Karupatti Paniyaram | Palm Jaggery Paniyaram
Karupatti Paniyaram is a healthy, mild sweetpaniyaram made by frying rice flour dollops that is blend with karupatti syrup.Karupatti Paniyaram takes time & effort to make however the taste willprove its worth. How to make Karupatti Paniyaram is described in this post withstep by step pictures.
Servings12 paniyarams
Ingredients
- 1 cup raw rice
- 1/2 cup karupatti / palm jaggery tightly packed
- a generous pinch dry ginger powder
- 1/4 teaspoon cardamom powder
- oil to deep fry
- 1/4+1/4 cup water as needed
Instructions
- 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.
- Grind it to a fine powder in a mixie in batches. Then sieve it. If you find small balls break and sieve it.
- Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.
- Add 1/4 cup water. Crush it well using a potato masher.
- Heat it up and cook for few mins until the jaggery melts completely. Strain to remove impurities. Cool down completely.
- Now take flour in a mixing bowl, add 3/4th of the syrup little by little.
- 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 shred the dough.
- Add around 1/4 cup water, then remaining palm jaggery syrup.
- 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.
- Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.
- Let it cook when its golden turn over and cook till reddish brown on both sides.
- Drain in tissue paper. Alternately you can even make in paniyaram pan. Serve Karupatti Paniyaram hot or warm.
Notes
- It is better to give a good resting time for the dough.The authentic recipe says to rest overnight in the fridge.
- The edges are slightly crisp with a soft center.
- Palm jaggery is the specialty in this recipe so don't look for alternates.
- You can make the rice flour and palm jaggery syrup the previous day itself.
- You can try with readymade rice flour but cam't guarantee on the authentic taste.
Nutrition Facts
Karupatti Paniyaram | Palm Jaggery Paniyaram
Amount Per Serving (40 g)
Calories 78
Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.03g
Sodium 14mg1%
Potassium 18mg1%
Carbohydrates 18g6%
Fiber 0.2g1%
Sugar 4g4%
Protein 1g2%
Vitamin C 0.01mg0%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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