Chettinad Paal Paniyaram Recipe

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Paal paniyaram recipe is a classic and heavenly sweet dish – a delicious combination of golden fried batter and sweet coconut milk. This is a sure shot hit on your table and compliments any meal.

paal paniyaram served in bowl green bow and bowl of fried balls aside

What is Chettinad Paal Paniyaram:

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu, It is well known for its complexity of flavours.

This Paal paniyaram recipe is a popular sweet dish from the Chettinad region.

The speciality of this dish is it is simple, easy and authentic flavours of Chettinad!

This recipe is s almost customarily made during the Special occasions, Diwali season or any celebrations (but its so delicious that we binge on it all year round).

It is made of Urad dal batter is fried to golden balls and soaked in sweet coconut milk.

What are the ingredients to make Paal Paniyaram:

Fresh coconuts, Urad dal, Cardamom, Sugar

Why this recipe works:

1. Simple ingredients that are available any time in your own kitchen.

2. Compliments any meal or as a snack, can be made at any time.

3. Minimal prep but Taste Delicious. 

How to make Paal paniyaram Recipe:

urad dals, coconuts, sugar are taken in bowls
These all the Paal paniyaram ingredients. Soak the urad dal for 30 minutes before grinding.
coconut pieces and cardamom are in blender
To make coconut milk: Add diced coconut pieces and cardamom in the blender, add 2 cups of warm water and grind to a smooth paste.
coconut milk in white bowl
Strain the mixture to extract coconut milk. If the milk is very thick dilute with another 1/2 to 1 cup of water.
a bowl of white sugar in white bowl is being added to milk
Add sugar to the coconut milk, mix well to dissolve the sugar. Set aside.
urad dals and salt in blender
To make Paniyaram: Add soaked Urad dal and salt in the blender
batter is stirred using wooden spoon
Grind to a very smooth paste, adding very little water.
urad dal batter on white bowl with wooden spoon
Transfer to the bowl
Oil in deep sauce pot
Heat oil in the deep pot/Kadai
water is taken in glass and batter in bowl
Dip your fingers in water
a paniyaram balls are being added to oil in deep sauce pan
Now a take a very small ball of urad dal batter
Drop them gently in oil to deep fry
paniyarams are deep fried in oil
Fry the paniyaram for 2 to 3 minutes over low-medium heat.
paniyaram is being taken from slotted spoon
Once the paniyarams are puffed and turn to a nice golden colour. Take out the fried balls using a slotted spoon.
paal paniyaram soaked up in coconut milk in green bowl
Add them to the sweetened coconut milk. Let it soak for 10 minutes before serving.

close shot of paal paniyaram recipe with spoon in

Tips to make the best Chettinad paal paniyaram:

1. While grinding, use ice-cold water in a small quantity since we need a thick batter. This makes the batter light and fluffy.

2. Slightly dilute your coconut milk with a small amount of water or milk. If it is too thick, the paniyarams will take a longer time to absorb it.

3. Unlike the other batters, this batter should be ground very fine. Coarsely ground batter will crack and open up during frying. It will also splutter.

4. If you need, After frying, dip the paniyarams in warm water for 2-3 seconds. This will soften them and allow them to absorb the flavour from the coconut milk.

FAQ:

1. How to store the paal paniyarams?

Since we are using coconut milk, it is advisable to consume it the same day it is prepared.

You can store it in the refrigerator for a day at most.

2. How do I enhance the flavour of the paal paniyarams?

In addition to the cardamom and elaichi powder, you can add a  bit of nutmeg powder to the coconut milk.

You will get an enhanced flavour.

3. How to make small balls of the batter?

The smaller the paniyarams, the better and more authentic. Use an old milk packet and make it into a cone. Add the batter and secure it with a rubber band.

Cut a small hole in the cone and press the batter. Use a small spoon to scoop out the small paniyaram and drop it into the oil from the edges so that the oil doesn’t splash.

4. How to serve the paal paniyarams?

This authentic sweet dish requires nothing fancy. Just add the paniyaram and the coconut milk in the bowl and serve warm or cooled, as per your preference.

You can add roasted dry fruits or nuts (optional).

Other Recipes You will love to try:

Samba Rava Kesari 

Kala Kala (shankarpali)

Homemade Beetroot Halwa

Pineapple Sheera /Kesari

Tender Coconut Payasam

 

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Chettinad Paal Paniyaram


  • Author: Nithya Narasimhan
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 5 1x
  • Diet: Vegetarian

Description

Paal paniyarams are a classic and heavenly sweet dish – a delicious combination of golden fried batter and sweet coconut milk.


Ingredients

Scale
  • 2 cups of fresh coconuts
  • 1.5 cups of Urad dal
  • 1 teaspoon salt
  • 1 cup of sugar
  • 3 cardamoms
  • 1 cup of vegetable oil

Instructions

  1. These all the Paal paniyaram ingredients. Soak the urad dal for 30 minutes before grinding.
  2. To make coconut milk: Add diced coconut pieces and cardamom in the blender, add 2 cups of warm water and grind to a smooth paste.
  3. Strain the mixture to extract coconut milk. If the milk is very thick dilute with another 1/2 to 1 cup of water.
  4. Add sugar to the coconut milk, mix well to dissolve the sugar. Set aside.
  5. To make Paniyaram: Add soaked Urad dal and salt in the blender
  6. Grind to a very smooth paste, adding very little water. Transfer to the bowl
  7. Heat oil in the deep pot/Kadai
  8. Dip your fingers in the water. Now a take a very small ball of urad dal batter
  9. Drop them gently in oil to deep fry
  10. Fry the paniyaram for 2 to 3 minutes over low-medium heat.
  11. Once the paniyarams are puffed and turn to a nice golden colour. Take out the fried balls using a slotted spoon.
  12. Add them to the sweetened coconut milk. Let it soak for 10 minutes before serving.

Notes

Tips to make the best chettinad paal paniyaram:

1. While grinding, use ice-cold water in a small quantity since we need a thick batter. This makes the batter light and fluffy.

2. Slightly dilute your coconut milk with a small amount of water or milk. If it is too thick, the paniyarams will take a longer time to absorb it.

3. Unlike the other batters, this batter should be ground very fine. Coarsely ground batter will crack and open up during frying. It will also splutter.

4. If you need, After frying, dip the paniyarams in warm water for 2-3 seconds. This will soften them and allow them to absorb the flavour from the coconut milk.

  • Category: Desserts/Snacks
  • Method: Stovetop
  • Cuisine: Indian

Keywords: paal paniyaram, paniyaram recipe, paniyaram, chettinad recipe

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