Indian Recipes

Sweet Quinoa Paniyaram: Healthy South Indian Snack with Jaggery and Cardamom

Average Rating
No rating yet
My Rating:

Quinoa Sweet Paniyaram: A Traditional South Indian Delight

Looking for a unique twist on traditional South Indian snacks? Quinoa Sweet Paniyaram is a flavorful and nutritious alternative to the regular paniyaram, combining the goodness of quinoa with the rich taste of jaggery. This dish offers a perfect balance of textures and flavors, making it an ideal snack for both young and old. Whether you are craving something sweet or want a wholesome dish that can double up as breakfast or tea-time treat, Quinoa Sweet Paniyaram fits the bill. Let’s dive into this delicious, vegetarian recipe!


Ingredients:

Ingredient Quantity
Rice 1/2 cup
Quinoa 1/2 cup
Salt 1/2 teaspoon
Baking Soda 1 teaspoon
Jaggery (dissolved in water) 1 cup
Cardamom Powder (Elaichi) 1 teaspoon
Ghee (for cooking) As needed

Nutritional Information (per serving):

Nutrient Amount
Calories Approx. 150-180 kcal
Protein 3-4 g
Carbohydrates 35-40 g
Fat 5-7 g
Fiber 3-4 g
Sugar 12-15 g

Preparation Time:

  • 10 minutes

Cooking Time:

  • 40 minutes

Total Time:

  • 50 minutes

Servings:

  • 4 servings

Cuisine:

  • South Indian

Course:

  • Snack

Diet:

  • Vegetarian

Instructions:

To prepare the Quinoa Sweet Paniyaram, follow these simple steps that will yield a sweet, nutritious treat with a crispy exterior and soft, spongy interior:

  1. Soak the Rice and Quinoa: Start by soaking the rice and quinoa separately in enough water for at least 4 hours. This softens the grains and helps in grinding them into a smooth batter.

  2. Grind the Mixture: After soaking, drain the water from both the rice and quinoa. Grind them separately into a smooth batter, adding just enough water to achieve a thick consistency (it should not be runny). The batter must be slightly thicker than regular dosa or idli batter.

  3. Prepare Jaggery Syrup: In a small pan, add 1 cup of grated jaggery and 1 tablespoon of water. Heat the mixture on low flame, stirring occasionally, until the jaggery melts completely and forms a syrup. Once melted, strain the syrup through a fine sieve to remove any impurities or solid bits.

  4. Combine Syrup with Batter: Add the strained jaggery syrup to the prepared batter and mix thoroughly. Don’t be alarmed if the batter becomes slightly thinner at this stage — this is normal. The jaggery syrup will add a wonderful sweetness and depth of flavor to the dish.

  5. Add Flavors: To enhance the aroma and taste, add 1 teaspoon of cardamom powder (elaichi) and 1/2 teaspoon of salt into the batter. Mix well, and let the batter rest for about 15 to 20 minutes. This allows the ingredients to meld and the baking soda to activate, ensuring a fluffy texture when cooked.

  6. Cook the Paniyaram: Heat a paniyaram pan over medium heat. Once hot, add a small amount of ghee or oil into each depression (small round molds) of the pan. Carefully pour the prepared batter into each mold, filling them about 3/4th full.

  7. Cook the Paniyaram: Let the batter cook undisturbed for about 3-4 minutes or until the bottom side turns golden brown. Once done, use a skewer or fork to gently flip each paniyaram and cook the other side for another 3-4 minutes until both sides are evenly browned and crispy.

  8. Final Touch: If necessary, add more ghee or oil to the pan to ensure the paniyarams do not stick and cook evenly.

  9. Serve Hot: Once all the paniyarams are cooked to perfection, transfer them to a serving plate. Serve them hot, and enjoy this delightful snack with your favorite chutney or as is!


Tips:

  • Soaking time: The longer you soak the rice and quinoa, the easier it will be to grind the mixture to a smooth batter. If you’re short on time, try soaking for at least 2 hours as a minimum.
  • Sweetness level: You can adjust the amount of jaggery to your preferred sweetness level. Add more or less based on your taste.
  • Consistency of batter: If the batter becomes too thin after adding the jaggery syrup, you can adjust by adding a little more rice or quinoa flour to thicken it. Keep the batter consistency thick for the best results.
  • Cooking tips: If you don’t have a paniyaram pan, you can also cook these on a regular non-stick pan or griddle, but the traditional shape might not be achieved.

Why Quinoa Sweet Paniyaram?

This Quinoa Sweet Paniyaram recipe brings together the nutty flavor of quinoa with the traditional sweetness of jaggery, creating a healthier, gluten-free version of the classic South Indian snack. The added cardamom powder gives it an exotic aroma, and the soft, fluffy texture inside with a golden crisp outside makes this a delightful treat. Enjoy this wholesome, vegetarian snack that’s perfect for any time of day — as a breakfast dish, snack, or even a dessert!

Embrace the South Indian flavors with a modern twist, and share this recipe with family and friends for a nourishing, flavorful experience.

My Rating:

Loading spinner
Back to top button