About Me

My Photo
I learnt cooking from my mother as most of you did. She taught me traditional cooking as a tradition. The chilli hot in my serving is usually less but without any compromise to the taste.

Friday, December 10, 2010

Chettinad Karupatti Paniyaram

Ingredients
Jasmine rice(Raw rice, Pacha arisi)  : 2 cups
Karupatti (Palm Sugar) : 2 cup (powdered)
Jaggery : 1cup (powdered)
Water : 1/4 cup

To Make Rice flour
  • Soak the rice for 1 hour 
  • Then make it dry by spreading the rice in cloth for 10 minutes
  • Grind it in the mixi
  • Filter the grinded flour using flour mesh (Challadai)
To Make Karupatti mix
  • Take a pan 
  • Add 1/4 cup water in karupatti and jaggery
  • Mix it well using big spoon
  • Switch it off once bubbles start coming up
To Make Karuppatti paniyaram
  • Take a rice flour in big bowl 
  • Add little by little karuppati mix 
  • Make it as chapatti dough (big ball)
  • Keep it in fridge Using air tight container

Next day 
  • Take the karupatti dough in bowl 
  • Add little water and mix it like idly batter
  • Keep the flame in medium
  • Heat the oil in pan
  • Take the batter in medium size spoon and pour it in oil
  • If one side is cooked turn it to other side
  • Fry it for 1 minute and remove it from oil and serve it 
  • The paniyaram will be brown, soft and fluffy inside

1 comment:

  1. Meenu, Amazing...I have never thought we can do K. Paniyam ...Will try this and let you know....otherwise I will come to your place and have this....

    ReplyDelete