Pal paniyaram is a very popular dish from Chettinad delicacy. It was my long time wish list to make and finally I made it in last weekend. This is very special sweet which will just melt in our mouth. This paniyaram made with rice and urad dhal batter and soaked in coconut milk. Adding jaggery is the authentic version and sugar can be added instead. I learnt this recipe one of the TV show and here is the delicious Pal Paniyaram for your all.
INGREDIENTS:
Raw rice - 1 cup
Urad dhal - 1 cup
Salt - as needed
Oil - for frying
For coconut milk:
Grated coconut - 2 cups
Grated jaggery - 1 1/2 cups
Cardamom powder - a pinch
HOW TO MAKE:
Soak rice and urad dhal together for 3 to 4 hours. Wash well and grind it by adding needed salt. Make a fine paste of it.
The batter consistency should be thick and smoothy like medu vada batter. Keep aside. Grate jaggery and make a powder it. Grind grated coconut in the mixer / blender with warm water. Use strainer and make a neither thick nor thin milk. In a bowl add coconut milk, jaggery powder and cardamom powder. Mix well and let the jaggery get dissolves in the coconut milk.
Heat oil in a kadai and when it heated up take a small portion of batter in hand and drop in the oil little by little as shown in the below picture. It will puff like bonda. Do not deep fry and do not fry golden in color. Before it turn golden brown take out from the oil and drain it on a paper towel.
In a bowl of coconut milk put paniyarams and soak it for 15 mins.
Pal Paniyaram is ready...
TIPS:
Using coconut milk is an authentic version and normal milk also can be used.
Sugar can be used instead jaggery.
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