Pal Paniyaram (Donut Holes in Milk)

Serving: 6 |Type: Chettinadu – Sweet


Long Grain Rice -1 cup
Urad Dhal -1 cup
Salt -Pinch
Milk & coconut milk(mixed) -3 to 5 cups
Sugar ½ to 1 cup
Cardamom Powder -1tsp
Oil -for deep frying


  1. Soak the rice and dhal for 3 to 5 hours.
  2. Grind with little water into very smooth batter.
  3. Batter should be like vada batter, thick and moldable.
  4. In a separate pot, boil milk, add sugar and cardamom powder and keep it aside.
  5. Take a pan heat with oil on medium flame, drop the batter like small balls (small marble size).
  6. Cook it to golden brown in color and keep it aside.
  7. After the paniyaram have cooled down a little bit, place it into the hot milk and soak until the paniyaram gets soft.
  8. Then serve it at room temperature.


  1. This paniyaram is special to chettinadu.
  2. If the paniyaram is not soft,  then increase the dahl by ¼ cup when you make this recipe for next time.


  1. If the batter is not smooth enough the paniyaram will explode in hot oil.




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