My mom had gotten some ‘karupatti’ when she came from India, and I had no clue what to use it for. This has been lying around for quite a while now and when I came across a recipe for ‘Oats Paniyaram’ on from Umm Mymoonah’s ‘Taste of Pearl City’ blog, I was pretty sure I was gonna make it. For those of you who don’t know what ‘karupatti’ is it is ‘black jaggery’ from which palm sugar is derived from. It is said to have a lot of medicinal qualities and considered a healthier alternative to refined sugar. I’ve increased the amount of sugar quoted in Umm’s original recipe to suit my husband’s sweet tooth. Other than that this recipe is perfect: an easy, healthy snack for tea time.
1 cup sona masoori rice
1 cup Old Fashioned Rolled oats
3/4 cup karupatti( black/palm jaggery), grated
1/4 cup grated coconut
3 whole cardamom pods
1/4 tsp baking soda
1/4 cup canola oil for frying
pinch of salt
Soak the rice in water for 2 hours. About 10 minutes before grinding, soak the oats in water. Bruise the cardamom pods and remove the seeds from the pods. Grind the rice, cardamom seeds and salt to a fine paste. Add the oats and blend together. In the end, add the banana, jaggery and coconut and blend to combine. Add the ground paste to a bowl and add the baking soda. Rinse the blender jar with about 1 tbsp water and add this to the bowl to make a thick pancake like batter.
Heat the paniyaram pan, in each depression add a 1/4 tsp of oil, pour the batter to about 3/4 full. When cooked on the bottom, flip and cook the other side. Remove onto paper towels and serve warm.
You may use plain jaggery or even sugar in place of the black jaggery. If you don’t have a paniyaram pan, drop in oil and deep fry like bajji/bonda/hush puppies.
Verdict: This was a perfect healthy evening snack and was liked by my husband and my 18 month old son. It was not too sweet that it would seem like a dessert, but was perfectly balanced. I don’t like bananas, and I even liked this dish as the banana flavor was not too overwhelming. The cardamom added a floral aroma which made the kitchen smell divine. It was a quick dish to make too, I am definitely making this again.
This recipe which is in turn adapted from Priya’s Easy and Tasty Recipes by Umm Mymoonah, sums up the essence of the ‘Tried and Tasted’ Event more than anything else and goes to to ‘Tried and Tasted: Taste of Pearl City’ , event by Lakshmi, hosted here @ Oh Taste n See.
Also sending this to ‘Cooking with Fruits’ event.Pin It