- Wheat flour - 1 cup
- Sugar - 1/4 cup
- Cardamom - 2
- Banana - 1 (I used morris type)
- Coconut grated - 1 tbsp
- Salt - 1/4 spoon
- Water - 1/2 cup
- Baking soda - a pinch
- Add wheat flour, grated coconut, baking soda, salt and sugar and mix them well.
- Slowly add 1/2 cup of water and let the sugar dissolve completely in this mixture.
- Heat paniyaram pan in medium flame and pour 2 drops of oil on each paniyaram hole.
- Pour a laddle of batter on each hole (say 3/4th of each hole).
- Keep the paniyaram pan closed for 2 mins, just open and touch the sides of each paniyaram. This is to ensure the paniyaram is cooking well on the sides.
- You can see some small holes appearing on the top on each paniyaram. Now its time to flip on the other side and close the lid and let it cook completely.
- Serve with coconut chutney or mint chutney
My 2 cents
- Sometimes I add a tbsp of cooked rice also. Grind rice in mixie by adding little water. If you add rice, then there is no need to add baking soda as the cooked rice has the natural yeast on it. The paniyaram will be very puffy when you add rice.
- You can substitute jaggery for sugar.
- Adjust sugar level according to your taste.