Seeni Paniyaram is a chettinad special sweet made by frying rice, sago batter dollops that is blend with sugar & flavours. Seeni Paniyaram is commonly made in Chettinad during Diwali &special occasions. How to make Seeni Paniyaram is presented in this post with step by step pictures.
I had been eyeing this seeni paniyaram ever since I saw this in my chettinad cookbook and to add on my cousin had sent a pic of it few months back and I was very tempted. As Diwali is round the corner thought to try and post it.Trust me this is the first time I am trying and it turned out so so good.Last year I made kandharappam so this year thought to try this Chettinad delicacy.
Table of Contents
About Seeni Paniyaram
Seeni Paniyaram was loved ny all and the plate was empty in few mins. I had a plan to share it with my neighbours but as kids loved it so much, thought I will reserve it for them this time. I am sure to make this again to share with neighbours,also mittu has already demanded to make it again the moment she tasted one.
I always love trying traditional recipes and the chettinad cookbook my athai gifted me years back is one that I treasure in my cookbook collection.I hope and recommend you to try this and am sure you will thank me later.
Variations
- You can replace white sugar with cane sugar but not really sure of the outcome.Will update here if I try it with canesugar or jaggery.
- If using cane sugar or jaggery use organic which is free from impurities.
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📖 Recipe Card
Seeni Paniyaram | Chettinad Seeni Paniyaram
Ingredients
- 1 cup raw rice
- 1 heaped tablespoon sago
- 1/4 cup coconut
- 1/2 cup sugar
- 2 small cardamom
- a pinch salt
- water as needed
- oil for frying
Instructions
- To a mixing bowl - soak rice and sago together for 2-3 hrs.
- Then rinse it well, drain water completely. Add 1/4 cup water grind it slightly coarse.
- now add coconut,sugar, cardamom and grind until smooth.After adding sugar the mixture turns runny so do not add more water.
- Transfer batter to a mixing bowl add required salt, mix it well. It should be of dosa batter consistency.
- Heat oil in a kadai - Use a deep curved laddle, take a ladle full and add to hot oil.It will slowly raise up by itself, splash oil over it.
- Flip over and cook until golden on the edges. Repeat to finish.
- The paniyaram is crisp at the edges and soft in the center.
Video
Notes
- Fill kadai with enough oil for the paniyarams to immerse fully only then it will puff up well.
- I used my small kadai as only one paniyaram can be made at a time.
- Do not add more water while grinding as after adding sugar it makes the mixture runny so add accordingly.
- The main trick is to get the batter consistency right so be very careful while adding water.
How to make Seeni Paniyaram
- To a mixing bowl – soak rice and sago together for 2-3 hrs.
- Then rinse it well, drain water completely.Add 1/4 cup water grind it slightly coarse.
- Now add coconut,sugar, cardamom and grind until smooth.After adding sugar the mixture turns runny so do not add more water.
- Transfer batter to a mixing bowl add required salt, mix it well.It should be od dosa batter consistency.
- Heat oil in a kadai – Use a deep curved laddle, take a laddle full and add to hot oil.It will slowly raise up by itself, splash oil over it.
- Flip over and cook until golden on the edges.Repeat to finish.
The paniyaram is crisp at the edges and soft in the center.
Expert Tips
- Fill kadai with enough oil for the paniyarams to immerse fully only then it will puff up well.
- I used my small kadai as only one paniyaram can be made at a time.
- Do not add more water while grinding as after adding sugar it makes the mixture runny so add accordingly.
- The main trick is to get the batter consistency right so be very careful while adding water.
Varun Sharma
Seeni paniyaram recipe is so yummy, i’m loving it.
Rahul
I am loving seeni paniyaram recipe