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Chettinad Special | Paal Paniyaram | பால் பணியாரம் | Seethai Aachi's Kitchen

By Pakka Admin - May 26,2017

Chettinad Special | Paal Paniyaram | பால் பணியாரம் | Seethai Aachi's Kitchen

Paal Paniyaram is a very popular delicacy from Chettinad cuisine. Paal Paniyaram is nothing but deep fried balls soaked in coconut milk.In my native town Karaikudi, this is one of the diwali special dishes made on Diwali day along with suzhiyan, masala seeyam,idli and any nonveg kuzhambu.It is a custom to keep the enna chatti(kadai with oil) on Diwali, you can make this delicious and easy sweet.


This is one of ammas signature dish,so I got the recipe and tips from her and made this recipe.Now lets get on to learn how to make traditional paal paniayram recipe..Shall we?Paal Paniyaram Ingredients
Raw Rice – 1/2 cup
Whole Urad Dal – 1/2 cup
First Coconut Milk – 1 cup
Milk(boiled and cooled) – 1/3 cup
Cardamom powder – 1/4 tbsp
Salt – a tiny pinch
Sugar – 1/8cup
Oil – to deep fry
METHOD
•Soak the urad dal and raw rice for 1hour and drain the water completely.
•Grind it to fine paste with sprinkling water.
•The batter should be in correct consistency. To check the batter, drop a small amount of batter in a bowlful of water.
•If its float in the batter, its the correct consistency.
•Heat oil in a pan for deep fry in medium-high flame.
•Take water in a bowl, wet your hand take a normal ball out of the batter and pinch into small drop it to the pan immediately.
•Deep fried the fritters into golden brown and take out from the oil and keep it in absorbent paper.