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.
Karupatti paniyaram recipe
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 ¾th 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 ½ 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:
-
- 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 enough) and 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 ¾th 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.
- First wash and soak rice, urad dal, methi, toor dal for 3 hours.
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.
Even we forgot doing this in tamilnadu. How can you make all these in Singapore? My god.. Really I should appreciate you. Your family members are very lucky:)
🙂
Going to try this today
Can we use the same batter for making the savory version instead of the idli batter ?
Sure 🙂
Thank you . So We need to double the ratio and divide the batter into two and make savory and sweet version ?
Yes
You made me to remember the taste of this paniyaram after long time.. Good one
Thank you for sharing all recipes….
Hi,
i dont have paniyaram pan.Can i make idli or dosa using the same batter?
Thnx
yummm…will try this for sure..
kavitha sivakumar.
Hi there, can you make it with sona masoori rice? I don't have idli rice. Thanks!
Can we keep the batter in fridge and use it next day?because if we wanted to serve guests we can't prepare it immediately.
Sure, you can do that.
You can deep fry in oil too
Sure
Thank u rakd
Can we add karupatti while making paniyaram..
Yes you can do that
Can we add coconut while grinding?
Hi where did u buy this palm jaggery in Singapore.Last time which I brought is not good.Please provide shop name
I got this from Mustafa centre. Same is not available these days.
Hi,
Will this be crispy? I generally like crispy paniyarams & just make it with soaked raw rice.
Hi. I have an unrelated question. How to know the karupatti we got is good or not? I googled it but not clear. Mine looks brown and breaks by hand. But has no aroma and tastes like normal jaggery
Source it from organic shop (small business) if possible. Or buy online and go for the organic ones. I too do not have any specific techniques 🙂