A morning breakfast from Chettinad cuisine with mild sweetness made of Karuppatti which is rich in iron. It is also a very good snack or tiffin to have in the evening..
Pre time: 15 mins
Cooking time: 20 mins
Serves: 4
Ingredients for making Karuppatti Kuzhipaniyaram / Palm Jagerry Appe :
Raw rice 1 cup
Par boiled rice / Puzhungal arisi 1 cup
Urad dal / Ulutham paruppu 1/4 cup
Fenugreek seeds / Venthayam 1 tea spoon
Powdered Palm Jagerry / Karupatti 3/4 cup
A pinch of salt
Grated coconut 3 table spoons
Oil or ghee for making Paniyaram
How to make Karuppatti Kuzhipaniyaram / Palm Jagerry Appe?
Wash the rice and dal, add the fenugreek and soak in water for 3 hours.
Grind them in a blender to very fine smooth batter adding very less water.
The batter should be as thick as possible.
Allow it to ferment for overnight or 7 hours.
Add some water to jagerry and boil it for some time.
Filter it and remove the residues.
After it becomes warm add it to the batter and mix well.
Now the batter comes to pour in consistency.
Add the salt and grated coconut and stir.
Heat the Appe pan and grease it with oil or ghee of 1/4 tea spoon for each crater..
Pour 1 table spoon of batter in all the craters. Drizzle some oil or ghee around. Close the pan with a lid and wait for 2 minutes.
Once they get cooked flip off them to the other side.
After 3 minutes take them out and serve hot.
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