karupatti mittai recipe /palm jaggery mandaba mittai
Ingredients
- Idli rice - 1 cup
- Urad dal /ulundhu - 1/4 cup
- Karupatti vellam/palm jaggery - 2 cups
- Sukku thool/Dry ginger powder - 1 tsp
- Cardamom powder - 1 tsp
- Dash of salt to batter
- Oil to fry the batter
- Idli dosa batter(fermented) - 1 laddle full(optional)
Instructions
- First wash and soak both dal and rice all together for 4 hrs.2.Then grind it by adding needed water to a batter (batter should be little grainy).3.Mix with a pinch of salt and let it ferment for 4 hours.4.The consistency of the batter can be like dosa batter and not thick.5.Now mix the fermented idli dosa batter to the ground batter mix and keep ready.6.In a kadai add jaggery with water till immersed.7.Let it boil to dissolve the jaggery completely then filter again bring to boil.8.Let it boil for 3-4 minutes and no string consistency is required.switch off the stove then add sukku and cardamom powder stir well and keep.9.Keep oil in a kadai and in-between pour batter in a bottle squeezer.10.When oil is hot squeeze into spirals as shown balance the heat so that its cooked well.11.When golden take out from oil and put it in the warm syrup and leave it for five minutes and take out and serve.
Notes
The syrup should be warm when we add the fried batter so that it absorbs the syrup into the batter.
Don’t leave the fried batter for long in the syrup it will become soft and soggy.
Batter consistency is important to get perfect sweet.
Batter should be little grainy while grinding.
Fermenting the batter gives the exact taste and completion to this dish.
If you are fermenting the batter overnight then adding idli dosa batter is not needed.
Don’t leave the fried batter for long in the syrup it will become soft and soggy.
Batter consistency is important to get perfect sweet.
Batter should be little grainy while grinding.
Fermenting the batter gives the exact taste and completion to this dish.
If you are fermenting the batter overnight then adding idli dosa batter is not needed.