Paal Paniyaram is a very traditional sweet in Chettinad cuisine. It can be served as a breakfast or as an after lunch or dinner sweet.
My mom used to soak the dumpling with coconut milk and sugar it tastes really good. It tastes, even more, better than normal milk. but, the normal milk is the easier version, either way, you will like it and even kids too.
For making the coconut milk you have to grind the shredded coconut in a mixie jar with some water and squeeze the milk out of it. We cannot boil the coconut milk so, what we have to do is if you want 3 cups of milk, you have to add 1 cup of boiled milk with sugar to 2 cups of coconut milk.
Nowadays life is easier with readymade store-bought products. So, you can use the store-bought canned coconut milk to make it.
I made it today for a weekend breakfast and my family liked it. Here I go sharing the recipe with you.
Ingredients
- Raw rice - 1/2cup
- Urad dal - 1/2cup
- Milk - 3cup
- Sugar - 1 1/2cup
- Cardamom powder - 1tbsp
- salt to taste
- Oil to deep fry
- Measure the raw rice and urad dal in a bowl. Clean it and soak the rice and dal for a minimum of 4 hours.
- After 4 hours grind the soaked rice and dal in a grinder or in mixie into a smooth paste and add the salt.
- In a deep pan heat the milk, add the sugar and the cardamom powder and boil it.
- Now, in a frying pan heat oil and using your hand or with a spoon, drop small balls into the preheated oil and fry until well done.
- Then, take out the fried hot dumpling and put it inside the warm milk.
- Soak the dumplings in milk for a minimum of 15 minutes.
- Serve hot or cold.
Cooking Tips
- The main part while making the batter you have to be careful to make a very smooth paste without any whole or half grind urad dal in the batter. The whole or half grind urad dal will pop in the oil and you may get hurt with hot oil. You frying the dumplings make sure you stand in a distance from the oil.
- One thing You can use coconut milk instead of normal milk will enhance the flavor.
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