Chettinad Special Paal Paniyaram

Chettinad Special Paal Paniyaram

Recipe Cuisine: Indian |  Recipe Category: Snacks

Prep Time: 3 hrs soaking time + 15 mins   |  Cook time: 20 mins

        Paal Paniyaram is very special in chettinad areas. When I went to Karaikudi I tasted this. It tastes so yummy. Usually we make Paal Kozhukattai. But this is something new like Cute little paniyarams dunked in coconut milk. Since it is a sweet we can also try this for Diwali like festivals. Once I tried it in my home, It turns as my Hubby's Favorite snack and it really comes very well in taste. Try this and Enjoy.....

Ingredients

• Urad dal – 1/2 cup
• Raw rice – 1/2 cup
• Coconut, large – 1
• Milk – 1/2 cup 
• Sugar – 1/2 cup
• Cardamom – 1
• Salt – 1/4 tsp

Method:

Step 1:

• Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth, fluffy batter using ice cold water.
• Mix salt to the batter and beat well. Keep aside.  

Step 2:

• Extract coconut milk by grinding coconut with water. You can do in two batches. Use 1/2 cup water at a time. 
• Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside.
• Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the prepared batter. Cook it well from all sides by stirring now and then.
• Once its pale golden in colour and cooked well inside, drain in paper towel.
• Add to the milk and serve.

Notes

• The batter should be light, not water or too heavy thick paste. The batter should be like Ulundha Vadai batter Consistency.
• we are using coconut milk, it should be consumed immediately or refrigerate and consume within a day.
• The amount of coconut milk depends on the nature of coconut, so adjust the milk quantity accordingly. 
• Do not change the colour of paniyaram while frying.