Karupatti Paniyaram Recipe

Karupatti Paniyaram is a healthy, mild sweet paniyaram made by frying rice flour dollops that is blend with karupatti syrup. It has a healthy touch and it is usually prepared during festivals or special occasions at home. This paniyaram has the natural sweetness from karupatti and it has makes the taste different from the regular sweet paniyaram.

This sweet paniyaram takes some time and it needs little more effort to prepare, but the taste is really worth it. The outer part becomes slightly crisp while the inside stays soft. You can make this recipe when you have the urge to cook something traditional and homemade, mostly during weekends or festive days at home.

Jump to:

• About Karupatti Paniyaram
• Karupatti Paniyaram Ingredients
• How to make Karupatti Paniyaram Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Karupatti Paniyaram

Karupatti paniyaram is a traditional sweet which is made mainly using raw rice flour and palm jaggery. This recipe is commonly made in villages where people have used homemade rice flour and freshly prepared karupatti syrup. The flavor is very unique and it cannot be fully achieved when you use white sugar or normal jaggery.

The texture of this paniyaram has slightly crisp edges and soft at the center. Dry ginger powder and cardamom powder adds nice aroma and gentle warmth to the sweet. Since palm jaggery was used, the sweetness stays mild and it does not feels heavy to eat.

Traditionally, the dough has rested for many hours or it was kept overnight. This resting helps to improve the texture and overall taste of this recipe. After resting, you can loosen the batter with little water and syrup before frying. It can be deep fried or you have can make it in paniyaram pan, both the methods has gives good results.

I usually have prepare the rice flour and the karupatti syrup on the previous day itself. This makes the process more easier and it saves time on the next day. When you make this paniyaram at home, the kitchen gets filled with a nice palm jaggery smell.

Karupatti Paniyaram Ingredients

• Raw rice - I used homemade rice flour. You can try with readymade rice flour but can't guarantee on the authentic taste.
• Karupatti / palm jaggery - I used for sweetness. It gives deep flavor and color. There is no substitute for this in this recipe.
• Dry ginger powder - I added for mild spice. It balances the sweetness well. You can add little more if you like strong flavor.
• Cardamom powder - I add it for aroma. It gives that festival sweet smell and nice taste.
• Oil - I used it for frying. You can also use the panniyarampan with less oil. Use fresh oil for best taste. 

Why This Recipe Works

• This recipe uses traditional ingredients and simple method.
• This dish has natural sweetness and unique flavor.
• It has better texture and softness because of resting the dough.
• It has aroma from dry ginger cardamom, balances sweetness.
• You can either deep fry or use paniyaram pan according to your preference.

Similar Recipes

• Chola Paniyaram
• Karupatti pori urundai
• Paniyaram
• Vella Paniyaram
• Seeni paniyaram

How to make Karupatti Paniyaram Step by Step

1.Soak raw rice in water for atleast 2 hours. Drain water completely and rinse again.

2.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage. Then transfer this to a mixer.

3.Grind to a fine powder. Transfer to sieve. Sieve it well.

4.Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.

5.Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities.

6.Now take flour in a mixing bowl, add ¾th of the syrup little by little.

7.Mix well with a ladle, then gather to form a dough.Refrigerate it for a day, traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded. Now mix the dough.

8.Add around ¼ cup water, then remaining palm jaggery syrup.

9.Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.

10.Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.Slowly it will come up, he edges will fold inwards giving it a flowery edge.

11.Let it cook when its golden turn over and cook till reddish brown on both sides

12.Drain in tissue paper. Alternately you can even make in paniyaram pan.

Serve hot or warm.

Expert Tips

• Rice flour - I always prefer homemade rice flour for this recipe. Store bought flour may change the texture little.
• Resting time - I make sure to give enough resting time for dough. You can rest it overnight for best taste.
• Syrup - I let the syrup cool completely before adding.Hot syrup may spoil the texture.
• Batter consistency - I prefer the batter should not be very thick or runny. It should resemble dosa batter.
• Frying - I always fry them on medium flame so that paniyarams get cooked evenly.

Serving and Storage

Serve this dish hot or warm for best taste, it tastes good on its own and does not need any side dish. You can also have these with coconut or tomato chutney. You can store the leftover paniyarams for a day at room temperature.

FAQS

1.Can I skip resting dough?

Resting helps in better texture. If in hurry, rest for minimum 2 hours.

2.Can I use white jaggery instead of karupatti?

Karupatti gives unique flavor. Using other jaggery will change taste.

3.Can I use readymade rice flour?

You can use it, but authentic taste may not come.

4.Can I make this in paniyaram pan?

Yes you can make it in paniyaram pan using little oil if you want to avoid deep frying andlook for a more healthier option.

5.Why my paniyaram is hard?

Either batter was too thick or frying temperature was high.

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