5 from 1 vote
Palm Jaggery Paniyaram
Prep Time
3 hrs
Cook Time
30 mins
Total Time
3 hrs 30 mins
Servings: 12 paniyarams
  • 1 cup Raw Rice
  • 1/2 cup Karupatti(Palm Jaggery) tightly packed
  • a generous pinch Dry Ginger Powder
  • 1/4 tsp Cardamom powder
  • Oil to deep fry
  • 1/4+1/4 cup Water as needed
  1. First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 45 mins. will be slightly moist only.Then transfer this to a mixer.

  2. Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve it.

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

  4. Add 1/4 cup water.Crush it well using a potato masher.

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

  6. Now take flour in a mixing bowl, add 3/4th of the syrup little by little.

  7. Mix well with a laddle, 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 shred the dough.

  8. Add around 1/4 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 laddle full of batter and pour it in the hot oil.

  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.

Recipe Notes