Paal Paniyaram is a popular Chettinad Sweet recipe made with rice, urad dhal, sugar, and coconut milk. Like mangai Pachadi, Rava Ladoo, Carrot Halwa, Badam Puri, Udupi Style Badam puri, Paal Paniyaram is also easy to make. I Cook Paal Paniyaram very often at my home because the batter for Paal Paniyaram is Similar to idly batter. Every Week Idly batter is made at South Indian Homes. So whenever you prepare the batter for idly, you can also use the same batter to make Paniyaram. Next Time when you make the batter for idly, start grinding the equal portion of urad dhal and rice, Take some amount of batter for Paniyaram.
Ingredients:
For Paniyaram:
1/4 cup of Raw rice
1/4 cup of Urad dhal
1/8 tsp of salt(optional)
1/4 to 1/3 cup of water
For Milk:
200 grams of fresh coconut
3 cups of Room Temperature water
1/3 cup of White Sugar
3 to 5 green Cardamom
1/2 cup of room temperature Cow’s Milk (Optional)
Procedure:
Step 1: Paniyaram Batter
1. Wash the rice and Urad Dhal under the running water until the water is clear.
2. Soak the Dhal and the rice in the water for 5 hours.
3. Drain the rice and dhal from the soaking water and add some fresh room temperature water and, grind into a fine Paste.
4. Add 1/8 tsp of salt and mix well. Keep the Batter aside.
Step 2: Coconut Milk
6. Blend fresh coconut pieces with some room temperature water and green cardamom until well combined.
7. Pour the mixture over a mesh or thin
cotton cloth and collect the Coconut Milk in a separate Small deep bowl.
8. Add in the cow’s milk and White sugar into coconut Milk and Mix well to dissolve the sugar.
Step 3: Paniyaram Making
9. In a Deep Frying Pan, heat the required oil for frying.
10. Simultaneously in a separate deep vessel fill the water and Warm up the water. Throughout the cooking process, water should be maintained at warm.
11. Just before adding the batter into the oil, Beat the Paniyaram Batter with a spoon or ladle. Paniyaram Batter should not be thick or thin. Batter Should be light and fluffy.
12. When the oil is hot enough, scoop out some of the Paniyaram Batter with your palms and drop gooseberry size balls into the oil.
13. Keep stirring the Paniyaram until well cooked. Paniyaram Should be fully cooked but, the outer surface should not be browned.
14. Remove the Paniyaram from the Oil and Drop into the warm water. With a flat ladle Push the Paniyaram into the water and remove the Paniyaram from the warm water, drop into the Coconut Milk.
15. Let the Paniyaram Soak into the Prepared coconut Milk for 2 to 5 hours at room temperature.
16. After the Paniyaram Absorbed much of the coconut milk, Chill the Paniyaram for a few hours in the refrigerator and Serve!
Note :
Batter Should not be thin or Thick. Grind the dhal and rice like an Idly Batter but Make sure to beat the batter just before frying.
