Marudhus from Marudhus kitchen contacted me a few weeks ago regarding this Guest post. Such lovely lady she is, and I was happy and pleased to see her enthusiasm and passion towards blogging JJ .. Visit her site here – Marudhus Kitchen
Marudhus is a newbie Food Blogger, but her recipes reflect the otherwise. Her blog mostly reflects traditional South Indian recipes, which are well narrated with captivating pictures. While surfing through her site I actually bookmarked quite a lot of recipes, especially her recipe for MysorePak is to die for. I tried that and it came out so well, and that after I have tried like 10 different recipes for Mysore Pak and all of those have been disastrous and were later gobbled up as Halwa.
Thank you Marudhus, for being a part of my little blog. Well done with this amazing snack you have presented below, and I wish you all the best in this journey with all of us. JJ
This blog post creates great enthusiasm and eagerness in me because my friend Nupur of ukrasoi has given me a opportunity to guest post in her blog.Am really honored to write my first guest post in her space.She has a marvelous site with quenching passion towards blogging world.Am totally excited to do a guest post to an inspiring blogger. She requested me to post something sweet and traditional and am here to present you with authentic karupatti panniyaram recipe.
Chettinad cuisine is one of South India’s best known cuisines.Among some of the chettinad paniyarum varieties this is a distinctive! yet popular variety of sweet paniyarum done for vinayagar nonbu.For making karuppati paniyarum palm jaggery(karuppati or pannai vellum)is used.It has some resemblance with “Athirasam” recipe. But ! when we pour the batter into oil it puff up in center and the ends of this paniyaram “gives frill effect” by itself which is really magical.Palm jaggery is got from sap of palm tree and after processing we get dark-colored chocolate’y jaggery which is of high medicinal value.We have to marinate the dough for one or two days !Soak the rice for minimum four hours to have successful karuppati paniyarum.If you follow the below instructions you will get a successful paniyarum for sure.
- Raw rice(paccharisi) – 1cup
- Palm Jaggery(karupatti vellam) – 1/2 cup
- Cardamom powder – 1/2 tsp
- Oil for frying
CRUSH JAGGERY AND BOIL WITH SOME WATER AND FILTER
SOAKED ,DRIED ,GROUND AND SIEVED FLOUR
MIX BOTH WITH SOME CARDOMON POWDER
TO DOUGH CONSISTENCY(LOOSE)
AFTER 2 DAYS PREPARE THE BATTER
HEAT OIL AND FRY IN MEDIUM HEAT
- Soak raw rice for four hours and spread over a cotton cloth under fan for some time .
- Then grind it with little wetness in it.
- Sieve the flour.
- Repeat the grinding process and sieving till we get fairly fine flour.
- Add the flour that is left in the sieve to the sieved rice flour.
- Measure crushed palm jaggery(half cup) and boil it with little water.
- Filter and keep.
- Now add both mixture in a vessel with cardamom powder and mix to make a dough consistency.
- Transfer it in a vessel with lid and leave it for one or two days.
- Now dilute the mixture with water to above shown consistency(dosa batter)
- Then heat up a kadai with oil and when it fully heated up bring down the flame to medium.
- Pour one at a time and allow to cook on both sides.
- You will see by yourself the magical shape it takes up.
- Now your karupatti paniyaram is ready.
- The dough needs marination for at least 1 day to get perfect results.
- If the jaggery amount is increased and when we fry we will get a caramelized panniyaram without perfect shape.
- For this the ratio of rice flour and jaggery should be correct.
- The consistency of the batter should be like dosa batter.
- The flame should be kept in medium