- Raw rice flour - 2 cups
- Palm sugar ( Panai Vellam)/Karuppati - 1 cup or as per your taste
- Cumin seeds - 1 tea spoon
- Ripe banana - 1
- Shallots(Sambar vengaayam) - 3
- Oil - for deep frying
Put palm sugar in a vessel, add half cup water and bring to boil. When it starts boiling, remove from stove and strain it so that any mud and dust will be removed.
Grind shallots and cumin seeds, mash the banana and add it to the rice flour.
Now add palm sugar syrup to the rice flour and mix well. The consistency of the batter should be as the Idli batter. Keep it aside for an hour.
Heat the pan and add the oil for deep frying. Once done take a ladle of batter and pour it in the hot oil. Fry till it become golden brown and remove it from the oil and place it in a kitchen towel.
Paniyaram is ready to serve.