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?
Paal Paniyaram Recipe – Ingredients
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
- 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.
- 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 🙂
- 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.