Pillayar Nombu Panniyaram (Karuppatti Panniyaram)

 

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 cooked on the bottom, it will rise from the bottom of the kadai. Now, turn it over and immediately take it out of the oil, otherwise , it will become hard.

 

Point to be noted is that, if the jaggery is more in the batter, the panniyarams will stick to the bottom of the pan, and will tear when you try to turn it over. In this case, add a little of the rice flour which you prepared for the dough.

taken under powerful light

this is how it looks 

As you see in the above picture, when the panniyarams are done , they should have a flower-like border around. Then it means they have come out really perfect. 

When the panniyarams are done , we offer it to Lord Ganesha. Then the eldest male member of the  house prays to Pillayar and takes illai first and then gives to all the members of the family from the eldest to the youngest.