Serving: 20 to 25 pieces |Type: Chetinadu- Pillayar Nombu Special

Ingredients:

Method:

1. Soak the rice for ½ an hour.
2. Drain the water and dry it in the paper towel for 15 to 20 minutes.
3. Then powder it finely in the mixe .
4. Now sieve ¾ of the flour in the sifter.
5. Leave ¼ of the flour un-sieved, and mix it with sieved flour and keep it aside.
6. Take a vessel add water and powdered karuppatti keep it in the stove.
7. Boil it until the syrup bubbles up, but it doesn’t need to have any string consistency.
8. Then slowly pour the syrup little by little then mix it into the ground powder until it looks like the chappati dough.
9. Now add water to the dough mix it, to the consistency between idly and dosai mavu.
10. Take a non-stick deep fry pan heat the then pour one deep spoon full of batter into the hot oil.
11. Let the paniyaram float up and flip it then cook it for 30 seconds, then take it out from the oil.
12. Place it on a paper towel to remove the excess oil.
13. Now ready to serve.

Note:

1. When mixing the batter, mix it in small quantity because it will be easier to adjust the consistency of the batter.
2. Karuppatti is known as palm sugar.
3. If you cannot find palm sugar, you can use dark brown sugar but this will alter the taste.
4. You can make the dough ahead of time it will stay fresh in the fridge for 1 week.
5. You can mix 1 cup Karuppati and 1/2 cup Vellam (jaggery).