Serving: 6 |Type: Chettinadu – Sweet
Ingredients:
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 |
Method:
- Soak the rice and dhal for 3 to 5 hours.
- Grind with little water into very smooth batter.
- Batter should be like vada batter, thick and moldable.
- In a separate pot, boil milk, add sugar and cardamom powder and keep it aside.
- Take a pan heat with oil on medium flame, drop the batter like small balls (small marble size).
- Cook it to golden brown in color and keep it aside.
- After the paniyaram have cooled down a little bit, place it into the hot milk and soak until the paniyaram gets soft.
- Then serve it at room temperature.
Note:
- This paniyaram is special to chettinadu.
- If the paniyaram is not soft, then increase the dahl by ¼ cup when you make this recipe for next time.
Warning:
- If the batter is not smooth enough the paniyaram will explode in hot oil.