Recipes
Karupatti Paniyaram Recipe
Prep Time | 6 hours |
Cook Time | 30 min |
Servings |
people
MetricUS Imperial
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Ingredients
- 1 cup Raw rice
- 1/4 cup urad dal
- 1 tbsp toor dal
- 1/4 tbsp Fenugreek /Methi seeds
- 1/4 cup Palm jaggery / Karupatti
- 1 Cardamom
- 1 pinch Cooking soda
- Salt + as needed
- Ghee or sesame oil – for greasing
Ingredients
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Instructions
- Wash and soak rice, urad dal, methi, toor dal for 3 hours.
- Grind it with very little water to a smooth batter. I used my mixie as it is very less quantity, you can use your wet grinder too.
- Powder the palm jaggery (karupatti).
- Transfer the batter to mixing bowl, add palm jaggery, salt (little is enough) and keep aside for 3 hours minimum. Mix well to dissolve karupatti jaggery after 3 hrs.
- Before making the paniyaram, add cooking soda, powdered cardamom to it. Mix well.
- Heat paniyaram pan, grease with ghee and pour the batter upto 3/4th of the shallow. Cook covered in medium flame for 2 minutes. Flip and cook for another minute or until golden. Add more ghee if desired.