Monday, September 7, 2015

Karupatti Kuzhi Paniyaram | Palm Jaggery Paniyaram

If you are following my blog regularly, you  must known that we are running Mega BM.Here come the second week of Mega Blogging Marathon. This week we will be featuring the recipes from Indian states either it's a thali or regional famous cuisine. I choose regional famous cuisine from various state for this week. 

First recipe is from my very own state Tamilnadu.There are lot of regional cuisine in tamilnadu and i thought of starting  with sweet recipe, so chosen the famous Karupatti Kuzhi Paniyaram from Chettinad cuisine.I love paniyarams both sweet and savory. Once the batter is ready, we can make both version in a jiffy. Usually I prepared both sweet and savory paniyaram for breakfast. 

I used crushed palm jaggery instead of powdered palm jaggery. Though it's not dissolved in the batter completely ,once the paniyaram  is cooked, the small bits of jaggery melted in between the paniyaram  gives unique taste. 

In my schooldays, i asked my mom to prepare all the paniyaram with melted jaggery inside. She said that accidently some bits of jaggery are not mixed properly,that would result in having goey texture inside. But nowadays, i intentionally prepare the batter with small bits of jaggery to have that goey & melted jaggery inside :-) .

Karupatti Kuzhi Paniyaram

Preparation Time : 8 to 12 hr | Cooking Time : 15 minsMakes : 15 
Recipe Category: Sweet or Breakfast | Recipe Cuisine: Indian

For Batter

Idly Rice - 2 cup
Raw Rice - 1 cup
Urad Dal - 1/4 cup
Fenugreek seed - 1 1/2 tsp
Salt - to taste (1 tsp approx)
Water for grinding

For Paniyaram
Palm Jaggery  - 3/4 cup (for 1 cup of batter)
Cardamom powder - 1/4 tsp
Grated Coconut/ Coconut bits - 2 tbsp
Ghee/Oil for frying Batter - 2 cup
First put idly rice, raw rice,urad dal & fenugreek seed in a bowl ,wash it thrice. Then add enough water and soak it for 3-4 hrs.No need to soak rice & dal separately,just add all in one bowl and soak it .
Once it's well soaked, grind it in wet grinder until the batter is smooth.For me ,it takes around 20 mins. 
Then collect the batter in a bowl and add salt & mix it with your hand.Cover it with lid and allow the batter to ferment for overnight or atleast 8 hrs.
In the next morning, you can see the batter rise up a little(Like idly batter, it doesnt rise up more) ,that's sign of fermentation. Before using the batter, mix  the batter with laddle well.
Now take the required amount of batter in an another bowl ,add karupatti, cardamom powder and coconut, mix it well. 
Heat the paniyaram pan with ghee/oil in each hole. Pour the batter in 3/4 of each hole ,cook in medium flame for about 3-4 mins and then flip on other side and cook until it's done.

Tasty Karupatti Paniyaram is ready.
  • Always cook in medium flame, it tends to get colored easily. so slow cooking gives nice coloring to this
  • I prefer to add the salt, it helps to ferment the batter easily and also enhance the sweet taste

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


  1. Lovely vella paniyaaram. I love both the spicy and sweet ones. Great

  2. Cute paniyarams. Would love to taste those gooey jaggery paniyarams.

  3. I have never tried paniyaram .Those loks so delicious.

  4. Somehow I have never made the sweet version , sounds delicious !

  5. Same pinch same pinch ! Made this last Sunday ! N we love it

  6. very tempting.... i do make them but instant ones with wheat/all purpose flour.
    pl tell me how to get that perfect shape. when i flip them some batter comes out and the shape gets spoiled. their is some depression in the center. how to avoid it?

    1. Always cook it in medium flame, so the batter cooks inside too before flipping, It helps to avoid spilling the batter much while flipping.

  7. This recipe is little new to me have karupatti in hand will try it for sure thanks for sharing...

  8. My god those cuties are killing me, love to munch some rite now.

  9. These are so tempting and irresistible.

  10. Wow!! I have used palm sugar/jaggery. But the

  11. So beautifully done, I can have these anytime!

  12. Such a classic and traditional dish Sandhiya. Love the click with the melted jaggery -- so tempting :-)

  13. This is our fav snack. You have done it perfect Sandhya..

  14. Those paniyarams sound mouthwatering.

  15. that is such a divine and elegant snack!!! so mouth watering...

  16. so light airy and fluffy and the step by step pics are so helpful

  17. I added cooking soda and now its absorbing lot of oil. What shd i do

    1. I guess, you are frying in the oil, if you have paniyaram pan, use it. Otherwise, add a tbsp of rice flour at a time, mix it well and fry, if needed add more rice flour. But adding more rice flour makes the paniyaram hard, so you have to adjust it accordingly.