The credit and special thanks for making this delicious Karuppatti Paniyaram goes to my Mother-in-Law Mrs. Sulochana Aachi an Expert in Cooking and my Father-in-Law Dr. Subbaiah for making this film and being part in making this journey of my blog Subhashini Cooking a memorable one.
This is a Chettinad Special Dish made during Pillaiyar nombhu ,Padaippu and lot of special occasions.
Ingredients
Raw Rice-800gm
PalmJaggery-500gm
Jaggery-little
Oil
Wash the rice and soak for an hour
Drain the rice and grind it in the mixie to a smooth consistency without adding any water.
Sieve the ground flour and set it aside.
Powder both the Jaggery and add 1/2 cup of water. Heat it in a medium flame to make the syrup
Keep stirring. When the Jaggery is dissolved fully its ready
Drain this syrup and set it aside to cool.
After the syrup is cooled down mix it with the flour. The consistency should be of the Idly Dough.
Now Heat a Kadai .Add oil .When its hot make the Paniyaram.
Enjoy the Delicious Karuppatti Paniyaram
This is a Chettinad Special Dish made during Pillaiyar nombhu ,Padaippu and lot of special occasions.
Ingredients
Raw Rice-800gm
PalmJaggery-500gm
Jaggery-little
Oil
Wash the rice and soak for an hour
Drain the rice and grind it in the mixie to a smooth consistency without adding any water.
Sieve the ground flour and set it aside.
Powder both the Jaggery and add 1/2 cup of water. Heat it in a medium flame to make the syrup
Keep stirring. When the Jaggery is dissolved fully its ready
Drain this syrup and set it aside to cool.
After the syrup is cooled down mix it with the flour. The consistency should be of the Idly Dough.
Now Heat a Kadai .Add oil .When its hot make the Paniyaram.
Enjoy the Delicious Karuppatti Paniyaram
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