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5 from 1 vote

paal paniyaram recipe

Learn how to prepare paal paniyaram recipe with full video and step by step pictures. Cute little paniyarams dunked in coconut milk.
Prep Time15 mins
Cook Time20 mins
Soaking time3 hrs
Course: Sweets
Cuisine: Indian, South Indian
Servings: 5


  • ½ cup Urad dal
  • ½ cup Raw rice
  • 1 Coconut large
  • ½ cup Milk
  • ½ cup Sugar
  • 1 Cardamom
  • ¼ teaspoon Salt


  • 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.



  • 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.