Happy Karthigai Deepam
friends. I was supposed to make this dish for “Dish it out – Wheat and Jaggery”, but did not get around to making it. The thing which finally drove me to make it was an overripe banana lying on the counter top. So I called my mom and verified the measurements and made it. The next day I called her again and asked her about the dish to be made for Karthigai Deepam apart from Pori Urundai. She said “appam” and described this same recipe. I was happy since I had already made the dish and I had something to post on the deepam day.
I would describe the taste of these paniyarams to be like banana muffins since the whole wheat flour made them very dense. The paniyarams were not too sweet and jaggery added a nice flavor. Overall we loved it and I am glad to be using the kuzhi paniyaram pan often. Off to the recipe.
1 cup wheat flour
1/2 cup jaggery
1 banana mashed
Pinch of salt
Pinch or 2 of cardamom powder
1 tsp ghee
Oil for making the paniyarams
Take wheat flour in a bowl. Add jaggery.
Add mashed banana.
Add salt and cardamom powder.
In a little ghee fry cashews and raisins.
Add the fried cashews and raisins to the flour mixture.
Make a batter using water. The batter should be thicker than dosa batter in consistency.
Heat a kuzhi paniyaram pan and pour 1/4 tsp oil in each groove. When the oil heats up, pour batter into the grooves.
After a few minutes flip over. Cook until both sides are done.
Tasty paniyarams ready.