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Nutrition
Banana Paniyaram
This versatile vegan snack is known for its many variations – from sweet to savoury. This version is healthy and sweet and can be consumed for breakfast.
Known by a variety of names in the southern peninsula such as kuzhi paniyaram, paniyaram, paddu, guliyappa, and appe, this round, Indian dish is traditionally made of black lentils and rice. The banana used in this recipe ups the potassium quotient, while the jaggery helps boost immunity and is a healthier alternative to processed sugar.
Banana Paniyaram - Full Recipe
6
serves
156
K calories
5
minutes
3/10
simplicity
Easy Steps
01Mash the banana in a bowl. Sprinkle in the jaggery and mix till combined.
02Pour the milk and 1 tablespoon of ghee or coconut oil into the bowl.
03In the same bowl, add the dry ingredients – whole wheat flour, rice flour, baking powder, cardamom powder and salt. Mix until combined. Ensure that the mixture is the same consistency of dosa or pancake batter.
04Rub the extra ghee or coconut oil in a paniyaram chatti or pan and place on medium flame.
- Banana: 1 approx. 85 g
- Jaggery: 45g
- Whole wheat flour: 3/4 cup
- Brown rice flour: 1/4 cup
- Baking powder: 1 1/2 tsp
- Cardamom powder: 1 pinch
- Salt as per taste
- Coconut oil or ghee:1 1/2 tbsp
- Coconut milk: 3/4 cup
*Note: You can also use the cream of the freshly squeezed coconut milk.
When warm, pour in the batter till each paniyaram mould is a quarter full.
06Cover with a lid and cook for a few mins until the batter solidifies and becomes golden brown.
07Once solid, turn each paniyaram over, so that the other side can cook as well. Once done, remove and place in a serving dish. Enjoy while it’s warm!
Nutritive Value
- Carbohydrates: 24.5g
- Protein: 5.5g
- Fat: 9.8g
- Fibre: 3g
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