Sweet Paniyaram (Bellam Ponganalu)

Easy sweet paniyaram made in Aebleskiver pan using fermented lentil rice batter. These can be served as breakfast or snack.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time5

Cook Time15

Total Time20

Servings24

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)

Prep up: 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 the batter: Mix all the ingredients together to a thick batter.
Make sweet paniyaram: Grease the paniyaram pan and add few drops of oil/ghee in all the cavities. Heat up well until hot. Turn the flame to medium and fill ¾ of each cavity. Cover with a lid and cook.
When the base is set and firm, flip them to the other side with a skewer and cook until crisp & cooked thru. Poke a skewer or a fork to see if it is cooked inside. Serve sweet paniyaram hot or cold.