Karupatti Paniyaram / Palm Jaggery Mini Pancakes is sweet breakfast or a filling snack.
Prep Time10 minutesmins
Cook Time40 minutesmins
Fermenting Time6 hourshrs
Total Time50 minutesmins
Course: Breakfast
Cuisine: Indian
Servings: 15
Ingredients
½CupRaw Rice / Pacharisi
½CupIdli Rice
½CupMoong Dal / Pasi Paruppu
⅓CupUrad Dal / Ulandhu
1TeaspoonFenugreek Seeds
5Cardamom
¾CupPalm JaggeryPowdered
Wateras required
salt to taste
Instructions
Soak Urad Dal, Moong Dal, Raw Rice, Idli Rice and Fenugreek seeds for atleast 4 hours.
Drain the water and add them into a blender along with cardamom.
Heat palm jaggery and ¼ cup water in a wok. Heat until the jaggery dissolves. Switch off the flame. Drain the jaggery water for any impurities. Allow this water to cool down completely.
Add this water into the blender along with the grains and blend them into a smooth paste.
Allow this to ferment overnight.
In the morning mix the batter gently for few times. Add in salt to taste.
Heat the Paniyaram pan. Grease with generous ghee or oil/.
Spoon in the batter. Cook on one side.
Change sides. Allow them to cook
Remove from the pan and serve paniyarams hot with other breakfast dishes.
Notes
Fermenting the batter overnight gives nice softness to the Paniyaram.
If preparing immediately then add in 1 teaspoon of cooking soda
Cooking Soda helps in nice texture of the paniyaram.
Cooking them in ghee gives nice aroma.
If making instant paniyaram with this batter banana can be added into the batter for softness.
If you wish to have sweeter paniyaram increase the amount of jaggery.
I have added moderate sweetness.
The batter must be a bit runny. Adjust the water accordingly.