I have already posted the masala paniyaram (savory version),wanted to make the sweet version with palm sugar(karupatti).Unfortunately the palm sugar what I got was not good and finally ended up in making it with jaggery.
Both the savory and sweet version of paniyarams are served for breakfast in our house holds,but we feel it heavy for breakfast so serve this for dinner or evening snack.
Today is day 3 of blogging marathon under the theme fermented food and here goes the recipe..........
|Idly rice/Pulungal arisi||1cup|
|Salt||a generous pinch|
Soak the rice,dhal and fenugreek seeds for atleast 3-4 hours and grind it to a smooth batter with salt.Ferment the batter for 8-10 hours or overnight.
- Melt the jaggery with 1/4 cup of water,pass it through a strainer and add it to the batter.Add in the grated coconut,cardamom powder,baking soda to the batter.
- Mix it well,heat the paniyaram pan,add 1/2tsp of ghee in each hole and keep it in a medium flame.
- Drop in the batter to 3/4 of each hole and cook it covered for a minute or two in a medium flame.Flip it to the other side and cook it till it gets browned.Remove it from the pan.
- Paniyaram is ready to serve.
- Cooking the paniyaram in a medium flame is very important to get a nice brown color.
- Adding the coconut is optional but gives a nice flavor and taste to the paniyarams.
- The consistency of the batter should do slightly thinner than dosa batter.
- Frying in the ghee gives a nice flavor and richness to the paniyaram,if you are calorie conscious then mix a tsp of ghee with the oil.
- The amount of jaggery depends on personal preference,I used 3/4 cup as we both have sweet tooth.