Friday, October 25, 2013

Paal Paniyaram Recipe - Chettinad Paal Paniyaram | Diwali Special Sweets Recipes

Paal Paniyaram Recipe
Paal Paniyaram is a very popular delicacy from Chettinad cuisine. Paal Paniyaram is nothing but deep fried balls(made with rice-urad dal batter) soaked in coconut milk.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.

I have enjoyed this paal paniyaram so many times so decided its high time I try it.....Though I've seen amma making this from my childhood days, this is the first time I am trying it all by myself....and I am always super excited and proud when I make traditional recipes and it becomes a hit too!

This is one of ammas signature dish,so I got the recipe and tips from her and made this recipe.Now lets get on to learn how to make traditional paal paniayram recipe..Shall we?
Chettinad Paal Paniyaram Recipe

Paal Paniyaram Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 3
Recipe Category: Sweet | Recipe Cuisine: South Indian

Raw Rice - 1/2 cup
Whole Urad Dal - 1/2 cup
First Coconut Milk - 1 cup
Milk(boiled and cooled) - 1/3 cup
Cardamom powder - 1/4 tsp
Salt - a tiny pinch
Sugar - 1/8cup
Oil - to deep fry


  1. Take equal measure of raw rice and urad dal and soak it together for  2-3 hrs...and those are the measuring cups Lavi gifted me :) 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.How to make paal paniyaram - Step1
  2. 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.
    How to make paal paniyaram - Step2
  3. Turn over and cook on both sides to light golden color.
    How to make paal paniyaram - Step3
  4. 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.How to make paal paniyaram - Step4
Enjoy your paal paniyarams!

Paal Paniyaram
Dont these paniyarams look gorgeous, I loved clicking them :)

Chettinad Paal Paniyaram Recipe

My 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 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.
Chettinad Paal Paniyaram Recipe

Written by: SHARMILEE J


  1. Milk Paniyaram looks to be too delicious. Wonderfully prepared.

  2. look so yummy!! Never heard of this recipe, I definitely want to try. Even before you added the milk the paniyarams look so yummy. Just last week I tried extracting coconut milk for a recipe..phew!! what hard work for less than half a cup of coconut milk! Can lazy bums like me use readymade coconut milk at all?

  3. This is a new dish I have heard of. They look very beautiful & easy to make too. Happy Diwali to you in advance

  4. Looks yummy sharmi!! One of my fav sweet :) Looks very authentic ..

  5. These look gorgeous! Happy Diwali to you and your family in advance. :)

  6. Again thanks. I am regretting why I didn't follow your recipes earlier. They are wonderfully explained tnx again.

  7. my fav...super tempting paniyaram....Lovely clicks..

  8. Looking Pretty, Definitely going to try...

  9. these reminds me of the cheese balls... looks delicious..

  10. Hi Sharmi,
    Gonna try this mouth watering receipe today..
    Just curious on what type of rice u used? Is it pacharisi?

  11. i am sure gonna try this sharmi. those crispy cuties is what making me drool!

  12. hi akka,i need to know whether i can use normal rice instead of pacharisi?

    1. No raw rice(pacharisi) is recommended for this recipe

  13. I never tasted this. Looks so delicious !!!

  14. greetings sharmi,
    OMG I've been searching for this type of measuring cups everywhere.....could u pls say frm where did u get dem?

    1. The plastic pink ones, I got from Nilgiris.....the silver ones my friend gifted me ,its from Rathna Stores.

  15. Hi Sharmi, I like your recipes and your presentation is simply great. Don't we have to keep the batter overnight for fermentation?

    1. No fermentation is needed for this paniyaram recipe....

  16. Hi. Can u plz tell where can I get raw rice from and it's other names as well

  17. Raw Rice is Pacharisi in Tamil....other than that I am not aware of other name for it

  18. Sharmi.. thanks so much for posting this recipe like I requested :)

  19. This is my FAV dish.. my mom is scared to do this becoz it spluttered once.... :(

  20. Turn out very kids said superb taste...

  21. Turn out very well...superb taste said my kids....


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