Sweet paniyaram recipe with dates and coconut
This sweet rava paniyaram recipe with dates and coconut is from South India. A perfect breakfast for busy mornings, it can also be enjoyed as a snack and packed in the tiffin box.
Servings 24 paniyarams
Calories 64kcal
Ingredients
- 1 cup semolina
- ½ cup yogurt vegan/ dairy
- ¾ cup milk vegan/ dairy
- ½ cup grated coconut
- ½ cup chopped dates
- ¼ cup chopped nuts
- 1 tbsp sugar adjust as per taste
- ½ teaspoon green cardamom powder
- ½ teaspoon baking soda
- A pinch of salt
- ½ teaspoon Oil to grease the molds
Instructions
- Put all the ingredients except oil in a large bowl and mix.
- Grease the paniyaram mold with little oil and fill every cavity of the paniyaram pan with some batter.
- Cover the pan and cook for 4-5 minutes on medium flame or until the top side dries completely and the bottom side turns golden brown. Flip the balls, cover the pan again and re-cook for another 3-4 minutes or until the other side also turns golden brown.
- Take out in a bowl. Drizzle some honey or maple syrup and enjoy!
Notes
- Adding sugar is optional. Based on taste preference, it can either be skipped or replaced with another sweetener like honey or jaggery.
- Instead of semolina, whole wheat flour can also be used.
Nutrition
Calories: 64kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Calcium: 20mg | Iron: 1mg