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