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.


sweet paniyaram recipe

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.

fermented thick idli 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.

grated or powdered jaggery

3. Add ¼ cup grated coconut.

grated coconut

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

green cardamom powder

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.

rice flour

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

batter consistency must be thick

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.

Grease paniyaram pan

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

Fill the batter

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.

Cover and cook

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.

add few drops of oil

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

Cook

Serve sweet paniyaram hot or warm.

sweet paniyaram

More Breakfast recipes
Adai recipe
Rava uttapam
Vada recipe

Recipe Card

Sweet Paniyaram (Bellam Ponganalu)

Easy sweet paniyaram made in Aebleskiver pan using fermented lentil rice batter. These can be served as breakfast or snack.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings24
AuthorSwasthi

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)

Nutrition Facts
Sweet Paniyaram (Bellam Ponganalu)
Amount Per Serving
Calories 64
% Daily Value*
Sodium 1mg0%
Potassium 2mg0%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin C 0.7mg1%
Calcium 11mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

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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.

Oh thanks for clarifying. Simply love your recipes. All your recipes come perfect for me. Have recommended your blog to my friends too

5 stars
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😂

5 stars
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.

5 stars
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.

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

Blessings.

5 stars
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 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 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

5 stars
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

5 stars
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