Chettinad

Inippu paniyaram

Name: Inippu paniyaram
Total time: 35 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 2 cups slightly sour idli dosa batter; 2/3 cup grated jaggery; 2 tbsp water; 1/3 cup finely chopped bits fresh grated coconut; 1/4 tsp cardamom; a pinch baking soda (bicarb soda, bicarbonate of soda); 2 tbsp for the pan ghee

Jaggery batter puffed in a paniyaram pan. Crisp shell, soft cardamom centre.

35 minTime

4 gProtein each

mildSpice

The pan with the dimples3 chapters · 2 min read

Make it your way

Grandma's wayRice and urad ground fresh, karupatti and a cast iron kuzhi pan.

The original

359kcal

4 gprotein

2 gfibre

35minutes

Inippu paniyaram as Chettinad homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Idli dosa batter2 cups, slightly sour

Jaggery⅔ cup, grated

Water2 tbsp

Fresh grated coconut⅓ cup, finely chopped bits

Cardamom¼ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Ghee2 tbsp, for the pan

Method

5 steps

1Melt jaggery in water, strain and cool to lukewarm.
2Stir jaggery syrup, coconut, cardamom and soda into the batter.
3Heat the paniyaram pan, add a few drops of ghee to each cup and fill three quarters full.
4Cover and cook on low until the base is golden, then flip each with a skewer and cook the other side.
5Serve warm.

Serve it like this

Pile on a plate while still hot and pass them round straight from the pan.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Inippu paniyaram

Make it your way

Ingredients

Method

Make it a meal