Karupatti paniyaram recipe, Easy palm jaggery paniyaram

Karupatti paniyaram, palm jaggery paniyaram recipe. Super easy to prepare, made in appe pan/ paniyaram pan. With quick video and detailed step by step pictures.

Karupatti paniyaram is a sweet paniyaram made with palm jaggery. Palm jaggery is healthier sweetener and has a unique flavour too. It looks similar to the regular jaggery but darker in colour and different in flavour. Many people don’t like its colour and smell, but we have to see the health benefits. It has various health benefits.

As a kid, my mom used to make paniyaram with karupatti many times and I have enjoyed this. Last time when I went for grocery shopping, Vj asked me to buy this and make paniyaram. I have many times seen this karupatti and bought too few times, but never thought Vj would like it. So, when he asked, I made it happily as I love paniyarams. Vj doesn’t like it as a breakfast or dinner, but he like is as a snack. I make it same way as my sweet paniyaram except I replace jaggery with karupatti, but wanted to try it out with little raw rice as I saw here.

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Karupatti paniyaram recipe

Karupatti paniyaram, palm jaggery paniyaram recipe. Super easy & healthy method made in appe pan/ paniyaram pan. Full quick video, detailed step by step post.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Soaking time & resting time 6 hours

Total Time 6 hours 30 minutes

Servings 30

Cup measurements

Ingredients

• ¼ cup Palm jaggery / Karupatti powdered & measured heaped
• ½ cup Raw rice
• ½ cup Idli rice
• ¼ cup Urad dal
• 1 tsp Toor dal
• ¼ tsp Fenugreek /Methi seeds
• 1 Cardamom
• Cooking soda
• Salt as needed
• Ghee or sesame oil for greasing

Instructions

• First wash and soak rice, urad dal, methi, toor dal for 3 hours.
• Grind it with very little water to a smooth batter. I used my mixie as it is very less quantity, you can use your wet grinder too.
• Powder the palm jaggery (karupatti).
• Transfer the batter to mixing  bowl, add palm jaggery, salt (little is enougand keep aside for 3 hours minimum. Mix well to dissolve karupatti jaggery after 3 hrs.
• Before making the paniyaram, add cooking soda, powdered cardamom to it. Mix well.
• Heat paniyaram pan, grease with ghee and pour the batter upto 3/4th of the shallow. Cook covered in medium flame for 2 minutes. Flip and cook for another minute or until golden. Add more ghee if desired.

Video

Notes

• I do not like to ferment my sweet paniyaram batter, I just leave it stand for 3 hours. So I add cooking soda for easy cooking as well as softness. It gives slight porous texture too. You can skip and try.
• Banana can be added. Mash 1/2 ripen banana and mix with the batter. This gives extra softness. You can reduce urad dal and add just 2 or 3 tbsp in that case.
• Adding salt gives well balanced taste paniyarams. I almost add half the salt as I add it to the savoury version.
• Increase the amount of palm jaggery as per your requirement.
• For vegan version, replace ghee with sesame oil.

Karupatti paniyaram method:

1. 1. First wash and soak rice, urad dal, methi, toor dal for 3 hours.
   2. Grind it with very little water to a smooth batter. I used my mixie as it is very less quantity, you can use your wet grinder too.
   3. Powder the palm jaggery (karupatti).
   4. Transfer the batter to mixing  bowl, add palm jaggery, salt (little is enough) and keep aside for 3 hours minimum. Mix well to dissolve karupatti jaggery after 3 hrs.
   5. Before making the paniyaram, add cooking soda, powdered cardamom to it. Mix well.
   6. Heat paniyaram pan, grease with ghee and pour the batter upto 3/4th of the shallow. Cook covered in medium flame for 2 minutes. Flip and cook for another minute or until golden. Add more ghee if desired.

Serve hot. Can be had as evening tiffin or as a part of breakfast or dinner as you have seen in my brunch menu idea.