Chettinad Paal Paniyaram Recipe | Chettinad Special Sweets Recipes

Our Diwali preparations have started, my shopping is over and I am very much excited travelling to my mom's place for 3 days. It's going to be unlimited cooking, eating, chatting, playing and fun. We have special guests this time for diwali, yep, they are my brother's 15 friends. So excited!!! 

Presenting you with traditional sweet dish "PAAL PANIYARAM". This dish has a history for me as it being the first sweet that I served my DH after our engagement. We make these round balls using coconut shell, which I have not done for this post. I will definitely, add a recipe video soon!!

At home, diwali snacks are being prepared now, here is a picture at the making of 

Day 1: Kai Murukku!!!

CHETTINAD PAAL PANIYARAM RECIPE

Recipe Category: Chettinad / Sweets 
Soaking Time: 3 hours Preparation Time: 15 minutes 
Cooking Time: 10 minutes Serves: 12

Ingredients:

For the Batter:

Raw Rice - 1/2 cup
Urad Dhal - 1/2 cup + 4 tbsp (Take little more than raw rice)
Salt - pinch
Water - required to grind fine, thick and smooth batter.

For Coconut Milk:
Coconut - 1 cup, fresh,grated
Sugar - 2 cups or to suit your sweetness
Warm Water - 2 cups
Cardamom - few, crushed
Oil - To Fry

*****The batter must be thick and fluffy like vadai or idli batter and not runny and coarse. If its not thick, the paniyaram will not be dry but oily. Be careful while adding water to grind. Gently sprinkle now and then. 

Method of Preparation:

1. Measure both into separate vessels and soak for 3 hours maximum and 1 hour minimum. Grind raw rice first for 5 minutes and then add urad dhal adding water little by little. Add salt and grind to smooth batter. Transfer to a container and keep aside. The batter must be thick and fluffy like vadai or idli batter. Make coconut milk with coconut bits, sugar, cardamom and water. Extract and keep aside.

2. In a wide bottomed pan, heat oil for deep frying. Do a test and see if the oil is hot enough by dropping a tiny bit of batter and it must come up. Now, take a small amount of batter and keep dropping one by one. Don't overcrowd the oil. It will puff up nicely. Turn around and let both the sides cook. Keep the heat in medium hot. Take the paniyaram out when its cooked and golden in colour. Don't let it overcook. Drain in an tissue paper. Now, both the coconut milk and paniyaram is ready.

While serving, add paniyaram to the bowl and then add coconut milk. Let it sit for a couple of minutes before serving!!!

Notes:

• The batter is very important, so grind thick and fluffy. No need to ferment. 
• The coconut milk must not be very thick, so dilute with water if required. As it must be easy for the milk to penetrate the paniyaram's.
• You can also half and half, coconut milk and milk for the recipe. 
• You can prepare the paniyaram ahead and store them air tight. Serve with coconut milk when required. 

Linking this to  Beulah's Full Scoops 1st Anniversary Celebration!!!