DEVAKOTTAI SAMAYAL ARAI

  This is the panniyaram about which I mentioned about in the previous post Pillayar Nombu illai maavu  . Back home , my mom uses Karuppatti (palm jaggery) instead of Jaggery. That's how it got the name Karuppatti Panniyaram.This can be called sweet rice pancakes which are deep fried in oil ;) Use the maavu made for this panniyaram. Always save some dough before adding water, so that you can use it if the batter becomes too watery by mistake. Take the maavu in a bowl and add water spoon by spoon and mix well until it comes to the required consistency, as shown in the picture. Always save some dough before adding water, so  that you can use it if the batter becomes too watery by mistake. this is the right consistency Now heat oil in a heavy bottomed small kadai, because you can make only one panniyaram at a time.  The oil should not be too hot. Pour the batter using a flat spoon and keep splashing the oil on it. notice the size of the spoon Once it is c