- Wheat flour – 1 cup
- Suji/Semolina – 1 cup
- Ripe banana - 1 (or mashed banana ½ cup)
- Grated Jaggery – 1 cup
- Oil – for deep frying
Mix wheat flour, semolina and jaggery in a bowl.
Mash the banana. Add mashed banana to wheat flour mixture, mix well. Add ¼ cup of water and make a thick batter.
Keep the batter for few hours (about 4 to 6 hours) or overnight.
Heat a fry pan and add oil for deep frying. Once the oil is hot enough to fry add a spoonful of batter in the hot oil. Wait for the paniyaram to float in the oil. Once done turn it and cook until it becomes golden colour. (Fry the paniyaram in medium heat, if you cook in high heat inner part will be uncooked.)
Once done remove from the oil and place it in a kitchen towel. Repeat the same for the remaining batter.