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.
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📖 Recipe Card
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 teaspoon cardamom powder
- a tiny pinch salt
- 1/8 cup sugar
- oil to deep fry
Instructions
- 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, cardamom powder, sugar and mix well. Drop the paniyarams into the prepared milk, let it soak for 5-10mins.
- 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.
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.
Hamaree Rasoi
Milk Paniyaram looks to be too delicious. Wonderfully prepared.
Deepa
Sangeeta Sudhakaran
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?
Corporate to Kitchen
This is a new dish I have heard of. They look very beautiful & easy to make too. Happy Diwali to you in advance
Sowmya Dinavahi
Looks yummy sharmi!! One of my fav sweet 🙂 Looks very authentic ..
M D
These look gorgeous! Happy Diwali to you and your family in advance. 🙂
ranjana
Again thanks. I am regretting why I didn't follow your recipes earlier. They are wonderfully explained tnx again.
Veena Theagarajan
looks so yum! so so soft
Gayathri Ramanan
my fav…super tempting paniyaram….Lovely clicks..
Sathya...
Looking Pretty, Definitely going to try…
Nivedhanams Sowmya
these reminds me of the cheese balls… looks delicious..
Rumana Ambrin
Very nice dish..
Shakthi
Hi Sharmi,
Gonna try this mouth watering receipe today..
Just curious on what type of rice u used? Is it pacharisi?
SHARMILEE J
Yes raw rice is pacharisi
Lavi Raj
i am sure gonna try this sharmi. those crispy cuties is what making me drool!
Sakthi Priya
hi akka,i need to know whether i can use normal rice instead of pacharisi?
SHARMILEE J
No raw rice(pacharisi) is recommended for this recipe
Shabitha Karthikeyan
I never tasted this. Looks so delicious !!!
pearly2705
Sure gonna try. Looks yummy
nasi
greetings sharmi,
OMG I've been searching for this type of measuring cups everywhere…..could u pls say frm where did u get dem?
SHARMILEE J
The plastic pink ones, I got from Nilgiris…..the silver ones my friend gifted me ,its from Rathna Stores.
Soja Pradeep
Hi Sharmi, I like your recipes and your presentation is simply great. Don't we have to keep the batter overnight for fermentation?
SHARMILEE J
No fermentation is needed for this paniyaram recipe….
Shireen Khan
Hi. Can u plz tell where can I get raw rice from and it's other names as well
SHARMILEE J
Raw Rice is Pacharisi in Tamil….other than that I am not aware of other name for it
someone2share
Sharmi.. thanks so much for posting this recipe like I requested 🙂
Vallikkannu Narayanan
This is my FAV dish.. my mom is scared to do this becoz it spluttered once…. 🙁
Meenu 77
Turn out very well…my kids said superb taste…
Meenu 77
Turn out very well…superb taste said my kids….