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Published: | Last Updated On: by Sharmilee J
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Paal Paniyaram is a mild sweet yummy paniyaram version made by frying rice urad batter dollops & soaking it in coconut milk & milk. Paal Paniyaram is a very popular delicacy from Chettinad cuisine and made for special occasions like birthday, anniversaries, etc. Learn how to make Paal Paniyaram with step by step pictures.
PinPaal Paniyaram is a popular Chettinad delicacy. It is one of my favorites but we make it rarely for evening snack or for morning breakfast.
Table of Contents
1About Paal Paniyaram
2š Recipe Card
3Paal Paniyaram
4How to make Paal Paniyaram
5Expert Tips
About Paal Paniyaram
In my native town Karaikudi, this is one of the diwali special dishes made on Diwali day along with suzhiyan, masala seeyam,idli and any nonveg kuzhambu. It is a custom to keep the enna chatti(kadai with oil) on Diwali, you can make this delicious and easy sweetā¦., trust me its easier than our medu vada.
Check outDiwali recipes collection
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š Recipe Card
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Paal Paniyaram
Paal Paniyaram is a mild sweet yummy paniyaram version made by frying rice- urad batter dollops & soaking it in coconut milk & milk. Paal Paniyaram is a very popular delicacy from Chettinad cuisine and made for special occasions like birthday, anniversaries, etc. Learn how to make Paal Paniyaram with step by step pictures.
Prep Time10 minutes mins
Cook Time30 minutes mins
Soaking time3 hours hrs
Total Time3 hours hrs 40 minutes mins
Servings3
AuthorSharmilee J
Ingredients
- 1/2 cup raw rice
- 1/2 cup whole urad dal
- 1 cup first coconut milk
- 1/3 cup milk boiled and cooled
- 1/4 teaspoon cardamom powder
- a tiny pinch salt
- 1/8 cup sugar
- oil to deep fry
Instructions
Take equal measure of raw rice and urad dal and soak it together for 2-3 hrsā¦
Then grind it to a fine batter(use grinder) for best results. Add very little water only while grinding.
Add salt, mix well and keep aside.
The batter should be thick and fluffy like idli / medu vada batter.
Heat oil in a kadai ā When oil is heated up, take a small portion of batter and drop in the preheated oil.It will puff up well.
Turn over and cook on both sides to light golden color.
Drain in a tissue paper. In a bowl add coconut milk, milk, cardamom powder, sugar and mix well. Drop the paniyarams into the prepared milk, let it soak for 5-10mins.
Enjoy your paal paniyarams!
Notes
- While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil.
- Always use fresh coconut milk as it gives a great flavor.
- The milk should not be too thick else it will take more time for the paniyarams to absorb the milk.
- You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned.
- You can fry the paniyarams before hand and while serving time just soak them in milk.
- Adjust sugar quantity according to your taste.
- Make sure you grind it fine, else it will splutter while frying just a word of caution.
- You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying.
- Dont fry the paniyarams for more time, just fry till light golden brown.
- Salt is added in sweet dishes just to lift the sweetness of the dish.
Nutrition Facts
Paal Paniyaram
Amount Per Serving (125 g)
Calories 441Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 15g94%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg1%
Sodium 153mg7%
Potassium 244mg7%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 10g11%
Protein 13g26%
Vitamin A 46IU1%
Vitamin C 2mg2%
Calcium 76mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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How to make Paal Paniyaram
- Take equal measure of raw rice and urad dal and soak it together for 2-3 hrs. Then grind it to a fine batter(use grinder) for best results.Add very little water only while grinding.Add salt,mix well and keep aside.
Pin - The batter should be thick and fluffy like idli / medu vada batter.Heat oil in a kadai ā When oil is heated up,take a small portion of batter and drop in the preheated oil.It will puff up well.Pin
- Turn over and cook on both sides to light golden color.Pin
- Drain in a tissue paper.In a bowl add coconut milk,milk,elachi powder,sugar and mix well.Drop the paniyarams into the prepared milk, let it soak for 5-10mins.Pin
Enjoy your paal paniyarams!
Pin
Dont these paniyarams look gorgeous, I loved clicking them.
PinExpert Tips
- While grinding make sure to grind the batter thick(kind of medu vada batter)else it will drink more oil.
- Always use fresh coconut milk as it gives a great flavour.
- The milk should not be too thick else it will take more time for the paniyarams to absorb the milk.
- You can even use coconut milk fully or use the ratio of milk:coconut milk as I have mentioned.
- You can fry the paniyarams before hand and while serving time just soak them in milk.
- Adjust sugar quantity according to your taste.
- Make sure you grind it fine, else it will splutter while frying just a word of caution š
- You can even use paniyaram pan to fry the paniyarams if you want to avoid deep frying.
- Dont fry the paniyarams for more time, just fry till light golden brown.
- Salt is added in sweet dishes just to lift the sweetness of the dish.
PinReader Interactions
Comments
Hamaree Rasoi
Milk Paniyaram looks to be too delicious. Wonderfully prepared.
DeepaReply
Sangeeta Sudhakaran
look so yummy!! Never heard of this recipe, I definitely want to try. Even before you added the milk the paniyarams look so yummy. Just last week I tried extracting coconut milk for a recipe..phew!! what hard work for less than half a cup of coconut milk! Can lazy bums like me use readymade coconut milk at all?
Reply
Corporate to Kitchen
This is a new dish I have heard of. They look very beautiful & easy to make too. Happy Diwali to you in advance
Reply
Sowmya Dinavahi
Looks yummy sharmi!! One of my fav sweet š Looks very authentic ..
Reply
M D
These look gorgeous! Happy Diwali to you and your family in advance. š
Reply
ranjana
Again thanks. I am regretting why I didn't follow your recipes earlier. They are wonderfully explained tnx again.
Reply
Veena Theagarajan
looks so yum! so so soft
Reply
Gayathri Ramanan
my favā¦super tempting paniyaramā¦.Lovely clicks..
Reply
Sathya...
Looking Pretty, Definitely going to tryā¦
Reply
Nivedhanams Sowmya
these reminds me of the cheese ballsā¦ looks delicious..
Reply
Rumana Ambrin
Very nice dish..
Reply
Shakthi
Hi Sharmi,
Gonna try this mouth watering receipe today..
Just curious on what type of rice u used? Is it pacharisi?Reply
SHARMILEE J
Yes raw rice is pacharisi
Reply
Lavi Raj
i am sure gonna try this sharmi. those crispy cuties is what making me drool!
Reply
Sakthi Priya
hi akka,i need to know whether i can use normal rice instead of pacharisi?
Reply
SHARMILEE J
No raw rice(pacharisi) is recommended for this recipe
Reply
Shabitha Karthikeyan
I never tasted this. Looks so delicious !!!
Reply
pearly2705
Sure gonna try. Looks yummy
Reply
nasi
greetings sharmi,
OMG I've been searching for this type of measuring cups everywhereā¦..could u pls say frm where did u get dem?Reply
SHARMILEE J
The plastic pink ones, I got from Nilgirisā¦..the silver ones my friend gifted me ,its from Rathna Stores.
Reply
Soja Pradeep
Hi Sharmi, I like your recipes and your presentation is simply great. Don't we have to keep the batter overnight for fermentation?
Reply
SHARMILEE J
No fermentation is needed for this paniyaram recipeā¦.
Reply
Shireen Khan
Hi. Can u plz tell where can I get raw rice from and it's other names as well
Reply
SHARMILEE J
Raw Rice is Pacharisi in Tamilā¦.other than that I am not aware of other name for it
Reply
someone2share
Sharmi.. thanks so much for posting this recipe like I requested š
Reply
Vallikkannu Narayanan
This is my FAV dish.. my mom is scared to do this becoz it spluttered onceā¦. š
Reply
Meenu 77
Turn out very wellā¦my kids said superb tasteā¦
Reply
Meenu 77
Turn out very wellā¦superb taste said my kidsā¦.
Reply
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