Already I have shared about rice buns, but this time it’s completely different with the combination of palmjaggery syrup and palmjaggery dip. I love this to the core, we have this for breakfast. In my childhood, I use to go to Madurai for summer vacation to my grandfather’s house, this kulipaniyaram very common there, we can get it in every nook and corner of the streets in early morning, also there will be a queue waiting for this paniyaram. So I use to keep money and a box near me when I go to bed, and wake up early in the morning and go to the shop to buy this. Very good memories whenever I remember this. Also check out my other breakfast recipes, by clicking this link: https://madraasi.com/recipes/breakfast-dinner/.
Yaay!!! Its’ Friday and I am taking this to Fiesta Friday #70 hosted by angie@thenovicegardener. Let us move on to the recipe…
- Appam Batter – 2 cups
- Palm Jaggery – 2 cups
- Oil – 2 tbsp
- Boil a cup of water with 2 cups of palm jaggery, wait until gets dissolved and becomes semi thick (semi syrup consistency).
- In a bowl, strain the palm jaggery syrup and keep it aside.
- Take appam batter in a bowl, pour in the batter in each and every hole. Drizzle little oil around the sides of the buns/paniyaram.
- Swap the side and cook.
Serve hot with Palm Jaggery Syrup.
Note: Check out this link for appam batter: https://madraasi.com/2014/02/11/appam-or-hoppers/