Seeni paniyaram recipe a delicious paniyaram you can make for Diwali
Seeni paniyaram recipe with step by step pictures and video.I had been eyeing this seeni paniyaram ever since I saw this in my chettinad cookbook and to add on my cousin had sent a pic of it few months back and I was very tempted.
As Diwali is round the corner thought to try and post it.Trust me this is the first time I am trying and it turned out so so good.Last year I made kandharappam so this year thought to try this.
We all loved it so much that the plate was empty in few mins.I had a plan to share it with my neighbours but as kids loved it so much, thought I will reserve it for them.I am sure to make this again to share with neighbours,also mittu has already demanded to make it again that too the moment she tasted one 🙂
I always love trying traditional recipes and the chettinad cookbook my athai gifted me years back is one that I treasure in my cookbook collection.I hope and recommend you to try this and am sure you will thank me later.
Variations:
- You can replace white sugar with cane sugar but not really of the outcome.Will update here if I try it with canesugar or jaggery.
- If using cane sugar or jaggery use organic which is free from impurities.
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Seeni paniyaram recipe
Ingredients
- 1 cup raw rice
- 1 heaped tbsp sago
- 1/4 cup coconut
- 1/2 cup sugar
- 2 small cardamom
- a pinch salt
- water as needed
- oil for frying
Instructions
-
To a mixing bowl - soak rice and sago together for 2-3 hrs.
-
Then rinse it well, drain water completely.Add 1/4 cup water grind it slightly coarse.
-
now add coconut,sugar, cardamom and grind until smooth.After adding sugar the mixture turns runny so do not add more water.
-
Transfer batter to a mixing bowl add required salt, mix it well.It should be od dosa batter consistency.
-
Heat oil in a kadai - Use a deep curved laddle, take a laddle full and add to hot oil.It will slowly raise up by itself, splash oil over it.
-
Flip over and cook until golden on the edges.Repeat to finish.
-
The paniyaram is crisp at the edges and soft in the center.
Notes
- Fill kadai with enough oil for the paniyarams to immerse fully only then it will puff up well.
- I used my small kadai as only one paniyaram can be made at a time.
- Do not add more water while grinding as after adding sugar it makes the mixture runny so add accordingly.
- The main trick is to get the batter consistency right so be very careful while adding water.
How to make seeni paniyaram recipe:
- To a mixing bowl – soak rice and sago together for 2-3 hrs.
- Then rinse it well, drain water completely.Add 1/4 cup water grind it slightly coarse.
- Now add coconut,sugar, cardamom and grind until smooth.After adding sugar the mixture turns runny so do not add more water.
- Transfer batter to a mixing bowl add required salt, mix it well.It should be od dosa batter consistency.
- Heat oil in a kadai – Use a deep curved laddle, take a laddle full and add to hot oil.It will slowly raise up by itself, splash oil over it.
- Flip over and cook until golden on the edges.Repeat to finish.
The paniyaram is crisp at the edges and soft in the center.
My tips while making seeni paniyaram:
- Fill kadai with enough oil for the paniyarams to immerse fully only then it will puff up well.
- I used my small kadai as only one paniyaram can be made at a time.
- Do not add more water while grinding as after adding sugar it makes the mixture runny so add accordingly.
- The main trick is to get the batter consistency right so be very careful while adding water.
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