Pin I had been eyeing this seeni paniyaram ever since I saw this in my chettinad cookbook and to add on my cousin had sent a pic of it few months back and I was very tempted. As Diwali is round the corner thought to try and post it.Trust me this is the first time I am trying and it turned out so so good.Last year I made kandharappam so this year thought to try this Chettinad delicacy.
About Seeni Paniyaram
Seeni Paniyaram was loved ny all and the plate was empty in few mins. I had a plan to share it with my neighbours but as kids loved it so much, thought I will reserve it for them this time. I am sure to make this again to share with neighbours,also mittu has already demanded to make it again the moment she tasted one. I always love trying traditional recipes and the chettinad cookbook my athai gifted me years back is one that I treasure in my cookbook collection.I hope and recommend you to try this and am sure you will thank me later.
Variations
You can replace white sugar with cane sugar but not really sure of the outcome.Will update here if I try it with canesugar or jaggery. If using cane sugar or jaggery use organic which is free from impurities.
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📖 Recipe Card
How to make Seeni Paniyaram
The paniyaram is crisp at the edges and soft in the center. Pin
Expert Tips
Fill kadai with enough oil for the paniyarams to immerse fully only then it will puff up well. I used my small kadai as only one paniyaram can be made at a time. Do not add more water while grinding as after adding sugar it makes the mixture runny so add accordingly. The main trick is to get the batter consistency right so be very careful while adding water.
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