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    Home » Recipes » Ganesh chaturthi recipes

    Karupatti paniyaram recipe, Easy palm jaggery paniyaram

    August 3, 2016 by Raks Anand 24 Comments / Jump to Recipe

    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.
    karupatti-paniyaram

    karupatti-paniyaram
    Print Pin
    5 from 1 vote

    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 teaspoon Toor dal
    • ¼ teaspoon Fenugreek /Methi seeds
    • 1 Cardamom
    • Cooking soda
    • Salt as needed
    • Ghee or sesame oil for greasing
    Prevent your screen from going dark

    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 tablespoon 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.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Karupatti paniyaram method:

     

      1. First wash and soak rice, urad dal, methi, toor dal for 3 hours.1-soak
      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.2-grind
      3. Powder the palm jaggery (karupatti).2-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.3-mix
      5. Before making the paniyaram, add cooking soda, powdered cardamom to it. Mix well.4-mix
      6. 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.5-ready

    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.
    karupatti-paniyaram-recipe

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    Reader Interactions

    Comments

    1. Kavitha Kumar

      August 03, 2016 at 11:07 am

      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:)

      Reply
    2. Raks anand

      August 03, 2016 at 11:54 am

      🙂

      Reply
    3. Naga

      August 04, 2016 at 12:41 am

      Going to try this today
      Can we use the same batter for making the savory version instead of the idli batter ?

      Reply
    4. Raks anand

      August 04, 2016 at 1:17 am

      Sure 🙂

      Reply
    5. Naga

      August 04, 2016 at 2:06 am

      Thank you . So We need to double the ratio and divide the batter into two and make savory and sweet version ?

      Reply
    6. Raks anand

      August 04, 2016 at 9:36 am

      Yes

      Reply
    7. Rama

      August 04, 2016 at 9:59 am

      You made me to remember the taste of this paniyaram after long time.. Good one

      Reply
    8. AswathiBabu

      August 04, 2016 at 3:21 pm

      Thank you for sharing all recipes....

      Reply
    9. my world

      August 05, 2016 at 1:02 am

      Hi,
      i dont have paniyaram pan.Can i make idli or dosa using the same batter?

      Thnx

      Reply
    10. kavitha sivakumar

      August 05, 2016 at 8:45 am

      yummm...will try this for sure..
      kavitha sivakumar.

      Reply
    11. Shruti Sudhindra

      August 21, 2016 at 9:55 am

      Hi there, can you make it with sona masoori rice? I don't have idli rice. Thanks!

      Reply
    12. Vidhya Subramanian

      January 16, 2017 at 1:04 pm

      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.

      Reply
    13. Raks anand

      January 16, 2017 at 1:08 pm

      Sure, you can do that.

      Reply
    14. Raks anand

      February 07, 2017 at 3:56 pm

      You can deep fry in oil too

      Reply
    15. Raks anand

      February 07, 2017 at 3:57 pm

      Sure

      Reply
    16. Masha Allah

      March 11, 2017 at 1:49 pm

      Thank u rakd

      Reply
    17. Ranjitha Sri

      March 21, 2017 at 4:01 pm

      Can we add karupatti while making paniyaram..

      Reply
    18. Raks anand

      March 21, 2017 at 4:05 pm

      Yes you can do that

      Reply
    19. salomy beula

      April 04, 2018 at 4:52 pm

      Can we add coconut while grinding?

      Reply
    20. Uma

      September 05, 2019 at 1:40 pm

      5 stars
      Hi where did u buy this palm jaggery in Singapore.Last time which I brought is not good.Please provide shop name

      Reply
      • Raks Anand

        September 05, 2019 at 5:18 pm

        I got this from Mustafa centre. Same is not available these days.

        Reply
    21. SV

      April 08, 2020 at 12:40 pm

      Hi,
      Will this be crispy? I generally like crispy paniyarams & just make it with soaked raw rice.

      Reply
    22. Jayashree

      December 02, 2020 at 3:44 pm

      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

      Reply
      • Raks Anand

        December 02, 2020 at 9:40 pm

        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 🙂

        Reply

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