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