Sweet Paniyaram Recipe | Mutta Paniyaram Using Leftover Batter

Paniyaram is one of the popular dish of TamilNadu. This dish can be had as a breakfast or as an evening snack. Prepared in two different ways, sweet  and savory; known as Sweet Paniyaram and Khara Paniyaram respectively. The base ingredient is the idli batter. I usually prepare it with the left over idli batter. But, if the batter has become sour, I suggest to make the ‘Khara Paniyaram‘.

Usually both the recipes don’t require the use of egg. But, for a change, I tried adding it, and it came out well for Sweet Paniyaram. Found a bit difference, the no-egg version is very soft and spongy (it will mainly depend on the batter) and will melt in your mouth. While the egg version is little crunchy outside and soft inside and more spongy. Tastewise also, it was better. But, if you are not an egg lover, just avoid it.

 How to make Sweet paniyaram recipe:

1. Heat the paniyaram pan or unniappam pan. Pour a drop of oil in each of the pits.

2. Mix all the ingredients well. With the help of a ladle, fill each pits with the batter. Cover and cook. For the first round, it will take more time about 3-4 minutes to cook or until you see golden spots on the lower side. Will cook faster in later rounds within a minute or so. So, keep an eye.

3. Uncover and flip the sides with the help of a wooden stick or skewer. Cook it uncovered for another minute. Take it out in a serving bowl.

4. Pour another batch of batter and repeat the steps till you finish the batter. Serve warm with a cup of tea