Quinoa Sweet Paniyaram
A healthy Indian-style sweet paniyaram made with quinoa and rice, lightly sweetened with jaggery and flavoured with cardamom — perfect for breakfast or teatime snack.
Ingredients
Equipment
Method
- Soak the rice and quinoa separately in water for at least 4 hours. Drain before grinding.
- Grind the soaked rice and quinoa separately with a little water to make a smooth but thick batter. Do not make it too thin.
- In a small pan, dissolve jaggery in a little warm water and heat until it melts into syrup. Filter the syrup to remove impurities.
- Add the jaggery syrup, cardamom powder and salt into the batter. Mix well. The batter will become slightly thinner — this is fine for sweet paniyaram.
- Let the batter rest for about 15–20 minutes before cooking. This helps the flavours blend.
- Heat the paniyaram pan on medium heat. Grease each cavity with ghee or oil.
- Pour a spoonful of batter into each mould. Cook for 2–3 minutes until the bottom side turns light golden.
- Using a skewer or small spoon, gently flip each paniyaram to cook the other side. Add a little more ghee or oil if needed.
- Cook until both sides are golden brown and paniyarams are cooked through. Remove and serve hot.
Notes
You can substitute quinoa with other millets or oats if quinoa is not available. If batter becomes too thin after adding jaggery syrup, let it rest a bit longer — it will thicken slightly. Serve paniyaram warm for best taste.