Katti Paniyaram

A well-loved South Indian snack in its sweet form. This is a Sanjeev Kapoor exclusive recipe.

New Update
Katti Paniyaram

Main Ingredients Rice, Toor dal
Cuisine Kerala
Course Snacks and Starters
Prep Time 5-6 hour
Cook time 16-20 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Katti Paniyaram

  • 1 cup Rice soaked & drained
  • 2 tablespoons Toor dal soaked & drained
  • ½ cup Black grams split soaked & drained
  • 1 teaspoon Fenugreek seeds (methi dana) soaked & drained
  • ½ cup Jaggery (gur) grated
  • 3 tablespoons Scraped coconut
  • 3 tablespoons Ghee
  • 1 teaspoon Green cardamom powder
  • a pinch Salt
  • 1 teaspoon Baking powder


  1. Grind together rice, both the dals & fenugreek seeds with ¼ cup of water to a fine paste. Transfer into a bowl.
  2. Heat jaggery in a pan & melt on a low heat. Add to the batter.
  3. Add salt, cardamom powder, baking powder, coconut & mix well.
  4. Put the paniyaram pan on a heat, drizzle ghee on the moulds, add the batter. Cook on high heat till underside is caramelized, flip and cook on other side drizzling ghee.