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Paal paniyaram recipe

by Jeyashri suresh
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Paal paniyaram

Paal paniyaram recipe – Chettinad paal paniyaram recipe – Deep fried rice and urad balls dunked in sweetened coconut milk, a traditional dessert | snack of Tamilnadu. Paal paniyaram recipe with full video and step-by-step pictures.

Chettinad paal paniyaram is a traditional sweet recipe in Chettinad cuisine. I wanted to try this for a long time but somehow missed trying it. Very recently when I was talking to my friend and I asked her for the recipe. She is a native of the Chettinad region and she happily shared her mom’s recipe of Paal paniyaram. I have tasted this very long back in my friend’s house during my school days. But I don’t remember the taste. Later after discussing with my sister, she insisted to share the recipe of Paal paniyaram.

The main ingredients used to make paal paniyarams are raw rice, urad dal, coconut milk, and sugar. This is one of the simple and easy dessert recipes. A very popular and forgotten recipe next to paal kozhakattai. For paal kozhukattais we use rice flour for making the balls.

This paal paniyaram can be made using jaggery powder as well. Also we can garnish the paniyarams with finely chopped almonds or pistachios to make it rich.

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Paal paniyaram recipe 

Paal paniyaram

Paal paniyaram recipe

Jeyashri suresh
Chettinad style sweet recipe,deep fried rice and urad dal balls dunked in sweetened coconut milk
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Soaking time 3 hrs 5 mins
Total Time 3 hrs 45 mins
Course Dessert, Snack
Cuisine Indian
Servings 4

Ingredients
  

  • ½ cup raw rice
  • ½ cup urad dal
  • 2 cups coconut milk first milk
  • ¼ tsp cardamom powder
  • 1/3 cup sugar
  • Oil for deep frying
  • A pinch of salt

Instructions
 

  • Wash and soak rice and urad dal together for 3 hours.
  • Drain water and grind this into smooth paste. You can add little water while grinding.
  • Let the batter be very smooth and not too thick.
  • Ensure that no particles are present of rice or urad dal present. Else it will burst while bursting.
  • Add a pinch of salt and mix well.
  • Let the batter be light and not too thick. Thick batter will result in hard paniyarams and it will not absorb the coconut milk.
  • Heat oil for deep frying.
  • Traditionally, in chettinad they use coconut shell to make the tiny paal paniyarams.
  • They clean the coconut shell, the one which has 3 eyes, prick and open one hole and pour the batter in it.
  • The batter will come out from the hole.
  • We can do it without the coconut shell.
  • Just take small portion of the batter and put as balls into the oil.
  • Do it in batches.
  • Cook on medium flame.
  • When it turns pale golden color, take out from the oil.
  • Drain in a kitchen towel.
  • Repeat this for the rest of the batter.
  • In a bowl add the coconut milk. If using homemade one, use the first milk.
  • If using store bought one, which is usually thick, take 1 and ½ cup and dilute with ½ cup of water.
  • Add the cardamom powder to this.
  • Add the sugar and mix well.
  • I used white sugar, you can use raw sugar or jaggery as well.
  • If usin jaggery, powder it well and mix in coconut milk and then filter it to remove any dust from the jaggery.
  • Just before serving immerse the paniyarams in hot water for 1 minute. I didn't do this, but it will make the paniyarams very soft and helps to absorb the coconut milk well.
  • Take out and drain the water
  • Now add this paniyarams to the coconut milk and immerse it well.
  • Let this sit for 5 minutes.
  • Serve the paal paniyarams.

Video

Notes

1. Homemade coconut milk will taste very well for the paal paniyarams. But store-bought can also be used.
2. Ensure the batter is ground very smoothly. Else the paniyarams will burst in oil.
3. Also the batter should not be very thick or too loose. Check the video to see the right consistency. 4. If serving later, put the paniyarams in coconut milk, just before serving.
5. Paal paniyarams can be served as a dessert or evening snack too.
Keyword sweets
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!
  • Wash and soak rice and urad dal together for 3 hours.
  • Let the batter be very smooth and not too thick.
  • Ensure that no particles are present of rice or urad dal present. Else it will burst while frying.
  • Add a pinch of salt and mix well.
  • Let the batter be light and not too thick. A thick batter will result in hard paniyarams and it will not absorb the coconut milk.
  • Heat oil for deep frying.
  • Traditionally, in chettinad they use coconut shell to make the tiny paal paniyarams.
  • They clean the coconut shell, the one which has 3 eyes, and pour the batter in it.
  • The batter will come out from the hole.
  • We can do it without the coconut shell.
  • Just take a small portion of the batter and put balls into the oil.
  • Do it in batches.
  • Cook on medium flame.
  • When it turns pale golden color, take out from the oil.
  • Drain in a kitchen towel.
  • Repeat this for the rest of the batter.

  • In a bowl add the coconut milk. If using homemade one, use the first milk.
  • If using store-bought one, which is usually thick, take 1 and ½ cup and dilute with ½ cup of water.
  • Add the cardamom powder to this.
  • Add the sugar and mix well.
  • I used white sugar, you can use raw sugar or jaggery as well.
  • Just before serving immerse the paniyarams in hot water for 1 minute.
  • Take out and drain the water.
  • Now add these paniyarams to the coconut milk and immerse it well.
  • Let this sit for 5 minutes.
  • Serve the paal paniyarams.

Notes:

  1. Homemade coconut milk will taste very well for the paal paniyarams. But store-bought can also be used.
  2. Ensure the batter is ground very smoothly.  Else the paniyarams will burst in oil.
  3. Also, the batter should not be very thick or too loose. Check the video to see the right consistency.
  4. If serving later, put the paniyarams in coconut milk, just before serving.
  5. Paal paniyarams can be served as a dessert or evening snack too.

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