Karupatti Kuzhi Paniyaram | Sweet Paniyaram Using Dosa Batter

Karupatti Kuzhi Paniyaram, a delicious and quick to make sweet/snack with dosa batter. Traditionally,  separate batter is prepared to make the kuzhi paniyaram, but here in this recipe, we 're going to use the regular dosa batter. Still it tastes as awesome as the traditional one. 

More than kara kuzhi paniyaram, this sweet version of kuzhi paniyaram is my favorite. Amma makes this often for breakfast in addition to dosa and we grew up eating this alone for breakfast in the weekends, it was like our kind of donut breakfast. 

But now a days, i'm not making this often mainly because of the rare availability of karupatti in the places that i have been living for the past few years. Whenever i have seen them in grocery store, immediately i would grab them for making this karupatti paniyaram and karupatti coffee.

Sometime the flavor and taste of the karuppati that are available here would slightly differ from taste and flavor that i'm used to, so making this paniyaram is a very rare sight at my kitchen now a days.

A few months back, bought the karupatti from the local indian store and it's flavor and taste are so much like the one that i'm used to, so i have been using that in ration and try to keep it as long as i can :-), already made this paniyaram twice in the last one month.

 If you haven't tried this sweet version of paniyaram do give it a try, no need to make any special batter, dosa batter simply works fine, make sure that the batter is thick. Now let's check out the recipe.

Karupatti Kuzhi Paniyaram

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Karupattai Kuzhi Paniyaram, Sweet Kuzhi Paniyaram,Kuzhi Paniyaram, Jaggery Paniyaram,Palm Kuzhi Paniyaram,Chettinad Kuzhi Paniyaram Karupatti Kuzhi Paniyaram, a delicious and quick to make sweet paniyaram with dosa batter. Traditionally, separate batter is prepared to make the kuzhi paniyaram, but here in this recipe, we 're going to use the regular dosa batter.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Dosa Batter - 1 cup
Karupatti/Palm Jaggery - 1/2 cup
Water - 2 tbsp
Grated Coconut - 1 tbsp
Cardamom powder - 1/4 tsp
Oil/ghee - for frying
* See the notes section at the end for all tips to get perfect fluffy paniyaram

Procedure

Take the dosa batter from the refrigerator(if you have to) and let it come to room temperature. In a sauce pan, add the karupatti(you can use regular jaggery also here) and water and heat it in low flame.

Let the karupatti melt and then the strain the karupati syrup in to the dosa batter, next add grated coconut and cardamom powder.

Mix it all well together. Heat the paniyaram pan with little oil in each hole.

Pour the batter in each hole and cover cook(optional) it for few mins.

And then gently flip into the other side with small wooden stick/skewer and cook till it's golden brown. Remove on to the plate.

Tasty Karupatti Paniyaram is ready. 

Related: How to make Karupatti Coffee 

Notes:

• Don't add more water for making karupatti syrup, it will make the batter dilute.
• Instead of palm jaggery, regular jaggery can also be used
• Cook it in low flame, otherwise it's easily get burnt in the bottom because of the sugar in it.
• No need to check for any syrup consistency here, just let it melt is enough.
• Crush the karuppati in hand motor and pestle and then add into sauce pan for easy melting.
• Personally i like to use sesame oil for this paniyaram more than ghee. Use ghee if you prefer that flavor.
• Instead of grated coconut, you can used coconut bits also if prefer some crunchiness in between.
• Serve it hot or cold, it tastes good in either way. But i prefer to have it straight from the stove.
  

Continue Reading »

Karupatti Kaapi | Palm Jaggery Coffee | Karupatti Coffee

Karupatti Kaapi/ Palm Jaggery Coffee , a black coffee sweetened with palm jaggery instead of sugar. In my school days, when we were in Villupuram, we used to visit my grandma's place at Tirunelveli on summer holidays, in those days, both in my grandma's place and my periamma's place(next house) used to prepare karuppati coffee on mornings and i was big fan of that coffee back then and now also. Particularly in my periamma's place, she was kind of addicted to this coffee, so they prepared in big pot on mornings and whenever needed, just reheat and have it. I still remember the way how effectively &  quickly they used to reheat the coffee, if it was around noon time and the water was boiling for rice on stove, then simply pour the coffee in half of the tumbler and float it on the boiling water, within mins, the coffee would be hot and ready to have !!!. Always i remember this whenever i make karupatti coffee. Good old memories !!!. 

As i had bought some good karupatti on my recent trip to India,now i have been preparing this often for our evenings. You can have this with or without milk. I personally like to have this without milk,but you can make either way and it tastes so delicious with wonderful karupatti flavor.Now let's see the recipe !!!

Karupatti Kaapi/Coffee

Preparation Time : 2 mins | Cooking Time : 10 mins | Serves : 2 to 3 
Recipe Category: Coffee | Recipe Cuisine: Indian

Ingredients
Karupatti/ Palm Jaggery - 1/4 cup(heaped)
Water - 2 cups
Coffee Powder - 1& 1/4 tbsp

Procedure

Take the karupatti and roughly break into pieces using motor & pestle, measure and keep it ready. Bring 2 cups of water into boil.Add the coffee powder into the boiling water and let it boil for 2 mins.Then add the karupatti and again boil for 2-3 mins or until the karupatti dissolves.Switch off the flame. Let it sit for few mins(to settle down the coffee powder) and strain it.Tada, Your Karuppati Coffee is ready.

Notes:

• Depends on the quality of karupatti, you may need more or less of it and also adjust as per your sweet preference.
• I have used regular narasus coffee powder here, not the instant ones.
• The mentioned quantity of coffee powder gives strong coffee, if you want mild, then reduce the amount as per your liking.
• If you would like to add milk, reduce the water quantity to 1 cup and prepare the coffee as mentioned above, in the end, add 1 cup of hot boiled milk,mix well and serve.
• As karupatti is the only flavoring agent,use good quality of karupatti.
  

Continue Reading »

Karthigai Kozhukattai | Sweet Pidi Kozhukattai | Kozhukattai with Palm Jaggery

Sweet Pidi Kozhukattai, a steamed sweet made with rice flour and palm jaggery syrup.In our home, we make this kozhukattai on Karthigai deepam along with the Vilaku Kozhukattai (kozhukattai shaped as diya and we lit them on karthigai deepam along with other diya, will share that recipe later).

I have seen a lot of recipes for pidi kozhukattai in blogspere with jaggery. But in our home,we always use palm jaggery to make this kozhukattai and it gives that intense smell to the kozhukattai.

As all the ingredients are roasted well before using it here, it stays well for 2 days at room temperature. 

I have heard from Amma that in those days, aachi(my grandma) prepared this kozhukattai on Karthigai deepam in large batch and after 2 days days if anything was left, she put it in solavu/muram and kept it under sun shade on every morning for a few hours, that way it stay well for even a week to 10 days. Yep, that was before the refrigerator era in our household.  Ok, enough stories, now let's see the procedure of making these kozhukattai.

Sweet Pidi Kozhukattai

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : 9 
Recipe Category: Sweet | Recipe Cuisine: Indian
Sweet Pidi kozhukattai, Karupattai Kozhukattai, Karthigai Kozhukattai Sweet Pidi Kozhukattai, a steamed sweet made with rice flour and palm jaggery syrup.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Rice flour - 1/2 cup
Palm Jaggery/Karupatti - 1/2 cup
Cardamom - 2 crushed
Moong dal - 1 tbsp(optional)
Sesame seed - 1/2 tbsp
Coconut bits - 1 1/2 to 2 tbsp
Ghee - 1/4 tsp
Water - 2 tbsp

Procedure

Measure and take the flour in a bowl and then heat the pan & add moong dal, roast till nice aroma comes and the dal slightly changes its color by that time and add it into the flour.

In the same pan, add the sesame seed and roast till the sesame seeds starts to pop up and then add it into the flour. Now add ghee in the pan and melt it.

Add the coconut bits and roast till the coconuts bits becomes brown and add it into the flour.

In the same pan, add the karuppati & water and keep it in medium flame till the palm jaggery completely melts. Switch off the flame.

Now add the crushed cardamom into the rice flour and then filter the  palm jaggery syrup and add it into the flour.

Mix well with the flour and form a dough like texture. Now take a small lemon size of dough in your hand and press it with your fingers twice or thrice to form a shape as shown.

Place it in the greased idli plate(steamer plate), do the same for the remaining dough.

Steam it in the steamer for 10 mins in medium flame.

Tasty & healthy Pidi Kozhukattai is ready.

Related: How to make Kara Pidi Kozhukattai

Notes:

• Don't add more water than mentioned here for making syrup.
• After adding all the syrup, still you're not able to make dough and the flour looks like crumble, add little hot water to form a dough like texture.
• If the jaggery syrup is more diluted, then the kozhukattai won't be as sweet as we want.
• So always use less water of making syrup, if needed we can always add more hot water. But for the above quantity, the mentioned amount of palm jaggery & water is enough. No need for extra hot water. Again it depends on the rice flour quality.
• You can increase or decrease the amount of moong dal, sesame seed and coconut bits as per your liking.
• Moong dal , sesame seed & coconut bits gives great flavor and crunchiness to the Kozhukattai. But you can skip moong dal and sesame seeds if you're not a big fan of those. 
• I highly recommend to add the roasted coconut, it gives such a nice flavor to the kozhukattai and also enhance the taste a lot.
• It stays fresh for 2 days at room temperature.
• Once the kozhukattai is cooked, you can see the shiny texture on the top.
  

Continue Reading »

Vella/Karupatti Aappam

Ingredients 

Appam batter - 2 cup(see here  for making appam batter)

Jaggery / Palm Jaggery(powdered) - 3/4 - 1  cup(adjust to ur taste).

Cardamom powder - 1 tsp

Baking soda - pinch

Procedure

In the aappam batter add jaggery & cardamom powder and mix it well.

Finally add baking soda into batter and mix it well.(Add baking soda just before making appam)

Heat appam kadai or normal tava. Pour the laddle of batter into tava and spread it evenly.Cover the tava with lid.

After few mins, appam leave the sides , remove the appam from tava at this stage.

Delicious Vella/Karupatti Appam is ready.

Continue Reading »