Karupatti Paniyaram is a healthy, mild sweet paniyaram made by frying rice flour dollops that is blend with karupatti syrup. It has a healthy touch and it is usually prepared during festivals or special occasions at home. This paniyaram has the natural sweetness from karupatti and it has makes the taste different from the regular sweet paniyaram.

This sweet paniyaram takes some time and it needs little more effort to prepare, but the taste is really worth it. The outer part becomes slightly crisp while the inside stays soft. You can make this recipe when you have the urge to cook something traditional and homemade, mostly during weekends or festive days at home.

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About Karupatti Paniyaram

Karupatti paniyaram is a traditional sweet which is made mainly using raw rice flour and palm jaggery. This recipe is commonly made in villages where people have used homemade rice flour and freshly prepared karupatti syrup. The flavor is very unique and it cannot be fully achieved when you use white sugar or normal jaggery.

The texture of this paniyaram has slightly crisp edges and soft at the center. Dry ginger powder and cardamom powder adds nice aroma and gentle warmth to the sweet. Since palm jaggery was used, the sweetness stays mild and it does not feels heavy to eat.

Traditionally, the dough has rested for many hours or it was kept overnight. This resting helps to improve the texture and overall taste of this recipe. After resting, you can loosen the batter with little water and syrup before frying. It can be deep fried or you have can make it in paniyaram pan, both the methods has gives good results.

I usually have prepare the rice flour and the karupatti syrup on the previous day itself. This makes the process more easier and it saves time on the next day. When you make this paniyaram at home, the kitchen gets filled with a nice palm jaggery smell.

Karupatti Paniyaram Ingredients

• Raw rice - I used homemade rice flour. You can try with readymade rice flour but can't guarantee on the authentic taste.
• Karupatti / palm jaggery - I used for sweetness. It gives deep flavor and color. There is no substitute for this in this recipe.
• Dry ginger powder - I added for mild spice. It balances the sweetness well. You can add little more if you like strong flavor.
• Cardamom powder - I add it for aroma. It gives that festival sweet smell and nice taste.
• Oil - I used it for frying. You can also use the panniyarampan with less oil. Use fresh oil for best taste. 

Why This Recipe Works

• This recipe uses traditional ingredients and simple method.
• This dish has natural sweetness and unique flavor.
• It has better texture and softness because of resting the dough.
• It has aroma from dry ginger cardamom, balances sweetness.
• You can either deep fry or use paniyaram pan according to your preference.

Similar Recipes

• Chola Paniyaram
• Karupatti pori urundai
• Paniyaram
• Vella Paniyaram
• Seeni paniyaram

How to make Karupatti Paniyaram Step by Step

1.Soak raw rice in water for atleast 2 hours. Drain water completely and rinse again.

2.Then spread the raw rice in a soft towel and allow it to dry say for 30-45 minutes. It will be slightly moist only and few rice will stick to your hands when touch and se, this is the perfect stage. Then transfer this to a mixer.

3.Grind to a fine powder. Transfer to sieve. Sieve it well.

4.Crush palm jaggery, I use my hand mortar and pestle. Transfer crushed palm jaggery to a pan.

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

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

7.Mix well with a ladle, then gather to form a dough.Refrigerate it for a day, traditionally the dough is kept for a day to rest.But I kept for 2 hours then proceeded. Now mix the dough.

8.Add around ¼ cup water, then remaining palm jaggery syrup.

9.Mix well to form a smooth batter without any lumps, it will resemble more like dosa batter. Add cardamom and dry ginger powder. Mix it.

10.Heat oil in a pan - take a ladle full of batter and pour it in the hot oil.Slowly it will come up, he edges will fold inwards giving it a flowery edge.

11.Let it cook when its golden turn over and cook till reddish brown on both sides

12.Drain in tissue paper. Alternately you can even make in paniyaram pan.

Serve hot or warm.

Expert Tips

• Rice flour - I always prefer homemade rice flour for this recipe. Store bought flour may change the texture little.
• Resting time - I make sure to give enough resting time for dough. You can rest it overnight for best taste.
• Syrup - I let the syrup cool completely before adding.Hot syrup may spoil the texture.
• Batter consistency - I prefer the batter should not be very thick or runny. It should resemble dosa batter.
• Frying - I always fry them on medium flame so that paniyarams get cooked evenly.

Serving and Storage

Serve this dish hot or warm for best taste, it tastes good on its own and does not need any side dish. You can also have these with coconut or tomato chutney. You can store the leftover paniyarams for a day at room temperature.

FAQS

1.Can I skip resting dough?

Resting helps in better texture. If in hurry, rest for minimum 2 hours.

2.Can I use white jaggery instead of karupatti?

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

3.Can I use readymade rice flour?

You can use it, but authentic taste may not come.

4.Can I make this in paniyaram pan?

Yes you can make it in paniyaram pan using little oil if you want to avoid deep frying andlook for a more healthier option.

5.Why my paniyaram is hard?

Either batter was too thick or frying temperature was high.

If you have any more questions about this Karupatti Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karupatti Paniyaram Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Karupatti Paniyaram Recipe appeared first on Sharmis Passions.

Chola Paniyaram is a simple tasty snack made with cholam and urad dal batter. It's soft inside and slightly crisp outside and tastes soo good with coconut chutney. I like how this version has mild earthy flavor from cholam which makes it little different from usual paniyaram we make with idli batter.

It's perfect for evening snack or breakfast for anyone who likes trying something healthy yet different. Chola Paniyaram is light, comforting, and filling. If you are trying millet recipes, cholam is good for fiber, keeps you full and good for digestion. I usually make this on weekends when I feel like having something warm simple at home.

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About Chola Paniyaram

Chola Paniyaram is basically dollops of fermented cholam and urad dal batter cooked in paniyaram pan. Chola Paniyaram is Kongunadu special recipe. Cholam is also called Sorghum or Jowar.I It has soft spongy texture inside and slight crisp edges. Taste is mildly earthy with little crunch and aroma from the tempering. It's different from idlis or dosas because of the shape and cooking, so it feels little special even ingredients are simple.

This recipe comes from South India where millets like cholam are common. It's mostly for breakfast or evening snack, but you can also make for lunch box. You can just add simple tempering like mustard, urad dal, curry leaves, hing and onions to give little taste. You can try variations too, like adding small veggies or little grated carrot for nutrition and color.

The flavor is mild but tempering makes it taste amazing. It's light and goes well with chutney, sambar, or even butter. Fermentation gives soft texture and slight tang which is very comforting. You can use same batter for idlis or dosas, it's very versatile. It's fun and everyone in family enjoys it warm with chutney.

I first saw this Chola Paniyaram in a millet hotel menu board which was outside the shop. I haven't visited the hotel yet, but usually see the menu board whenever I pass by that hotel. So that made google about this chola paniyaram  and later found that its kongunad special. I got this recipe from my neighbours word of mouth, so tried it the next day itself.

I usually make on weekends when I have time to soak and ferment batter. It feels satisfying to cook something simple yet wholesome. Sometimes I add little rice with urad dal to make softer. 

Chola Paniyaram Ingredients

• Cholam - I have used this as main grain, gives earthy flavor and soft texture. You can replace with foxtail millet or little idli rice.
• Urad dal - I used this to make batter fluffy, gives spongy texture. Split urad dal works too.
• Fenugreek seeds - I added for fermentation, gives mild nutty aroma. You can skip if not available but it helps fermentation.
• Onion - I finely chopped to saute in batter, gives sweetness and texture. Small onions work too.
• Mustard seeds, split urad dal, dry red chillies, curry leaves, hing - I added together for tempering, gives aroma, crunch and little spice. You can change according to taste.
• Oil - I used to fry and temper, gives nice aroma. Coconut oil works too.
• Water - I added this to grind the batter and adjust consistency, The beatter should be little runny so paniyaram cooks well.

Why This Recipe Works

• It's easy and uses simple everyday ingredients.
• Batter is soft and fermented, paniyaram come fluffy and spongy.
• Cholam gives earthy flavor which makes it different from regular paniyaram.
• Tempering gives crunch and aroma which lifts taste.
• You can serve with chutney, sambar or plain, very versatile and kid-friendly.

Similar Recipes

• Milagai Chutney
• Tomato Chutney
• Kuzhipaniyaram
• Oats Paniyaram
• Vellai Paniyaram

How to make Chola Paniyaram Step by Step

1.Measure cholam, add it to a mixing bowl with enough water to immerse it fully. Soak for at least 6 hours. Now measure urad dal and fenugreek seeds.

2.Add water to it.Soak it for 2 hours. Now rinse dal and cholam separately, drain water and set aside.

3.First take urad dal in a mixer jar, add water little by little and grind it to a fine paste.

4.It should be very smooth, now transfer it to a container. Now in the same mixer jar add cholam.

5.Add water little by little to grind as smooth as possible, it will take time so be patient, add water and keep grinding. Now transfer it to the same container.

6.Now add salt, mix well. Keep covered and let it to ferment at least for  a day.

7.See it is fermented well, now give a nice mix.You can use this batter for idli dosa too.

8.Add little water if its too thick.Now in a kadai - heat oil add items listed under 'to temper'. Let it splutter.

9.Add chopped onion, salt and saute well till onions become soft.

10.Now add the tempering to the batter.Mix well.

11.Heat paniyaram pan,add little oil in each hole, pour the batter and cook covered.When you see the top being cooked, flip to other side. Cook till golden brown.

Serve hot with chutney of your choice.

Expert Tips

• Soaking Cholam - I make sure soak cholam for 6 hours at least, else it will be hard to grind.
• Fermentation - I usually let it ferment for a day, as it gives soft texture and slight tang.
• Batter Consistency - Don't not make batter too thick, little runny works best for paniyaram pan.
• Tempering - I heat the oil properly and let spices splutter before adding to batter, gives nice aroma.
• Cooking Paniyaram - I make sure pan is hot and cook covered, flip carefully to get golden brown both sides.

Serving and Storage

You can just serve these hot with chutney or sambar. They taste best when fresh and warm. You can store leftover in fridge for a day or two, but reheat them in pan or microwave before serving. Try not to make them too early, or they'll loses their crispiness.

FAQS

1.Can I skip coconut?

Yes you can skip coconut in chutney or tempering, still tastes good.

2.Can I make this ahead?

Yes, you can just make the batter ahead and refrigerate, just cook the paniyaram fresh for best taste.

3.Can I add in rice to batter?

Yes, adding little idli rice with urad dal makes it softer and spongy.

4.Can I use other millet?

Yes, foxtail millet or little barnyard millet can be used instead of cholam, taste changes slightly.

5.Can I freeze cooked paniyaram?

Yes can freeze, reheat in pan to get crisp back.

If you have any more questions about this Chola Paniyaram Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chola Paniyaram Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Chola Paniyaram | Sorghum Millet Paniyaram appeared first on Sharmis Passions.