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Thursday, December 9, 2010

Karuppatti Paniyaram and Elai Mavu


Pillayar Nombu is fast approaching and many of my young readers want the recipe for this and Elai mavu. Elai mavu is karuppatti paniyaram mavu without water. As I go to nagarathar sangam, I don’t usually make this at home. But for the sake of my readers, I learnt it from my mom this week when I went to chettinad to attend a function. So there are no photos attached.
Ingredients
Raw rice -2 cups
Black jaggerry (powdered)-1 ½ cups (karuppatti) if you don’t get karuppatti in you area then try with vellam
Procedure
Soak the rice for 30 minutes. Drain and dry in a paper for 20 minutes and dry grind it in a mixie.Here in India we sieve the flour in a fine siever half and remaining half in medium siever.If you don’t have siever just finely grind and keep. Now powder the karuppatti and add ¼ cup water and keep in the kadai. Once the jaggerry gets melted and gets hot switch off. No need of any string consistency. If the pagu start boiling switch off. Wait for 2 minutes and then add the pagu to the flour and mix in the consistency of chappathi mavu. If there is ecess pagu it can be used for thirattu paal.Dont pour all the pagu atonce. slowly add. Sometimes there will be excess.
This flour can be made in advance and refrigerated. So make it the day before itself.
Karuppatti paniyaram
Take the paniyaram mavu in a bowl and mix it in the consistency in between idly and dosai batter. Keep a small flat kadai in the stove and with a proper ladle pour one ladle into the oil when the oil is hot. Allow some seconds to cook then with the ladle slowly pour little oil in the kadai on top of the paniyaram. Now the paniyaram will get nice border. Turn side and cook for a minute and remove from the kadai draining the excess oil from the paniyaram. After taking out wait for a minute and break one paniyaram and see to check wether it is fried well.If not fry little longer.

11 comments:

Priya Sreeram said...

good one !

kpm said...

Thanks for the recipe. Do you know of any cookbooks for Chettinad recipes?

Uma said...

Hello Aachi,
I'm Uma from france.I am an ardent follower of ur reciepes in recent times.This was just what I was looking for, thanks for writing it at the right moment,am going to try it for the first time here :)

Cham said...

I heard of karupatti paniyaram , elai mavu sounds new ... You are too generous Aunty to bring all Chettinad special for us!

Sabitha said...

I love your recipes, and it is so authentic and easy! :) I try to make use of the pachai payaru, kollu , etc that I got from india, but not finding interesting recipes except for the traditional curries or kollu rasam. Do you have any interesting ideas?

Solai Chidambaram said...

sabitha,You can make easy and healthy pachai pasipayaru kuzhambu.I will soon post the recipe.My daughter was also asking for the recipe.

Sumi said...

love this recipe..is it deep fried in oil??

Solai Chidambaram said...

Yes.It should be deep fried Sumi.

Aneetha said...

Thanks so much Aachi!

KrBr said...

Achi could u pls post the recipe for kalkandu vadai and sigaparisi paniyaram.

Solai Chidambaram said...

KRBR,will surely post those 2 recipes soon.