Paal Paniyaram is a mild sweet yummy paniyaram version made by frying rice urad batter dollops & soaking it in coconut milk & milk. Paal Paniyaram is a very popular delicacy from Chettinad cuisine and made for special occasions like birthday, anniversaries, etc. Learn how to make Paal Paniyaram with step by step pictures.
Paal Paniyaram is a popular Chettinad delicacy. It is one of my favorites but we make it rarely for evening snack or for morning breakfast.
About Paal Paniyaram
In my native town Karaikudi, this is one of the diwali special dishes made on Diwali day along with suzhiyan, masala seeyam,idli and any nonveg kuzhambu. It is a custom to keep the enna chatti(kadai with oil) on Diwali, you can make this delicious and easy sweet…., trust me its easier than our medu vada.
Check out Diwali recipes collection
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📖 Recipe
Paal Paniyaram
Ingredients
- 1/2 cup raw rice
- 1/2 cup whole urad dal
- 1 cup first coconut milk
- 1/3 cup milk boiled and cooled
- 1/4 tsp cardamom powder
- a tiny pinch salt
- 1/8 cup sugar
- oil to deep fry
Instructions
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Take equal measure of raw rice and urad dal and soak it together for 2-3 hrs…
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Then grind it to a fine batter(use grinder) for best results. Add very little water only while grinding.
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Add salt, mix well and keep aside.
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The batter should be thick and fluffy like idli / medu vada batter.
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Heat oil in a kadai – When oil is heated up, take a small portion of batter and drop in the preheated oil.It will puff up well.
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Turn over and cook on both sides to light golden color.
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Drain in a tissue paper. In a bowl add coconut milk, milk, cardamom powder, sugar and mix well. Drop the paniyarams into the prepared milk, let it soak for 5-10mins.
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Enjoy your paal paniyarams!
Notes
- While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil.
- Always use fresh coconut milk as it gives a great flavor.
- The milk should not be too thick else it will take more time for the paniyarams to absorb the milk.
- You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned.
- You can fry the paniyarams before hand and while serving time just soak them in milk.
- Adjust sugar quantity according to your taste.
- Make sure you grind it fine, else it will splutter while frying just a word of caution.
- You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying.
- Dont fry the paniyarams for more time, just fry till light golden brown.
- Salt is added in sweet dishes just to lift the sweetness of the dish.
Nutrition
How to make Paal Paniyaram
- Take equal measure of raw rice and urad dal and soak it together for 2-3 hrs. Then grind it to a fine batter(use grinder) for best results.Add very little water only while grinding.Add salt,mix well and keep aside.
- The batter should be thick and fluffy like idli / medu vada batter.Heat oil in a kadai – When oil is heated up,take a small portion of batter and drop in the preheated oil.It will puff up well.
- Turn over and cook on both sides to light golden color.
- Drain in a tissue paper.In a bowl add coconut milk,milk,elachi powder,sugar and mix well.Drop the paniyarams into the prepared milk, let it soak for 5-10mins.
Enjoy your paal paniyarams!
Dont these paniyarams look gorgeous, I loved clicking them.
Expert Tips
- While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil.
- Always use fresh coconut milk as it gives a great flavour.
- The milk should not be too thick else it will take more time for the paniyarams to absorb the milk.
- You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned.
- You can fry the paniyarams before hand and while serving time just soak them in milk.
- Adjust sugar quantity according to your taste.
- Make sure you grind it fine, else it will splutter while frying just a word of caution 🙂
- You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying.
- Dont fry the paniyarams for more time, just fry till light golden brown.
- Salt is added in sweet dishes just to lift the sweetness of the dish.
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