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.