Karupatti Paniyaram – Sharmis Passion

Karupatti Paniyaram is a healthy, lightly sweetened Paniyaram made by frying rice flour pieces which is mixed with Karupatti syrup. It has a healthy taste and is usually prepared during festivals or special occasions at home. This Paniyaram has the natural sweetness of Karupatti and this makes the taste different from the regular sweet Paniyaram.

Making this sweet paniyaram takes some time and effort, but the taste is really worth it. The outer part becomes slightly crispy while the inner part remains soft. You can make this recipe whenever you feel like cooking something traditional and homemade, mostly on weekends or festive days at home.

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About Karupatti Paniyaram

Karupatti Paniyaram is a traditional sweet made mainly using raw rice flour and palm jaggery. This recipe is usually made in villages where people use homemade rice flour and freshly prepared Karupatti syrup. Its taste is very unique and cannot be achieved perfectly when you use white sugar or normal jaggery.

The texture of this paniyaram is slightly crunchy at the edges and soft in the centre. Dry ginger powder and cardamom powder add nice aroma and mild heat to the sweet. Since palm jaggery was used, the sweetness remains mild and does not feel heavy to eat.

Traditionally, the dough is left to rest for several hours or it is left overnight. This rest helps improve the texture and overall flavor of this recipe. After resting, you can loosen the batter with a little water and syrup before frying. It can be deep fried or prepared in a paniyaram pan, both methods yield good results.

I usually prepare the rice flour and karupatti syrup a day in advance. This makes the process much easier and saves time the next day. When you make this Paniyaram at home, the kitchen is filled with the nice aroma of palm jaggery.

Karupatti Paniyaram Ingredients

• raw rice – I used homemade rice flour. You can try with readymade rice flour but cannot guarantee the real taste.
• Karupatti/Palm Jaggery – I used it for sweetness. It gives deep flavor and color. There is no substitute for it in this recipe.
• dry ginger powder – I have added it for mild spice. It balances the sweetness well. If you like spicy taste then you can add a little more.
• cardamom powder – I add it for the scent. It gives sweet smell and good taste to that festival food.
• Oil – I used it for frying. You can also use panniyarampan with less oil. Use fresh oil for best taste.

Why does this recipe work

• This recipe uses traditional ingredients and a simple method.
• This dish has natural sweetness and unique taste.
• Resting the dough results in better texture and softness.
• It has the aroma of dry ginger and cardamom, balancing the sweetness.
• You can either deep fry or use a paniyaram pan as per your preference.

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How to make Karupatti Paniyaram step by step

1.Soak raw rice in water for at least 2 hours. Drain the water completely and wash again.

2.Then spread the raw rice on a soft towel and let it dry for 30-45 minutes. It will be only slightly moist and some rice will stick to your hands when touched and touched, this is the perfect stage. Then put it in the mixer.

3. Grind it finely and make powder. Transfer to a strainer. Filter it well.

4. Crush the palm jaggery, I use my hand mortar and pestle. Put the crushed palm jaggery in a pan.

5.Heat it and cook for a few minutes until the jaggery melts completely. Strain to remove impurities.

6.Now take flour in a mixing bowl, add ¾ part of the syrup little by little.

7. Mix well with a ladle, then gather to form a dough. Keep it in the fridge for a day, traditionally the dough is left to rest for a day. But I kept it for 2 hours and then moved on. – Now mix the flour.

8.Add about ¼ cup water, then add the remaining palm jaggery syrup.

9.Mix well and make a smooth batter without any lumps, it will look like dosa batter. Add cardamom and dry ginger powder. match it.

10. Heat oil in a pan – fill a ladle with batter and drop it into the hot oil. Gradually it will come up, its edges will turn inwards and form a fluffy edge.

11. When it turns golden, let it cook and cook until it turns red brown on both sides.

12. Take out in tissue paper. Alternatively you can also make Paniyaram in a pan.

Serve warm or hot.

Expert Tips

• rice flour – I always prefer homemade rice flour for this recipe. Store bought flour may have slight variations in texture.
• rest time – I make sure to give the dough enough resting time. You can keep it overnight for best taste.
• syrup – I let the syrup cool completely before adding it. Hot syrup may spoil the texture.
• Batter consistency – I prefer the batter not to be too thick or thin. It should be like dosa batter.
• finished – I always fry them on medium flame so that the Paniyaram gets cooked properly.

serving and storage

For best taste, serve this dish warm or hot, it tastes good on its own and does not require any side dish. You can also eat them with coconut or tomato chutney. You can store leftover paniyaram at room temperature for a day.

general questions and answers

1.Can I skip kneading the dough?

Resting helps in better constitution. If in a hurry, rest for at least 2 hours.

2.Can I use white jaggery in place of Karupatti?

Karupatti gives unique taste. Using other jaggery will change the taste.

3.Can I use readymade rice flour?

You can use it, but the real taste will not be available.

4.Can I make this in paniyaram pan?

Yes, if you want to avoid deep frying and want to look for a more healthy option then you can make it in a paniyaram pan using a little oil.

5.Why is my paniyaram hard?

Either the batter was too thick or the frying temperature was high.

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