Crispy from outside and soft interior. Sweet paniyaram is a popular sweet down south especially in the parts of Kerala. It is prepared from idli batter, adding jaggery and coconut. Deep fried or shallow fried in a paddu maker, eaten hot as such or with chutney.

This serves as a healthy alternative to commercially available sweets which are laden with palm oil and refined sugar. Can be made from left over idli batter and does not require much time to prepare.

Nutritional benefit: Idli batter has a good mix of both cereal and pulse making is a good source of protein. Addition of coconut and jaggery gives the dish a boost in the energy content and also makes it a good source of MUFA and minerals like iron and potassium.

It is a wonderful snack or can serve as a lunch box item for kids and adults alike.

Ingredients:

• Idli batter – 1 cup
• Jaggery powder – ¼ cup
• Over ripe banana – 1, big
• Cardamom powder – 1 tsp
• Fresh coconut – ¼ cup
• Ghee – for shallow frying

Method:

• In a mixer grinder, add coconut, banana chopped, jaggery and cardamom powder. Grind till smooth.
• Put this mixture in the idli batter and mix well. Jaggery can be added according to the sweetness desired.
• Heat the paddu pan, add a few drops of ghee into each mold. Add a small spoonful of the sweet batter. Cover and roast till crisp in the bottom.
• Turn and roast the other side too till brown.
• Serve hot.

Note: To make it more nutrient dense, dates paste can be added along with chopped nuts to the batter instead of jaggery. One can even make it chocolate flavored by adding cocoa powder instead of cardamom powder.

Nutrient profile per paniyaram

Energy – 110 kcal

Carbohydrates – 21 g

Total fat – 3 g

Protein – 1 g