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Palm Jaggery Paniyaram

Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12 paniyarams

Ingredients

  • 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

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 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.
  • 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 laddle 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 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.