Sweet Paniyaram are crispy, soft, fluffy and sweet dumplings or pancakes made from leftover idli batter or dosa batter. This recipe of Sweet Paniyaram is vegan and gluten free, and though sweet, it is best had as a snack.
Mix all the ingredients thoroughly. Heat the paniyaram pan on medium-low to medium heat. Add a few drops of oil in the moulds.
Now, add a spoonful of the batter till the mould is filled ¾ᵗʰ of its volume.
When the base is crisp and golden, gently and carefully turn over each sweet paniyaram. Cook the second side until crispy and golden.
Cook the dumplings till golden brown from all sides. Use up the entire batter this way by cooking the dumplings in batches.
Serve Sweet Paniyaram hot or warm.
If not serving immediately, keep them in a casserole so that they remain warm and soft.
Notes
The jaggery I use is organic jaggery powder and does not have impurities. If there are impurities, then just melt the jaggery with little water and filter it. Once the mixture cools down, add this to the idli batter.
If the batter becomes too thin, add some rice flour to thicken the consistency.
Instead of jaggery you can also use sugar. Adjust the sugar or jaggery according to the sweetness you prefer in the sweet paniyaram.