Karupatti Paniyaram is a healthy, mild sweet paniyaram made by frying rice flour dollops that is blend with karupatti syrup. Karupatti Paniyaram takes time & effort to make however the taste will prove its worth. How to make Karupatti Paniyaram is described in this post with step by step pictures.
Karupatti Paniyaram is made for Pillayar Nombu in Chettinad.I love the flavour of karuppati(palm jaggery) very much 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 atleast while trying for the first time.Traditionally karupatti paniyarams are deep fried, but you can even try making it in kuzhipaniyaram pan..the reddish brown color and flowery edge of the paniyarams will easily tempt anyone.
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📖 Recipe Card
Karupatti Paniyaram | Palm Jaggery Paniyaram
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.
How to make Karupatti Paniyaram
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- Soak raw rice in water for atleast 2 hours.Drain water completely and rinse again.
- Then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage.Then transfer this to a mixer.
- Grind to a fine powder.Transfer to sieve.Sieve it well.
- Soak raw rice in water for atleast 2 hours.Drain water completely and rinse again.
- Crush palm jaggery,I use my hand mortar and pestle.Transfer crushed palm jaggery to a pan.
- Heat it up and cook for few mins until the jaggery melts completely.Strain to remove impurities.
- 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.Slowly it will come up, he edges will fold inwards giving it a flowery edge.
- 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.
Soft paniyarams are ready !!
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Expert Tips
- 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.
brindha
hi ,Absolutely delicious !! May i know the shelf life of this paniyarams.
Sharmilee J
2 days
Lakshmi Venkatesh
Otherwise in the fridge it will stay good for months, but you may need to steam it. You cannot directly use it from the fridge.
Sangeetha
Super…will try soon for my kids. Please post how to do a homemade nutella.
Pronamika
Hey we call this “malpura”in Assam .Its a sweet dish we prepare during the Bihu festival ..
Meera
Shall I use roasted rice flour , for making this paniyaram
Sharmilee J
Yes you can use slightly roasted flour
Lakshmi Venkatesh
That kadai of yours is an excellent choice. From where did you buy it.
Sharmilee J
thank you, got it from a local shop named kamala stores in coimbatore
Nandhu
Is making dough form nessecary… Can I make it like dhosa batter and give resting time..
Sharmilee J
Yes making the batter from scratch is necessary for this recipe
Singapore Chettinad Recipes
Hi ,
I belong to Chettiar community,
I’m really glad to see our authentic karupatti paniyar recipe in your blog.
My mother and M-I-l don’t use ginger powder, otherwise it’s the same recipe.
An additional tip would be the consistency of the rice flour. It should be fine enough to blend with syrup and not coarse.