facebook twitter pinterest youtube googleplus email rss instagram


Wednesday, August 3, 2016

Karupatti paniyaram is a sweet paniyaram made with palm jaggery. Palm jaggery is healthier sweetener and has a unique flavour too. It looks similar to the regular jaggery but darker in colour and different in flavour. Many people don’t like its colour and smell, but we have to see the health benefits. It has various health benefits. As a kid, my mom used to make this many times and I have enjoyed this. Last time when I went for grocery shopping, Vj asked me to buy this and make karupatti paniyaram. I have many times seen this karupatti and bought too few times, but never thought Vj would like it. So, when he asked, I made it happily as I love paniyarams. Vj doesn’t like it as a breakfast or dinner, but he like is as a snack. I make it same way as my sweet paniyaram except I replace jaggery with karupatti, but wanted to try it out with little raw rice as I saw here.

How to make karupatti paniyaram video

Karupatti paniyaram recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 6 hrs  |  Cook time: 20 mins   Makes: 30

Click here for cup measurements


Raw rice, idli rice – 1/2 cup each (or idli rice 1 cup)

Urad dal – 1/4 cup

Toor dal – 1 tsp

Fenugreek /Methi seeds – 1/4 tsp

Palm jaggery / Karupatti – 1/4 cup, heaped

Cardamom – 1

Cooking soda – 1 pinch

Salt – as needed

Ghee or sesame oil – for greasing


  1. Wash and soak rice, urad dal, methi, toor dal for 3 hours.
  2. 1-soak
  3. Grind it with very little water to a smooth batter. I used my mixie as it is very less quantity, you can use your wet grinder too.
  4. 2-grind
  5. Powder the palm jaggery (karupatti).
  6. 2-karupatti
  7. Transfer the batter to mixing  bowl, add palm jaggery, salt (little is enough) and keep aside for 3 hours minimum. Mix well to dissolve karupatti jaggery after 3 hrs.
  8. 3-mix
  9. Before making the paniyaram, add cooking soda, powdered cardamom to it. Mix well.
  10. 4-mix
  11. Heat paniyaram pan, grease with ghee and pour the batter upto 3/4th of the shallow. Cook covered in medium flame for 2 minutes. Flip and cook for another minute or until golden. Add more ghee if desired.
  12. 5-ready


  • I do not like to ferment my sweet paniyaram batter, I just leave it stand for 3 hours. So I add cooking soda for easy cooking as well as softness. It gives slight porous texture too. You can skip and try.
  • Banana can be added. Mash 1/2 ripen banana and mix with the batter. This gives extra softness. You can reduce urad dal and add just 2 or 3 tbsp in that case.
  • Adding salt gives well balanced taste paniyarams. I almost add half the salt as I add it to the savoury version.
  • Increase the amount of palm jaggery as per your requirement.
  • For vegan version, replace ghee with sesame oil.

Serve hot. Can be had as evening tiffin or as a part of breakfast or dinner as you have seen in my brunch menu idea.

Labels: , ,


  1. Even we forgot doing this in tamilnadu. How can you make all these in Singapore? My god.. Really I should appreciate you. Your family members are very lucky:)

  2. Going to try this today
    Can we use the same batter for making the savory version instead of the idli batter ?

  3. Thank you . So We need to double the ratio and divide the batter into two and make savory and sweet version ?

  4. You made me to remember the taste of this paniyaram after long time.. Good one

  5. Thank you for sharing all recipes....

  6. Hi,
    i dont have paniyaram pan.Can i make idli or dosa using the same batter?


  7. yummm...will try this for sure..
    kavitha sivakumar.

  8. Hi there, can you make it with sona masoori rice? I don't have idli rice. Thanks!


Thank you for visiting my space and leaving comments,your comments are really appreciated...
I am currently away, might take a bit while to respond to your query, but will sure do when I find time.