Wednesday, 14 September 2016

Karuppatti Kuzhi Paniyaram / Palm Jaggery Kuzhi Paniyaram Recipe

Its been too long since I have posted recipes on weekly basis. This was a break which I loved most than everything. Motherhood and my fussy baby kept me away for sometime from blogging. I missed it so badly from connecting with you all, clicking pictures before the food turns cold, collecting props, framing the angle for photography, picking the fresh and perfect shaped ingredients, drafting, and so on... You never know how much you love doing something until you be away from them. I would manage to cook on days when my baby is asleep but as I grab my dslr or mobile for a quick instagram picture, I would hear a cry....Ahh...Turn off stove and run to him. The bright and smiling "AK" s face makes me forget what I was upto and just be there forhim each minute. Now that "AK" is growing up fast, I have some time in which I could post few recipes. Thats my long story, sweet and short for you all...

On to the sweet recipe to kick start my blogging, 
Karuppatti Kuzhi Paniyaram / Palm Jaggery Kuzhi Paniyaram Recipe
Calcium Rich Nutritious Palm Jaggery is used to make this Sweet Kuzhi Paniyaram.
 Prep Time10 minutes
 Cook Time30 minutes
 Passive Time8hours to ferment appam batter
To Make Paniyaram Batter
  • 3 Cups Raw Rice / Pacharisi
  • 1 Cup Idli Rice
  • 1/2 Cup Urad Dhal
  • 1/4 Cup Fenugreek Seeds
  • 1/4 Cup Poha / Aval Flakes
To Prepare Karupatti / Palm Jaggery Syrup
  • 1 Cup Karupatti / Palm Jaggery Broken/ Crushed
  • 1/2 Cup Water
Before making paniyaram, add these to the fermented batter
  • 2 tsp Cooking Soda
  • pinch Salt
To Prepare Karupatti / Palm Jaggery / Panai Vellam Batter
  • 2 Cups Paniyaram Batter with added salt and cooking soda after fermentation
  • 3/4 Cup Karupatti / Palm Jaggery Syrup adjust according to dosa batter consistency, it shouldn't be thick or too watery
  • 1/4 Cup Coconut Flakes
  • Ghee
For Paniyaram Batter:
1. Soak raw rice and idli rice for 8 hours maximum. Soak fenugreek seeds separately for 8 hours maximum. Soak urad dhal separately for 1 hour maximum. Soak poha for 5 minutes maximum. Drain the water and set aside. Grind urad dhal, fenugreek, poha for 15 minutes with very little water to a thick batter. Remove them to a vessel. Add the raw rice and idli rice to the grinder / mixie and grind to a thick smooth batter with very little water possible. Add the urad dhal batter to the rice batter and pulse it once. Transfer the batter to a container. Fill only half the container and allow to ferment for 5-8 hours maximum. It rises well and the batter is ready. Store the batter in the fridge until use. 
2. In a mixing bowl, add the required batter. Add cooking soda and salt. Mix well and let it sit for 5 minutes.
For Preparing Karupatti / Palm Jaggery Syrup:
3. Take the required amonut of karuppati and crush it using a stone. Add the broken pieces to a saucepan. 
4.Add water till the immersing level of broken karupatti. Let it boil till the karupati dissolves completely. Keep stirring. Once the karuppati becomes liquid completely, turn off and allow it to cool completely. 
5. Keep the strainer in the paniyaram batter mixing bowl. Strain the karupati water to remove impurities. Add the thick karupati  water. Adjust to suit the sweetness required in the batter but it must not be too runny. The consistency must be dosa batter consistency

6. Take the coconut flakes and roast in ghee using a tadka pan. Once its nicley browned, add it to the prepared karupatti batter. Mix well. 
7. Heat paniyaram pan, add few drops of ghee in each hole. Fill each hole with 3/4th of batter and cook in low heat for few minutes. As it cooks, the batter slightly arises in the center and small holes start to appear. Now, flip the paniyaram to the other side and cook for few minutes til it turns golden and crispy outer.

  • The batter is same as appam batter. You can make a big batch and use for each recipes separately.
  • For any sweet paniyaram, the batter has to be thick as we add sweet jaggery water or karuppati water which will dilute the batter to the required consistency.
  • The batter tastes good for long in the fridge.
  • For sweet paniyaram, never increase the flame from low. Cook slowly in low heat.
  • Check the consistency of batter from the picture (7). It should be slightly thick and runny like dosa batter. 
  • Always in low heat.
  • The karuppati syrup can be prepared using the karuppati powder readily available also. Karuppati powder can be mixed in the batter and then the consistency can be adjusted. 
  • We strain to remove any impurities present in the karupatti. If you have god quality karupatti, then you can directly add it.


  1. wow happy to see you again my dear..I can imagine your busy schedule..And love the new style of your page:)
    Delicious paniyaram

  2. Welcome back... enjoy your time with your little boy... I love these delicious appams...

  3. That was the fantastic recipe i love that thanks for sharing

  4. Very great post. I simply stumbled upon your blog and wanted to say that I have really enjoyed browsing your weblog posts. After all I’ll be subscribing on your feed and I am hoping you write again very soon!


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