Kuzhi paniyaram is a tasty healthy snack
recipe. We can prepare this kuzhipaniyaram in both sweet and savory version. It
so popular in south india. I have alreasy posted the recipe for spicy kuzhi
paniyaram, and here is the sweet paniyaram recipe.
The main ingredients for this sweet
paniyaram is rice and jaggery.
Please check the spicy kuzhi paniyaram recipe in the below link if you are interested.
OK, now let’s move on to this recipe.
SWEET KUZHI PANIYARAM
SOAKING TIME: 5 HRS | PREPARATION
TIME: 10 MINS | COOKING TIME: 10 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
1
cup raw rice
1 cup idly rice
½ cup urad dhal
1 teaspoon fenugreek seeds
Ghee for cooking
2
to 2 ½ cup Jaggery
½
to ¾ cup grated coconut
1 teaspoon cardamom powder
PREPARATION:
Wash and soak the rice, urad dhal and
fenugreek seeds in water for minimum 5 hours.
Grind the soaked rice, urad dhal and
fenugreek into smooth paste.
Let the batter to ferment for minimum 8
hours.
Take the required batter in a separate
bowl and set aside. Don’t add the jaggery syrup to the whole batter. Freshly prepare
the jaggery syrup and mix with the required batter.
Powder the jaggery, measure and keep
aside.
METHOD:
In pan take the jaggery and little
water and heat it till the jaggery gets dissolved completely.
Once the jaggery gets dissolved, filter
the jaggery syrup to remove the impurities. Let the jaggery syrup to cool down completely.
Add the filtered jagerry syrup , cardamom powder and grated coconut to the batter and mix well.
Now the sweet paniyaram batter is
ready. It should not be so thick or so thin. (Please check the video for right
consistency)
Heat the paniyaram (Appe) pan. Add a
teaspoon of ghee in each hole. Once the pan becomes hot, add the batter in each
hole by using a small ladle. Let it cook in medium low flame, because as we
have used jaggery in the batter, the paniyaram will becomes brown soon but
remains uncooked in the center.
After few minutes (around 3 to 5
minutes) flip the paniyarams using the pin or with a spoon and let it cooks in
all the sides.
Serve hot!!!
NOTES:
Don’t mix the jaggery syrup to the
whole batter. Take the required batter separately and mix the jaggery syrup.
Grind the batter as thick; otherwise the batter will become too runny after mixing jaggery syrup.
You can grind the batter in common for spicy and sweet. For spicy kuzhi paniyaram, take the batter in a separate bowl and add salt while keeping for fermenting.
You can refrigerate the ground batter upto days and prepare the kuzhi paniyaram whenever you want.
Adjust the sweetness by adding or reducing the amount of jaggery.
If the batter becomes thin, add a table spoon of rice flour/idiyappam flour to get the right consistency, but it will affect the texture of the kuzhipaniyaram. Instead you can add thick idly batter
too.
Don't add the hot jaggery syrup to the batter. Always add the cooled jiggery syrup to the batter.
STEP BY STEP PHOTOS:
Wash and soak the rice, urad dhal and fenugreek seeds in water for minimum 5 hours.
Grind the soaked rice, urad dhal and fenugreek into smooth paste.
Let the batter to ferment for minimum 8 hours. Take the required batter in a separate bowl and set aside.
Don’t add the jaggery syrup to the whole batter. Freshly prepare the jaggery syrup and mix with the required batter.
Powder the jaggery, measure and keep aside.
In pan take the jaggery and little water and heat it till the jaggery gets dissolved completely.
Once the jaggery gets dissolved, filter the jaggery syrup to remove the impurities. Let the jaggery syrup to cool down completely
Add the filtered jagerry syrup ,grated coconut and cardamom powder to the batter and mix well.
Now the sweet paniyaram batter is ready. It should not be so thick or so thin. (Please check the video for right consistency)
Heat the paniyaram (Appe) pan. Add a teaspoon of ghee in each hole. Once the pan becomes hot, add the batter in each hole by using a small ladle. Let it cook in medium low flame, because as we have used jaggery in the batter, the paniyaram will becomes brown soon but remains uncooked in the center.
After few minutes (around 3 to 5 minutes) flip the paniyarams using the pin or with a spoon and let it cooks in all the sides.
Serve hot!!!
Do try this recipe and please don’t forget to
give your feedback in comments.
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