- Submitted by Sabina
(Milk Paniyaram, Urad Dall Dumplings Soaked in Milk)
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Pal Paniyaram is a cherished traditional recipe from the Chettinad region of South India. This delectable dish features small dumplings made from a batter of urad dal (black gram) and raw rice, which are deep-fried until they turn golden brown and acquire a crispy exterior. These golden paniyarams are then gently immersed in a sweetened milk bath, infused with the flavors of cardamom and sugar.
To prepare Pal Paniyaram, start by soaking the urad dal and raw rice for at least an hour. Then, grind them together into a fine paste, ensuring a smooth consistency without any coarse particles. Heat oil in a kadai or deep-frying pan to fry the paniyarams until they attain a beautiful golden color and a tempting aroma.
Meanwhile, in a separate bowl, prepare the sweetened milk by combining milk (or diluted coconut milk) with a pinch of cardamom and the desired amount of sugar. It is recommended to make the milk a little extra sweet, as it needs to impart its delightful flavor to the paniyarams during the soaking process.
Once the paniyarams are fried to perfection, transfer them to the sweetened milk and allow them to soak for approximately 5 minutes. This soaking step is crucial as it softens the paniyarams and allows them to absorb the luscious flavors of the milk mixture, creating a delightful combination of textures and tastes.
Pal Paniyaram can be enjoyed as a delectable dessert, offering a perfect balance of sweetness and crispiness. It can also be savored as a light meal or snack. The aromatic flavors of cardamom and the creamy sweetness of the milk elevate this dish to a true culinary delight.
Whether relished on special occasions or as an indulgent treat, Pal Paniyaram is sure to captivate your taste buds with its unique blend of flavors and textures, creating a memorable culinary experience.
Recipe for Pal Paniyaram
Serves : 4
- Urad dal - 1 cup
- Raw Rice - 1 cup
- Salt - 1 tsp
- Oil - for frying the panniyarams
- Milk - 1 cup or as needed ( You can also use diluted coconut milk instead)
- Sugar - as needed to sweeten the milk.
- Cardamom - a pinch
- Soak the rice and dal for atleast 1 hour.
- Gind it to a very fine paste with salt. There should not be any coarse particles of rice in the batter.
- Heat oil in a kadai for frying the paniyarams.
- Drop small amount of batter in medium hot oil and fry till it turns golden brown. The batter will form round balls.
- In the meantime, add cardomom and sugar to the milk. Make the milk a little extra sweet as it has to flavour the paniyarams.
- Drop the fried paniyaram balls to the sweetened milk and let it soak for 5 minutes.
- Serve as a snack or tiffen.
- Before frying the paniyarams in the hot oil, you have to be careful about a few points to prevent them from bursting in hot oil.
- The batter should be a very fine paste.
- The oil should be medium hot (not very hot).
- You can fry some cashews and raisins in ghee and top each bowl with a few. This will make it more richer.
- You can make this paniyaram whenever you make idli batter at home. Before mixing the urad dal batter and rice batter, just take a small cup of the urad dal batter and rice batter for the paniyarams. This way you can enjoy paniyarams often with less effort.
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