Paal Paniyaram

Paal Paniyaram

Paal Paniyaram is a purely Chettinad Dish... a Sweet served with Dinner or Break Fast.

Ingredients:

• Raw Rice - 200gm
• Urud Dhal - 200gm
• Salt - very little
• Coconut - 1
• Elachi - 2
• Sugar - 200gm
• Oil - to fry

Method:

Soak the rice and dhal together for about 2 to 3 hours and not more. Grind it in the grinder very fine. Take care that there are no small particles of rice or dhal left ungrounded. Add salt and mix well.

  Batter

Heat oil in a kadai and drop the batter in small drops. Do not let it fry too much. when it turns to slight yellow drain them and keep them aside.

Fried Paniyarams 

Extract coconut milk. add and dissolve the sugar in it. also add the elachi for flavor.
Keep the coconut milk in slightly thicker consistency for better taste.

Coconut milk 

Now pour the coconut milk over the paniyarams and let it soak for half an hour or so.

When soaked well serve in a bowl.
Remember soak it in a wide shallow bowl so that handling will be easier and the paniyaram would not be disturbed.

Paal Paniyaram

Note:  If there are any rice or dhal particles in the batter it may burst when you drop it in the kadai. so grind it fine. As soon as you make the batter do the paniyaram. Leaving the batter for a long time may cause the paniyaram to absorb oil.
And if you feel the paniyaram has drunk much oil then, heat water in a vessel drop the paniyaram in that and then put it in coconut milk just for 10 to 15 min. This will take out the oil and also absorb the milk faster and more. so take care that the paniyaram doesn't break.
 Instead of coconut milk you can also use plain milk but the taste differs. or also you can mix both.