Fluffy Gluten-Free Atta Paniyaram: Sweet & Savory South Indian Snack
20 minutes
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About Fluffy Gluten-Free Atta Paniyaram: Sweet & Savory South Indian Snack
Indulge in the delightful flavors of South India with this easy Gluten-Free Atta Paniyaram recipe! These melt-in-your-mouth pancakes are naturally gluten-free, thanks to a blend of atta (whole wheat flour) and rice flour. Sweetened with ripe bananas and jaggery, they offer a unique and satisfying taste that's perfect for breakfast, brunch, or a delightful afternoon snack.This recipe is a delightful fusion of health and tradition, ideal for those with dietary restrictions or anyone seeking a lighter, guilt-free treat. The addition of cooking soda creates irresistibly fluffy paniyarams, while cardamom adds a warm aromatic touch. Each bite is a journey to the heart of South Indian cuisine, offering a comforting and unforgettable experience.Prepare to be amazed by how simple it is to create these delicious and healthy paniyarams. Whether you're a seasoned cook or a beginner, this recipe is guaranteed to become a family favorite. Get ready to impress your loved ones with this unique and flavorful snack!
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour atta, gluten-free. ensure it's certified gluten-free if needed., whole
- 1/8 cup Rice Flour
- 1/2 tsp Baking Soda also known as cooking soda.
- 1/2 tsp Salt adjust to taste.
- 1/2 tsp Cardamom Powder elaichi powder, finely ground.
Wet Ingredients
For Frying
- 2-3 tbsp Oil coconut oil or vegetable oil, for frying.
Instructions
Prepare the Batter
- Combine the gluten-free atta, rice flour, jaggery, baking soda, salt, cardamom powder, and shredded coconut (if using) in a large mixing bowl.
- Whisk the dry ingredients together until well combined.
- Add the mashed banana and mix thoroughly.
- Gradually add water, mixing until you achieve a smooth, pourable batter, similar in consistency to idli batter. Let the batter rest for 10-15 minutes.
Cook the Paniyaram
- Heat the paniyaram pan or a non-stick skillet over medium-low heat. Add 1-2 tablespoons of oil to each well or section of the pan.
- Once the oil is hot, carefully pour a ladleful of batter into each well, filling about ¾ full.
- Cook for 2-3 minutes on the first side, or until the edges are set and the bottom is lightly golden brown.
- Carefully flip the paniyaram and cook for another 2-3 minutes on the other side, until cooked through and golden brown.
- Remove the cooked paniyaram from the pan and place them on a plate lined with absorbent paper to drain excess oil.
- Repeat with the remaining batter.
Serve
- Serve the paniyaram hot, as a snack or breakfast treat. They are delicious on their own or with a side of chutney or sambar.
Recipe Notes
Expert Tips for Perfect Paniyaram
- Don't overmix the batter: Overmixing can result in tough paniyaram. Gently mix until just combined.
- Adjust sweetness: If you prefer a less sweet paniyaram, reduce the amount of jaggery to your liking.
- Control the heat: Cook over medium-low heat to ensure the paniyaram cook evenly and don't burn.
- Experiment with flavors: Add other spices like cinnamon or nutmeg for a unique twist. You can also add chopped nuts or raisins to the batter.
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Recipe Nutrition
Calories: 396kcalCarbohydrates: 78gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 150mgPotassium: 92mgFiber: 9gSugar: 28gVitamin A: 12IUVitamin C: 2mgCalcium: 12mgIron: 3mg
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Ranjani Raj
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4 Comments
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Thanks for the inspiration! Looks tasty.
Absolutely mouthwatering! Thanks for sharing.
I’m excited to try this recipe!
Looks so delicious! Thanks for the recipe.