Preparation Time : 10 minutes
Cooking : 20 minutes
Yield – 20 nos
Palm Jaggery / Karupatti Panniyaram – 3/4 cup powdered
Appam Batter – 1 cup
Elachi – 3 nos
Coconut – 1/4 cup chopped
Oil – to drizzle or grease
Get ready your appam batter , make sure the consistency is thick(solid) batter ensure its not liquid, so check the consistency of batter by pouring the batter using the deep ladle . Then add the crushed elachi and chopped coconut pieces give a nice mix . adjust the salt.
Then take a palm jaggery and pour it in the kadai and add 3 tbsp of water, allow it to boil till the palm jaggery dissolves, once everything dissolves and filter the jaggery water and add the syrup to the batter slowly , and mix it, add only required amt of palm jaggery water till the dropping consistency occurred. do not over add it .
Now take the paniyaram pan and great it with oil and pour the required amt of batter in each hole, keep the flame in the medium wait till its cooked one side , once cooked then flip it other side and cover the paniyaram with lid . wait till both sides cooked.
Once cooked transfer it to the plate 🙂 and serve it directly , it wont required any spl side dish, every bite you feel the sweetness from palm jaggery and crunchy coconut
- Make sure the batter is very thick, so that when you add the palm jaggery it will be in right consistency
- it always good to try with appam batter 🙂 if not try with normal idly batter but taste differ
- If you have added coconut in appam batter not to add the bites in the kuzhi paniyaram else add it