Karuppatti Paniyaram

I tried, tried, tried..... And i finally hit it right.... I did it... Paniyaram!!! lol. My biggest ambition, my biggest challenge in culinary skills was to prepare paniyaram - white or sweet... I made as many attempts as possible to achieve this dish. Here, i finally did it. pat myself... :D

Paniyaram is one dish whose value is not known at all to many, But i m sure, ppl from chettinadu will write their assets in return for a paniyaram. Rather, my hubby will write everything he owns for a "Karupatti Paniyaram"! Its the sweet version of paniyaram.

There is the recipe. It takes more than just the recipe to create it. The consistency, the proportion, the temperature of oil, the sensibility of pouring the batter into the hot oil.ufff and most importantly "Lady luck" should be with you!!!

recipe:
1. Raw rice - 1 cup
2. Udin dal - 5 tsp
3. Jaggery or palm jaggery (Karuppatti) - 1 chunk
4. Oil for deep frying

Soak rice and dal for about 2 hours. Blend them using mixie (I tried using Magic bullet and succeeded in it!) or grinder to idli batter consistency. Now, crush the palm jaggery and add to the batter. The consistency should neither be too watery nor thick as for idli. This i m sure will be reached only by sheer practice and experience. Heat oil in a deep frying pan and pour a ladle of this batter into the hot oil. Now, if you think that u will arrive at the paniyaram as the final product then the moment you pour the batter, it should NOT stick to the bottom of the pan, but slowly rise and float in oil!!! I took enough number of attempts before i reached the correct paniyaram shape! It will be round and be like a flower, where the edges of the paniyaram are a lil crumbled.

Happy paniyaram trials!

Tc,
N:astro