RICE/ PALM JAGGERY PANIYARAM

Name: Rice/ Palm Jaggery Paniyaram
Prep time: 45 min
Cook time: 20 min
Ingredients: 1 Cup Raw Rice; 1 Cup Palm Jaggery; 2 tbsp Urad Dal; ¼ Cup Coconut; ½ tsp Cardamom powder

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Rice/ Palm Jaggery Paniyaram

Paniyaram is a deep fried sweet dish commonly served during festivals. Although rava paniyaram is a more familiar one, rice/palm jaggery paniyaram is a less known traditional recipe.

Palm jaggery is prepared from palm tree extract and has been used for generations in ayurveda for its medicinal properties. Rich in calcium, iron, phosphorus, potassium, fiber; it has many valuable nutrients compared to unhealthy bleached white sugar. It acts as a digestive agent (so it’s good to consume after heavy meals), cleanses the body, increases immunity, natural coolant, anti oxidant and relieves constipation.

In ancient times, palm jaggery was used to prepare coffee, tea, sweet snacks and all others prepared using sugar nowadays ; jaggery being next in line. Sugar was consumed very minimally or nil during that period. As we started using sugar more, the traditional healthy sweeteners started to lose its value and health quotient. Time to bring back all the ancient healthy ingredients back to our kitchen and build a healthy lifestyle and health to family members. Try to replace sugar with palm jaggery and jaggery in your pantry and try to consume white sugar as minimum as possible.

Try out this recipe once in a while and enjoy it as a healthy evening snack.

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Prep Time 45 mins

Cook Time 20 mins

Course Appetizer, Snack

Servings 10

Ingredients

1 Cup Raw Rice
1 Cup Palm Jaggery
2 tbsp Urad Dal
¼ Cup Coconut
½ tsp Cardamom powder

Instructions

Wash and soak 1 cup raw rice and 2 tbsp urad dal together for about half an hour.
Grind it together for about 2-3 min without adding any water.
Palm jaggery needs to be filtered to remove any debris or impurities present in it. For that in a bowl add 1 cup palm jaggery along with 3 tbsp water and bring it to boil till all the lumps are dissolved. Cool it down to filter.
Add filtered palm jaggery to the partially grinded rice urad dal mix.
To it further add ¼ cup coconut and ½ tsp cardamom powder
Grind it to a slightly coarse paste.
We have not added any water during grinding. Palm jaggery tends to release water while mixing, that consistency is enough. Adding water makes the batter very loose and watery.
Keep some oil in a frying pan, when its hot enough, pour a small ladle of batter to the oil.
It sinks to the bottom initially. When it pops up, gently flip it over.
Pour the next ladle of batter only when the previously dropped one comes up.
Flip it over. Make sure to fry in medium flame to ensure even cooking, or else the middle cavity remains uncooked leaving the outside burnt.
Transfer when cooked
Enjoy it hot along with tea or as evening snack.

Tags: Palm jaggery, paniyaram, Rice

TARO ROAST

PLANTAIN PEEL STIR-FRY

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,