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Paal Paniyaram - Chettinadu Special


We are completed more than half of our journey in A-Z series in Journey through the cuisine.For the letter P,I had several options such as paal,poli,paal kari,puliodhari but settled with paal paniyaram.

Paal paniyaram is a Chettinadu sweet delicacy in which a deep fried fritter is soaked in sweetened coconut milk.Itsprepared for most of the occasions for breakfast.

Since we like this sweet preparation a lot, mom used to make it frequently,especially after any special poojas.As the coconut and rice offered to God needs to be used in some sweet preparation.
Mom used the coconut milk for soaking the paniyarams but here I used both coconut milk and regular milk.Off to the recipe.......




                                                                      
                                                            
                                                       Paal Paniyaram

                                                                  
   Basic Information

   Preparation time 20 minutes
   Soaking time 2-3 hours
   Cooking time 25 minutes
   Serves 3-4


   
  Ingredients

    

Ingredient
Quantity
Raw rice/pacharisi
1/2 cup
Urad dhal/ulutham paruppu
1/2 cup 
Idly rice/pulungal arisi
1 tbs
Thick coconut milk
1 cup
Regular milk(boiled and cooled)
1/2 cup
Sugar/sakkarai
3-3.5 tbs
Cardamom powder/ellakai podi
a pinch
Salt
1/2 tsp
Oil
for frying

  Method 
  • Rinse the rice and dhal for couple of times in water and soak it for 2-3 hours.After soaking completely drain the water.Grind it to a smooth and fluffy batter,with water as needed.The batter should be thick like a vada batter.Transfer the batter to a bowl and add salt.Mix it well.
  • Mix both the milk and add sugar,cardamom powder,mix it well.Keep it aside.
  • Heat a pan with oil and once the oil gets hot take a small pinch of batter and drop it in the oil.Fry it in a medium flame till golden,Remove it from the oil and drain it on a paper towel.
  • Now add the fried paniyaram to the milk and mix it well.Let it soak for 15 minutes.
  • Serve it.



  • Grinding it in a grinder gives a fluffy batter.
  • If you feel the first batch of paniyaram comes out bit hard then add a pinch of cooking soda..
  • Do not drop the batter too big after soaking the size would increase slightly.

Enjoy.....................









Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63









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