Karupatti Paniyaram Recipe

Recipe for karupatti paniyaram with step-by-step photos. Karupatti paniyaram is made for Pillayar Nombu in Chettinad. I love the flavor of karuppati (palm jaggery) and this is the first time I am making this karupatti paniyaram so wanted to try the authentic way and it turned out soo perfect. By now I am sure you all know that I don’t take any easy short routes at least when trying for the first time.

Ingredients

• 1 cup Raw Rice 
• 1/2 cup Karupatti (Palm Jaggery) neatly packed 
• a good pinch Dry Ginger Powder 
• 1/4 tsp Cardamom powder 
• Oil to deep fry 
• 1/4+1/4 cup Water as needed 

Instructions

1. Drain the raw rice fully, then lay it out on a soft towel to dry for 45 minutes. This should just be slightly damp. Transfer to a mixer.
2. In stages, grind it to a fine powder in a food processor, then sieve it. If you find little balls, break them up and filter them.
3. I use a hand mortar and pestle to smash the palm jaggery. Transfer the crushed palm jaggery to a pan.
4. Add 1/4 cup water and mash it thoroughly with a potato masher.
5. Cook for a few minutes until the jaggery melts entirely. Strain to eliminate impurities and cool fully.
6. Put the flour in a mixing bowl and gradually add 3/4 of the syrup.
7. Mix well with a laddle, then gather to form a dough. Refrigerate it for a day, traditionally the dough is held for a day to rest. But I kept for 2 hours before proceeding.
8. Add about 1/4 cup water, followed by the remaining palm jaggery syrup.
9. Mix thoroughly to make a smooth batter with no lumps, similar to dosa batter. Add cardamom and dried ginger powder and mix well.
10. Heat the oil in a skillet, then drop a laddle full of batter into the heated oil.
11. When it’s golden, flip it over and cook until it’s reddish-brown on both sides.
12. Drain on tissue paper. You can also make it in a paniyaram pan. Serve hot or warm.

Notes 

• It is preferable to allow the dough to rest for an extended period of time. The traditional recipe calls for the dough to rest overnight in the refrigerator.
• The borders are a little crunchy, but the middle is mushy.
• Palm jaggery is the star of this recipe, so don’t look for substitutes.
• The rice flour and palm jaggery syrup can be made the day before.
• You can try using ready-made rice flour, but the taste will not be real.

Steps: 

1. Soak raw rice in water for at least 2 hours. Drain water completely and rinse again.
2. Spread the raw rice in a soft towel and allow it to dry for 30-45 minutes. It will be slightly moist only and a few rice will stick to your hands when touched and seen, this is the perfect stage. Then transfer this to a mixer.
3. Grind to a fine powder. Transfer to sieve. Sieve well. How to make rice flour at home – Step2 Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.
4. Heat it up and cook for a few minutes, or until the jaggery melts completely. Strain to remove impurities.
5. Hot to create Sweetners for Baby Food – Step3 Place the flour in a mixing basin and gradually add 3/4 of the syrup.
6. Mix thoroughly 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 before proceeding. Now shred the dough.
7. Add about 1/4 cup water, followed by the remaining palm jaggery syrup.
8. Mix thoroughly to get a smooth batter without any lumps, it will resemble a dosa batter. Mix in the cardamom and dry ginger powder.
9. Heat oil in a pan – take a laddle full of batter and pour it in the heated oil. Slowly it will come up, the sides will fold inwards giving it a flowery edge.
10. When it’s golden, flip it over and cook until it’s reddish-brown on both sides.
11. Drain in tissue paper. Alternately, you can make it in a paniyaram pan.
12. Serve hot or warm.

Soft paniyarams are ready with this Karupatti Paniyaram Recipe!!