Learn how to prepare paal paniyaram recipe with full video and step by step pictures. Cute little paniyarams dunked in coconut milk.
We make paal kozhukattai, but chettinad paal paniyaram is totally new to me. I don't remember I have tasted paal paniyaram before. Came to know about it only when I started blogging. Never thought to attempt it mainly because of the coconut milk factor. I make coconut milk atleast once in a month while making aapam, it is not a big deal for me to make coconut milk for breakfast. But somehow, I become lazy to make coconut milk when it is needed in any other sweet dishes like this.
The wet market here in Singapore sells whole coconut without shell if we want. Also we can request them to remove the brown skin and get it whole white coconut. It is really big one, I guess the Malaysian variety coconut. So whenever I make aapam, I get one and prepare coconut milk for aapam easily just by chopping it and grinding it.
Likewise I thought I should buy one and prepare coconut milk murukku for my blogpost. But changed my mind and thought I should prepare paal paniyaram, which is in my to try list for a long time now. I mainly wanted to know how it tastes. I was sure Vj would love it as it has coconut milk. It turned out really tasty as I guessed.
Recipe card
paal paniyaram recipe
Ingredients
- ½ cup Urad dal
- ½ cup Raw rice
- 1 Coconut large
- ½ cup Milk
- ½ cup Sugar
- 1 Cardamom
- ¼ teaspoon Salt
Instructions
- First extract coconut milk by grinding coconut with water. You can do in two batches. Use ½ cup water at a time.
- Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside.
- Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth, fluffy batter using ice cold water.
- Mix salt to the batter and beat well. The batter should be light, not water or too heavy thick paste.
- Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the prepared batter. Cook it well from all sides by stirring now and then.
- Once its pale golden in colour and cooked well inside, drain in paper towel.
- Add to the milk and serve.
Video
Notes
- The amount of coconut milk depends on the nature of coconut, so adjust the milk quantity accordingly.
- Adjust sugar quantity according to your preference. ½ cup was just right for us.
- If you are using wet grinder for grinding, you can reduce urad dal quantity (minus 1 tbsp)
- Using ice water is to give fluffy batter.
- If the batter is thick, heavy paste, then there is chances of bursting, so make sure it is fluffy and light. Also do not cook in high flame.
- Do not change the colour of paniyaram while frying.
- You can add saffron or even add ghee fried chopped nuts.
How to prepare paal paniyaram:
- First extract coconut milk by grinding coconut with water. You can do in two batches. Use ½ cup water at a time. So you will get appox 1 & ¾ cup - 2 cups coconut milk(depending on the coconut).
- Heat milk with sugar, powdered cardamom. Once sugar dissolves, mix to the coconut milk and keep aside.
- Wash and soak rice, urad dal together for 3 hours. Drain water, grind to a smooth, fluffy batter using ice cold water.
- Mix salt to the batter and beat well. The batter should be light, not water or too heavy thick paste.
- Heat oil in kadai. When hot, put the flame to low or medium. Drop tiny balls of the prepared batter. Cook it well from all sides by stirring now and then.
- Once its pale golden in colour and cooked well inside, drain in paper towel. Add to the milk and serve.
As we are using coconut milk, it should be consumed immediately or refrigerate and consume within a day.
nandu nandu says
Tku so much raks.plan to prepare and u posted it..nice....
Anitha Josephine says
Hi.. can we make the paniyarams in paniyaram pan itself or deep frying would be a better option?
Raks anand says
It is bit difficult for the paniyarams to get cooked in pan. You may need to add cooking soda.
Nadi Kutty says
I tried today come out very well thank you my husband enjoyed lots
Roli says
Read this recipe right now.
Would love to try this asap....
Senthil says
I like to try this recipe, as it is my childhood favourite one. As per recipe notes, to extract 2 cups of coconut milk, could you pls suggest me the ratio of grated coconut : water to extract 2 cups coconut milk. We don't get whole coconut here(only fresh Grated coconut we get). Pls help with my query. Look forward to your reply akka. Thank you
Raks Anand says
1 & 1/2 cups water and 1 & 1/2 grated coconut. Add 1/2 cup water more if needed. Use Lukewarm water for best results.
Senthil says
Thank you for your reply. You have replied 1 & 1/2 Grated coconut, you mean 1 & 1/2 cup of grated coconut? Is the word 'cup' is missing in your reply or you mean 1 & 1/2 whole coconut? Please clarify my doubt akka. Look forward to trying this recipe soon. Thank you
Raks Anand says
Yes sorry, 1 & 1/2 cup
Senthil says
Thank you so much for your reply akka. I will try soon and let you know the feedback.
Senthil says
I tried this tasty healthy Paal paniyaram this evening and it turned out sooo yummy. Liked it so much and going to make it often for sure. Thank you akka.
[email protected] says
Thanks for your feedback
Sharmi says
Hi.. can we store the remaining batter in refrigerator?? How long can b kept??
Raks Anand says
Yes, you can store for couple of days. keep inside fridge as soon as possible without leaving on countertop for long. You can even divide and store initially itself and use if needed.