Wednesday, December 30, 2015

Chettinad Karupatti Paniyaram

This year has been so blessed like every past year. So much to be thankful for. Hope new year brings in more happiness, joy and more to be thankful for. Wishing you all a extremely happy, healthy and successful new year!!

I have posted the recipe for the paniyaram before in my blog. That was easily 5 years back. So here is the revamped version and more in detail.

Number of paniyaram - 20 -25
Raw rice (or sona masoori) - 2 cups
Jaggery - 1 cup

  • Soak the raw rice for two hours
  • Drain the water and spread the rice in a towel for say about an hour or two
  • The rice should not feel wet (it will be cold)
  • Blend the rice in the blender to a fine powder 
  • Sieve the powder and run the blender again for the coarse powder collected in the sieve (try to minimize the wastage of coarse powder)
  • Take a pan and heat the jaggery with just enough water to immerse it.
  • Once the jaggery dissolves, strain it into a container
  • Now in a bowl add the blended powder (I would recommend to save some dry powder, just in case the consistency becomes a bit loose you can use it)
  • Add the jaggery and mix the dough (it would be thick, we use this dough for elai during pillayar nonbu)
  • Now take the dough and sprinkle in water and mix to a thick liquid batter consistency (again, save some dough just in case the batter is liquidy)
  • Ladle out paniyarams in piping hot oil by taking the batter in the ladle and pouring it directly onto a flat bottomed kadai . Once the paniyaram floats up, flip it and remove in a few seconds. always check the first paniyaram by opening it to make sure it is not battery inside and cooked well. if it is battery, cook it a bit longer or try adding more thick dough that we saved tot he liquid batter and try again.
  • Perfect paniyarams would have flowery edges