Aval Paniyaram

For this week CCC, I chose a recipe from Mallika Badrinath's cook book.This paniyaram is an instant version and doesn't need any fermentation.I make this paniyaran often for Friday prasadham for pooja.All you need is just soak the aval/rice flakes and rice for 2 hours,grind it and mix along with  jaggery or sugar.Lets move on to the recipe........................

Basic Information

Soaking Time ~ 2 hours
Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Makes ~ 30-35


Raw rice/pacharisi1cup
Rice flakes/aval1/2cup
Baking soda1/8tsp

  • Soak the rice and rice flakes separately for 2 hours,grind it togethter with a pinch of salt and cardamom to paste.
  • Finally add the grated jaggery or sugar and blend it for a minute.Transfer it to a bowl,to this add the baking soda and mix it well.
  • Heat a Paniyaram pan with 1/4-1/2 tsp of ghee in each hole,pour the batter till 3/4 th and cook it in a medium flame till it becomes golden.
  • Flip it to the other side and cook it for a minute.
  • Aval Paniyaram is ready.
  • Serve it warm.

  • Here I used dark brown sugar,so I grind it along with the rice.If you feel the jaggery has lot of impurities,make a syrup with little water,drain it and add to the mixture.
  • Making it in the ghee gives a nice flavor and taste,so try to use ghee for this one.
  • Cooking it in a medium is very important to get the even coloring.

This recipe is off to Cook Book Challenge #3 December week 3 and Lets Brunch on Sundays event started by Veena and Priya.


Never tried adding aval to paniyaram - should try it soon

lovely recipe... love the use of aval..

Very tempting and delicious paniyaram aks... Its interesting n my favorite... Super presentation...

What a sinful looking bowl Nalini..very good..

Very soft and delicious looking paniyaram, thanks for this easy sweet paniyaram...will try it for sure!

Lovely clicks, Nalini! Your paniyarams look beautiful! Does the addition of Aval make the Paniyarams extra soft? :)

Those paniyarams look so fluffy and delicious.

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