This is a South Indian sweet. Can be made with/without banana.  I have never tried making them without banana. Adding banana  is a good twist. My mom and my aunts also include banana to the Paniyaram`s.


  • Sooji / Cream of wheat- 1 cup
  • Maida(All purpose flour) – 1/4 cup+2 Tbsps
  • Banana -1
  • Sugar – 1/2 cup
  • Baking soda – 3 pinches
  • Cardamom powder – 3 pinches
  • Oil- for deep frying

Paniyaram (2)

Paniyaram (4)


  • Soak Sooji in water for 3 hours.
  • Without disturbing the sooji, drain the water from the soaked sooji by simply pouring the water out.Make sure that the sooji does not flow with the water.Keep repeating this till almost all the water drains out.Add the all purpose flour,cardamom,baking soda,sugar and banana(smash the banana with a fork ) to the sooji.
  • Mix well.The batter should be thick (similar to methu vadai batter).If the batter is watery,you can add some more all purpose flour to it.Check the sweetness.The sweetness of the paniyaram will reduce when fried in oil.
  • Heat oil in a pan for deep frying.Test if the oil is hot enough by dropping a small amount of batter to it.It should rise up slowly but must not turn brown quickly.Reduce heat if necessary.Use a ladle (kuzhi karandi) to pour the batter into the oil.Remember to cook on low flame.
  • The paniyaram`s should turn golden brown or light brown slowly ,else the inside of the paniyaram will be uncooked.
  • When the paniyaram turns brown (do not let it burn), remove and drain them on a paper towel.


Remember to drain the water almost completely from the soaked  sooji before mixing the ingredients.

Never add extra water while mixing.Too much of water will ruin the batter and the paniyaram`s will drink a lot a oil.


3 thoughts on “Paniyaram

  1. Dr.T.Rajarathna says:

    I totally agree with you. This used to be the snack on many an evening back at home. No extra efforts but its such a delicacy!

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