Paal Paniyaram Mixed Platter
This is a classic chettinad recipe. I like to prepare a sweet and savory version and serve it in the evening. Like most of my recipe versions, this is mildly sweet but packed with flavor.
Ingredients
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Urad dal 1/2 cup
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Raw rice 1/2 cup
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Coconut milk 1 cup
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Cardamom - few pods
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Milk 1/2 cup
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Cardamom - few pods
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Salt to taste
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Sugar to taste
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Pinch of Nutmeg
Preparation
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Wash and soak the urad dal and raw rice for 2- 3 hours.
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Grind the mixture to a super fine paste along with salt adding very little water. The mixture has to be ground till it is thick and fluffly (idli batter consistency. Tip: Add a couple of icecubes to the batter to keep it cold and fluffy.
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Heat oil in a thick bottomed pan.
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Take spoonfuls of the batter and drop into the hot oil on medium heat. Tip: The batter must rise to the surface immediately. If it takes too long, heat the oil a little more before frying the fritters.
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When they are golden brown, drain them and put them aside.
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In a separate pot, warm the milk, add coconut milk, powdered cardamom and grated nutmeg for about 5 minutes. Cool the mixture.
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Add the fritters (paniyaram) to the coconut mixture till they absorb the milk. Serve immediately.
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Optional : For the savory fritters, add a handful of chopped cilantro and finely chopped green chilli to the batter before frying.
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You can serve the savory fritters (paniyarams) with any chutney of your sauce. I serve mine with a tamarind garlic chutney.
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Enjoy!
Products used in this recipe
Raw rice
Urad dal
Nutmeg
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