As a foodie, now I am in love with summer, because of the nature’s gift. I had varieties of summer fruits for this summer which was very delicious and also on the other side being a very good coolant for us. Now this post is related with FIG/ATHIPAZHAM.
Last year I got to have fig, but it was not ripen and I too never got to know that it was not ripen, just like that had it, never liked the taste. But this time when I went to purchase fruits, I saw the fig fruits dark red in colour, the vendor told me the one’s in red color are the ripen. He requested me to taste a fig, I was little scared when I remembered the last year experience, but when I had it was heavenly. Also got a ½ kg of ripen fig fruits, kids never had it and so thought of creating a dish. My kids like kuzhipaniyaram to the core so called paddu/unniappam. This resulted in FIG KUZHIPANIYARAM.
It was very delicious, with sweet taste as I induced little palm jaggery syrup and little crunchy because of its texture – that “Naruk Naruk” texture. Give a try as soon as possible, as it’s seasonal fruit and available only in summers.
Health benefits of Fig: Fig helps build stronger bones because of the magnesium, calcium and vitamin K2 in them. They help in maintaining heart healthy and keeps the blood pressure in line. It also helps stabilize and lower blood sugar levels and is good for soothing irritable bowel syndrome (IBS). Let us move on to the recipe…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/ and breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/
Preparation Time: 15 mins
Cooking Time: 15 mins
Yields: 28 paniyarams
1 cup: 160 ml (rice cooker cup)
- Fig fruits – 5 nos
- Wheat flour – 1 ½ cups
- Rice flour – 3 tbsp
- Cardamom powder – ¼ tsp
- Palm jaggery syrup (Karuppati paagu) – ¾ cup
- Baking soda – ¼ tsp
- Salt to taste
- Clean, drain the water and transfer the fig fruits to blender and blend them well to a fine paste.
- Take wheat flour, rice flour, cardamom powder, baking soda, salt and mix all together.
- Pour in the fig fruit pulp and mix it well (no lumps should be formed).
- Pour in the palm jaggery syrup little by little at regular intervals, mix them well to a fine paste (no lumps should be formed).
- Pour in ½ cup of water and mix them well (the batter should be in dosa consistency).
- Heat oil in the kuzhipaniyaram pan, spoon in the batter till ¾ of each and every mould, cover and cook for 3 mins in medium flame (else it would be burnt).
- Remove the lid, turn the side and cook for a min.
- Transfer the paniyaram’s to a plate.
Note: You can adjust the quantity of palm jaggery as per your sweet tooth.