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kuzhi paniyaram sweet made with red rice and karupatti

Sweet Kuzhi Paniyaram with Red Rice & Karupatti

Soft and healthy kuzhi paniyaram sweet made with Indian red rice, aval, coconut and karupatti jaggery. This traditional inippu paniyaram is fermented and cooked in a paniyaram pan until soft inside and golden outside.
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Prep Time 10 minutes
Cook Time 15 minutes
Fermentation Time 8 hours
Total Time 8 hours 25 minutes
Servings: 18 paniyaram
Course: Breakfast, snacks
Cuisine: Indian, south indian, Tamil Nadu
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red rice 250 g
  • ½ cup grated coconut
  • 1 cup karupatti / country jaggery
  • ½ cup aval poha
  • 1 pinch cardamom powder
  • Water as needed
  • Ghee for cooking

Equipment

  • Kuzhi Paniyaram

Method
 

  1. Wash and soak the red rice for 4 hours.
  2. Wash and soak aval for 30 minutes.
  3. Add soaked red rice, aval, grated coconut and karupatti to a mixer.
  4. Add water little by little and grind into a smooth batter.
  5. Add a pinch of cardamom powder and mix well.
  6. Transfer the batter to a bowl and ferment for 8 hours.
  7. Heat a kuzhi paniyaram pan and add a little ghee in each hole.
  8. Pour the batter into each hole.
  9. Cover and cook for 2–3 minutes.
  10. Turn the paniyaram and cook the other side for 2 minutes.
  11. Cook until golden brown and soft inside.
  12. Remove and serve hot sweet kuzhi paniyaram.

Notes

  • Fermentation makes paniyaram soft.
  • Do not add too much water while grinding.
  • Cook on medium flame.
  • Karupatti gives better flavor than sugar.
  • Batter should be slightly thick, not watery.
  • If the batter becomes thin, add 1–2 tablespoons of rice flour to thicken the batter.