Karupatti Paniyaram

Soft, sweet, and golden brown, these paniyarams are made by mixing fermented idli batter with palm jaggery. In villages, they’re cooked on iron pans over wood fire and served as a healthy evening snack.

Prep Time

10 Minutes

Cook Time

20 Minutes

Serving

3 to 4 People

Natural Palm Jaggery Powder (Palm Sugar)

A Clean Alternative to White Sugar, Packed with Minerals & Flavor.

Crispy outside, soft inside — these sweet bombs are best enjoyed hot off the pan.

Ingredients

Idli/Dosa batter – 2 cups (fermented)

TAPL Palm Jaggery Powder – 1/2 cup

Grated coconut – 1/4 cup

Cardamom powder – 1/4 tsp

Ghee / Groundnut oil – for cooking

Instructions

Melt and filter jaggery in a few tbsp of water.

Mix it into the batter with coconut and cardamom. Rest for 10 mins.

Heat kuzhi paniyaram pan. Add a few drops of ghee/oil in each mould.

Pour batter and cook both sides till golden. Serve warm.