Tuesday, 7 December 2010

Paal Paniyaram

This is yet another chettinad delicacy. Some use sugar, but I prefer to use jaggery.
1. Raw rice - 1/2 cup
2. Urad dal - 1/4 cup
3. Oil - for frying

 Wash and soak rice and dal for 2 hours. Grind to a fine paste. Heat oil and on medium heat, add a tsp of batter and fry like vadai just until it is golden in colour. Repeat the same with the rest of the batter.
1. Milk - 1 1/2 cup
2. Coconut milk - 1 1/2 cup
3. Melted jaggery - 1 cup
4. Cardamom - 4
5. Almonds - 8
                                                                                                                                   After it is soaked
1. Boil milk, on low heat add coconut milk, mix and add melted jaggery and stir well, add crushed cardamom, mix and remove from fire. Add the fried paniyarams or vadais, stir well and let it soak for an hour and then serve garnished with almond or cashew.
suggestion: Once coconut milk and jaggery are added, do not let it boil as it may curdle.

1 comment:

  1. The music is very soothing in this sunday morning. Your 'nagapazha jaam' reminds me of my days in my native ooty-where we go into thedeep forests to gather nagapazham, vikki pazham, korangu pazham and pazham. Thisis about 80 years back. Now sitting in Toronto, Canada these are sweet memories.


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