Karuppatti / palm jaggery paniyaram is an authentic dish prepared with karuppatti / palm jaggery / panai vellam. Palm jaggery is one of the tastiest and healthy products. In southern part of India it is used in the preparation of sweet dishes. It is used as a substitute for sugar in the preparation of coffee, tea, etc. Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals. Coming to the recipe it tasted awesome and it is worth to try it.
- 1/2 cup - Raw rice
- 1/2 cup - Boiled rice
- 2 tbsp – Whole black gram without skin / Ulunthu
- 1 tsp – Fenugreek seeds
- 1 cup - Karuppatti / palm jaggery / panai vellam (break into small pieces)
- 1/2 cup – Coconut grated
- 1 or 2 nos – Cardamom (crushed or powdered)
- Wash and soak raw rice, boiled rice, whole black gram and fenugreek seeds, all together for 3-4 hours.
- Grind soaked items in a mixer grinder with little water or enough water to a smooth batter. The batter should be thick and allow them to ferment overnight, set aside.
- Heat a pan, add palm jaggery and 3 tbsps of water, cook until palm jaggery completely dissolve. No need of any specific consistency. Filter the hot syrup into the batter and mix well.
- Add crushed cardamom and grated coconut to the batter. Mix everything well together and set aside.
- Heat paniyaram pan. Put 2 to 3 drops of oil in each hole; fill each hole with the batter and drizzle few drops of oil on the top. After 2 – 3 minutes, flip over to cook the other side. Once both sides turn golden brown, switch off the stove and serve hot.
- Make sure the batter is very thick as you will be adding palm jaggery syrup to make it thinner.
- Consistency of batter should not be too thick or too thin. It should be in pouring consistency like idly batter.
- You can always substitute palm jaggery with our regular jaggery.