t have the paniyaram pan. So, can I shallow fry or deep fry to make this sweet paniyaram recipe?
Thank you and My best wishes.
Hi Vasiya,
Thank you so much! You can make small pancakes on dosa pan. Not sure if deep frying will work. I haven’t tried it.
Thanks again!
Thank you Ma’am for your reply. This is a very good idea and I’ll try it today itself.
Thanking you once again for your thoughtful insights and my best wishes to you.
You are welcome!
Thanks much for the wishes
Thank you for this! I squished a banana to 1/4th of the batter and I wished I had done it in the beginning itself
You are welcome. We usually add banana to the wheat flour batter not to idli dosa batter. I think I should give it a try.
Blessings.
Thank you
Are your moulds non-sticky??? Bcs wen I made these…i was nt able to flip paniyaram as they got stuck in d mould…wat went wrong???
Hi Jincy
My paniyaram pan is a cast iron one. I do regular maintenance of greasing after every wash which gives a non stick like effect. Probably you will need to cook for longer on a little lower heat
Hi Swasthi, love your recipes! You make it look so easy with the
step by step pics. I’ve tried a number of them with great results. I live in Singapore too and would like to know where you got your paniyaram pan. Is it an iron cast one and induction compatible? Looking forward to hearing from you. Keep up the splendid job! Thanks
Aruna
Hi Aruna
You are welcome. Nice to know you. I bought this in Takashimaya. Yes it is a cast iron pan, non enameled and induction compatible one from a japanese brand called iwachu. But it is very heavy when compared to the Indian made cast iron paniyaram pans. I think you can give them a call first and find if it is in stock. You can also check in crate and barrel. Hope this helps.
🙂
Hi Swasthi, thanks so much for your prompt reply. Really appreciate it. Will definitely take a look when I go to Orchard road. Thanks again!
Your recipes look easy
Do you have them in a book form which I can buy
Hi Mary
Thanks for your interest. I have not made a cook book yet.
Hi,I saw your recepie for the sweet paniyaram, however can you share a recipe for the sweet paniyaram using wheat flour,?.
I also want to check with you if you are on Instagram?
Thanks in Advance
Kind Regards,
Preethi
Hi Preethi,
You are welcome. I am really too late in replying you.
Yes will share the recipe soon using wheat flour. I am on Instagram. You can check me here https://www.instagram.com/swasthisrecipes/. Thanks you. Have a lovely week ahead.
Hi, I tried your Paneer Butter Masala, It was very simple and delicious, I jus made it four days back and everyone at home appreciated me, I started cooking only after my marriage and its three years now, I dont cook greatly as my husband in abroad I dont get to cook much as Im at my mum’place, well after visiting your page I am very inspired and started to try some new recepies..Thanks a lot for the delicious recepies as ppl like me are benifited much..Keep up the good work.. God Bless
Hi Preethi
You are welcome. Pleased to know you.
So Glad to read your comment. Do try and happy cooking.
Thanks a ton for the wishes
🙂