Karuppatti / palm jaggery paniyaram is an authentic dish prepared in southern part of India.

Palm Jaggery is rich in calcium, iron and other useful vitamins and minerals.

Ingredients

  • 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)


 Method

  1. Wash and soak raw rice, boiled rice, whole black gram and fenugreek seeds, all together for 3-4 hours.
  2. 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.
  3. 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.
  4. Add crushed cardamom and grated coconut to the batter. Mix everything well together and set aside.
  5. 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. Ready to Serve. 
Continue reading
    Share:


Ingredients
  • 1 cup – Sambar onion
  • 1/2 cup – Garlic
  • 1 no – Tomato
  • 5 to 6 nos – Brinjal / eggplant / kathirikkai (as shown in picture)
  • 1 no – Tamarind (gooseberry size)
  • 1 pinch – Turmeric powder
  • 11/2 tsp – Red chili powder (as needed)
  • 1 tsp – Pepper powder
  • Salt as needed
  • 3 tbsp – Sesame oil
  • 1/4 tsp – Mustard seeds
  • 1/4 tsp – Split black gram
  • 2 pinch – Fenugreek seeds
  • 4 to 5 nos – Curry leaves
Method
  1. Soak tamarind in 1 cup warm water and squeeze out the pulp.
  2. Heat sesame oil in a pan, season with items given for seasoning. Add crushed sambar onion and garlic, saute for few seconds or until translucent.
  3. Then add chopped tomato and saute until mushy. Now add turmeric powder, red chilli powder and pepper powder, saute until raw smell goes off.
  4. Add Brinjal / eggplant / drumstick / , cover with lid and cook until 3/4 done. Finally add tamarind water along with required salt and allow them to cook completely. Serve hot with white rice and appalam.
Continue reading
    Share: