Sweet Paniyaram Recipe

• Clean rice and soak with the fenugreek seeds and urad dal for 2 hours. Add cardamom, jaggery, and banana to the rice mixture and grind in the wet grinder. Add a minimal amount of water to keep the batter smooth. Set aside for some 3.5 hours to ferment.
• Add the chopped coconut to the batter before making the appams. Heat the paniyaram pan and add 2 tbsp ghee to each slot.
• Add the batter in every slot and cook over a low flame. Cook for a while and flip with a stick to ensure even cooking on either side.
• Remove from the pan once golden brown. Repeat the same steps for the remaining batter and add ghee for cooking each batch.

You could also use leftover idly batter in this sweet paniyaram recipe. Add some water to the fermented batter if it is too thick.

Trivia

Our sweet paniyaram recipe relies on lentils for its incredible flavor. Did you know that Aristophanes, the Greek playwright said lentil soup was the “sweetest of delicacies”? In fact, lentils have been used for quite a number of centuries now. They have even been found in Egyptian tombs that are nearly 4400 years old!

Marie Leszczynska, the wife of King Louis XV, popularized lentils among the members of the royal family in the 18th century so much so that they came to be called “the queen’s lentils”!

Interestingly enough, the word “lens” derives its origins from the Latin word for lentils!