Ingredients:
- Idli batter – 1 cup
- Jaggery syrup – 2-3 tblsp (or)
- Jaggery – ¼ cup
- Water – 2 tblsp
- Cardamom powder – a generous pinch
- Oil/ghee – to deep fry
Procedure:
- In a sauce pan, add ¼ cup of jaggery along with 2-3 tblsp of water. Bring it to boil and turn off the flame prior to soft ball consistency. (Thick syrup consistency). Cool completely
- Meanwhile heat some oil to deep fry
- Take about a cup of idli batter and add about 2-3 tblsp of jaggery syrup along with a generous pinch and mix the batter gently.
- Pour about a small ladle full of batter at a time in the center of the pan on a low-medium flame.
- Within a sec, the paniyaram will float and turn it gently with wooden skewer or small spoon and cook it further
- Once the sizzle sounds off, take the paniyaram and place it over paper towel to take out the excess oil.
- Quick, easy, super-delicious “INSTANT PANIYARAM” is ready to serve.
NOTE/TIP:
- The jaggery syrup should be at room temperature.
- Always use fresh IDLI Batter for more texture.
