Paal Paniyaram Recipe, Easy Thengai Paal Paniyaram using fresh Coconut Milk
 
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Soft and fluffy Paal Paniyaram Dunked in Cardamom Flavored Coconut Milk. This Chettinad famous delicacy is very simple and easy to make. No need Paniyaram/appe pans to make this Paniyaram.
Author:
Recipe type: Dessert
Cuisine: Chettinad, Indian
Serves: 40 balls
Ingredients
  • 1 cup of raw rice(pachharisi)
  • 1 cup Urad dal(ulundhu)
  • oil for frying
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • 2 cardamom crushed
  • 2 tbsp sugar
Instructions
  1. Take the second coconut milk and heat it in a saucepan. Add the sugar and cardamom and mix well. Let the sugar dissolve well. Switch off the stove. Finally, add the second coconut milk and mix it well. Thengai Paal is ready now to make Paniyaram.
  2. soak the raw rice and urad dal in water for 3 hours and then grind it to a smooth paste with little water approximately ½ cup.
  3. Transfer the batter to a bowl.
  4. Now heat the oil in low to medium. Once the oil gets heated add the batter drop by drop into the oil,
  5. Fry till it turns slightly crisp(keep in low to medium flame then only it will cook inside)
  6. Drain the oil and remove it from oil. keep in the kitchen towel for a few minutes and then add it with the coconut milk and mix well.
  7. Add the balls just before serving.
  8. Paal Paniyaram is ready to serve.
Notes
Don't fry the balls in very hot temperatures because these paniyarams should be in white color. If you keep the temperature very high it will turn golden.
If you are using tin coconut milk dilute ie and then use it.
Recipe by Prema's Culinary at https://premasculinary.com/2020/08/paal-paniyaram-recipe.html