Banana Paniyaram is a quick to do snack when you are craving for something sweet. It is spongy, sweet and light to bite. I have sweetened the batter with jaggery syrup, you can even use palm jaggery syrup for a more healthy alternative. For diabetics you can make it with sugarfree.
BANANA PANIYARAM RECIPE
Recipe Source - Own
Makes - 10-12 paniyarams
Ingredients
Over ripe bananas- 2 mashed
Jaggery syrup/ palm jaggery syrup - 1/2 cup
Sugar - 3 tbsp
Cardamom powder - 1/2 tsp (optional)
Milk - 2-3 tbsp (optional)
Maida - 1/4 cup
Wheat flour - 1/2 cup
Baking soda - 1/4 tsp
Broken cashew - 2 tbsp, chopped
Grated coconut - 3 tbsp
Coconut oil / Ghee - to grease paniyaram molds ( as required)
Method
- In a wide bowl add all the dry ingredients - wheat flour, maida, baking soda, salt, sugar mix well and set aside
- In another bowl mash the over-riped bananas, add the jaggery syrup, mix well, shredded coconut, nuts and if adding milk you can add now. To this add the dry ingredients, combine until well even
- On the stove heat the panniyaram pan and once its nice and hot reduce the temperature to medium-low, grease with coconut oil/ ghee and using a laddle pour the batter on the moulds.
- Let it cook for 3-4 minutes on one side and using a fork flip the other side and let it cook further for 3 minutes until evenly cooked. You can drizzle more oil/ghee if required
- Once you complete the same process for the entire batter, switch off
Serve warm
Cooks Wisdom
- You can use jagger/palm jaggery/ sugar to sweeten this paniyaram. Personally I love to use more jaggery and a little sugar for a sweet taste
- Adding coconut is optional, I used coconut oil to fry these paniyaram you can go ahead and use ghee
- Make sure that the bananas are super ripe for a great tasting paniyaram
- Alternatively you can deep-fry the batter to get Pazham Appam
