Paal paniyaram is
one of the most famous authentic chettinad dish. For the first time when I
tried it was not that much good but okay. But this time I really got it well
and the milk balls were so soft. The
mistake which I have did in the first time is measurement. But this time I have
got the correct measurement from my mom and resulted well J
PREP TIME: 10 mins
COOK TIME: 10 mins
SERVING SIZE: 2 bowl
INGREDIENTS:
Raw rice (Pachai Arisi)
Urad dal
Cocnut – 4 tbsp
Coconut milk
Caradamom /Elachi (optional)
Oil
Salt
PROCEDURE:
1.
This is the measuring tumbler which I used. You
can use yours by manipulating with this.
2.
And now soak 1
cup of rice and ½ cup of urad dal in a
water for about 3 hours(minimum in a same bowl).
3.
Now add the coconut to the blender or mixie an d
grind it without adding water.
4.
Now grind the mixture in a blender or mixie by
using little amount of water and also by adding 1 tlsp of salt.
5.
And now achieve the consistency similar to that
of idly batter.( not very thick as vada batter as well as not very watery as
dosa batter)
6.
Now heat oil in a pan and small small balls with
your hands as shown in the picture.
7.
Simultaneously prepare the coconut milk and add
some caradamomi on that . I did not use that because I don’t have it at that
time.
8.
Now add the panoyaram to the milk.
9.
Have it after 10 minutes. Im sure you’ll have
such a delicious dessert
NOTE:
1.
Do not use the regular milk. It will not give
you the exact taste.
2.
Use the
milk you got for the first three times.
3.
Do not freeze it and reheat it
