Made with rice flour, banana, coconut and jaggery, they are sweet mini treats which taste amazing! Made during festivals in most Kerala homes, they taste great even when cold as they do when warm. They can be made in advance. They cook up in no time so that’s an advantage.

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Main ingredients Rice flour, Jaggery, Ghee, Chopped fresh coconut, Ripe bananas, Green cardamom powder, Dried ginger powder, Nutmeg powder, Baking soda
Cuisine Kerala
Course Snack
Prep time 2-2.5 hours
Cook time 40-45 minutes
Serve 4
Taste Sweet
Level of cooking Easy
Others Vegetarian


  • 2 cups rice flour
  • 1 cup chopped jaggery
  • 1 tablespoon ghee + for cooking
  • ¼ cup chopped fresh coconut
  • 2 ripe bananas
  • ½ teaspoon green cardamom powder
  • ½ teaspoon dried ginger powder
  • ¼ teaspoon nutmeg powder
  • ¼ teaspoon baking soda


  1. Heat a non-stick pan. Add jaggery, ½ cup water and cook till jaggery melts. 
  2. Heat ghee in another non-stick pan. Add coconut and sauté till golden brown.
  3. Peel the bananas, put them in a bowl and mash them with a fork.
  4. Add rice flour, green cardamom powder, dried ginger powder, nutmeg powder, baking soda, sauteed coconut pieces, jaggery syrup and mix well.
  5. Add 1¼ cups water and mix well to form a thick batter. Set aside for 1-2 hours.
  6. Heat ghee in a paniyaram pan and add a spoonful of mixture in each dent and cook on medium heat for 5-6 minutes. Turn them and cook on other side for 2-3 minutes more.
  7. Transfer them onto serving plates and serve hot.